Ingredients
Method
- Preheat the oven to 200°C. Place muffin cups in a 12-cup muffin tin. Separately, in a medium bowl, sift together the flour, baking powder, baking soda, and salt. Mix with a spoon and set aside until ready to use.
- In a large bowl, add the oil, eggs, and sugar. Beat with an electric mixer or whisk for 2 minutes until the mixture is lighter and fluffier.
- Add the sour cream or Greek yogurt, tangerine juice, tangerine zest, and vanilla extract. Beat for 1 more minute until everything is well combined.
- Add the flour mixture in two additions, beating for 10 seconds after each addition, to obtain a smooth, lump-free mixture. Finally, add the blueberries and beat just until incorporated.
- Cover the bowl with a kitchen towel and let the mixture rest at room temperature for 20 minutes. After this time, carefully pour the mixture into the 12 muffin cups, filling each one to 3/4 capacity.
- Bake the muffins at 400°F for approximately 16-18 minutes, or until they are lightly browned and a wooden toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool for at least 10 minutes. Decorate with powdered sugar if desired, and serve warm or at room temperature.