Description
These blueberry muffins with a tangy lemon glaze are moist, flavorful, and perfect for breakfast or a snack. Made with fresh blueberries and a hint of lemon zest and juice, these muffins combine a tender crumb with a bright, sweet glaze that enhances their fruity flavor. The recipe is simple and quick, yielding 12 delicious muffins baked to golden perfection.
Ingredients
Scale
Muffins
- 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
- ¼ teaspoon sea salt
- 2 cups all-purpose flour (measured correctly)
- 2 teaspoons baking powder
- 2 teaspoons lemon zest (from 1 large lemon)
- 2 tablespoons lemon juice (from 1 large lemon)
- 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 the muffins from sticking.
- Mix wet ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, sour cream, extra light olive oil, and vanilla extract until the mixture becomes smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, sea salt, and lemon zest to ensure even distribution and remove any lumps.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture gently until just combined. Avoid overmixing to keep the muffins tender.
- Add lemon juice and blueberries: Carefully fold in the fresh lemon juice and rinsed blueberries, distributing them evenly without crushing the berries.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
- Prepare glaze: In a small bowl, whisk together the confectioners sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency by adding more sugar if too thin or more lemon juice if too thick.
- Glaze muffins: Once the muffins have cooled, drizzle the lemon glaze over the tops evenly. Allow the glaze to set slightly before serving.
Notes
- Use fresh lemons for the best citrus flavor in both the batter and glaze.
- Make sure to rinse and dry blueberries thoroughly to prevent batter from becoming too watery.
- For an extra burst of flavor, gently toss blueberries with a teaspoon of flour before folding them into the batter to prevent sinking.
- The glaze can be adjusted in thickness depending on preference by adding more sugar or lemon juice.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
