Description
These delightful Blueberry Muffins with Lemon Glaze are a perfect balance of sweet and tangy flavors. Soft muffins filled with fresh blueberries are enhanced with a zesty lemon glaze, making them a refreshing treat for breakfast or afternoon tea. With a tender crumb and bright citrus notes, these muffins are both delicious and easy to prepare.
Ingredients
Scale
Wet Ingredients
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup extra light olive oil (not extra virgin) or vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice (from 1 large lemon)
Dry Ingredients
- 2 cups all-purpose flour (measured correctly)
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 2 teaspoons lemon zest (from 1 large lemon)
Add-ins
- 1½ cups fresh blueberries, rinsed and dried
Lemon Glaze
- 1 cup confectioners sugar
- 1½ tablespoons fresh lemon juice (adjust 1½ to 2 tablespoons to taste)
- ½ teaspoon lemon zest
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, sour cream, oil, and vanilla extract until the mixture is smooth and uniform.
- Combine dry ingredients: In another bowl, sift together the all-purpose flour, baking powder, sea salt, and lemon zest to ensure they are well combined and to avoid lumps.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Be careful not to overmix as this can make the muffins tough.
- Add lemon juice and blueberries: Gently fold in the lemon juice and the fresh blueberries, taking care not to crush the berries to keep them whole in the batter.
- Fill muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare glaze: In a small bowl, whisk together the confectioners sugar, lemon juice, and lemon zest until smooth. Adjust the glaze consistency as needed by adding more sugar or lemon juice.
- Glaze muffins: Drizzle the lemon glaze over the cooled muffins before serving for an added burst of citrus flavor.
Notes
- Use fresh blueberries for best texture and flavor; frozen blueberries can be used but may alter the batter consistency.
- Do not overmix the batter to keep muffins light and fluffy.
- Ensure sour cream and eggs are at room temperature to blend smoothly.
- Adjust lemon glaze sweetness and tartness by modifying sugar and lemon juice amounts to your taste.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
