Description
Delightful Blueberry Muffins with a tangy Lemon Glaze, perfect for a fresh breakfast or an afternoon treat. These moist muffins combine the sweetness of fresh blueberries with a citrusy lemon twist and a smooth glaze that adds a burst of flavor.
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 the 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, granulated sugar, sour cream, extra light olive oil, and vanilla extract until the mixture is 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 the dry ingredients are evenly distributed and aerated.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a spatula or spoon, mixing just until combined. Avoid overmixing to keep the muffins tender.
- Add lemon juice and blueberries: Gently fold in the fresh lemon juice and the rinsed, dried blueberries, being careful not to crush the berries.
- 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 in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
- Prepare glaze: In a small bowl, whisk together confectioners sugar, fresh lemon juice, and lemon zest until the glaze is smooth. Adjust the consistency by adding more sugar to thicken or more lemon juice to thin as desired.
- Glaze muffins: Once the muffins are completely cooled, drizzle the lemon glaze over the tops for a bright, tangy finish. Serve and enjoy.
Notes
- Use fresh, ripe blueberries for the best flavor and texture.
- Ensure eggs are at room temperature to help create a smooth batter.
- Do not overmix the batter to avoid tough muffins.
- Lemon zest adds a fresh citrus aroma, so use fresh lemons rather than dried zest.
- Adjust the lemon glaze thickness according to your preference by adding more confectioners sugar or lemon juice.
- These muffins are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
