Description
Delicious homemade blueberry muffins with a refreshing lemon glaze, perfect for breakfast or a sweet snack. These moist muffins combine fresh blueberries, lemon zest, and juice for a burst of citrus flavor, baked to golden perfection and topped with a tangy lemon glaze.
Ingredients
Muffins
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup extra LIGHT olive oil (not extra virgin) or vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups all-purpose flour (measured correctly)
- 2 tsp baking powder
- 2 tsp lemon zest (from 1 large lemon)
- 2 Tbsp lemon juice (from 1 large lemon)
- 1 1/2 cups fresh blueberries (rinsed and dried)
Lemon Glaze
- 1 cup confectioners sugar
- 1 1/2 Tbsp fresh lemon juice (use 1 1/2 to 2 Tbsp)
- 1/2 tsp lemon zest
Instructions
- Prepare Pan and Preheat Oven: Line a 12-count muffin tin with cupcake liners and preheat your oven to 400˚F (204˚C) to ensure it's hot and ready for baking.
- Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer on high speed to beat 2 large eggs with 1 cup granulated sugar for 5 minutes until the mixture is thick and light in color.
- Add Wet Ingredients: Lower the mixer speed and add 1 cup sour cream, 1/2 cup extra light olive oil or vegetable oil, 1 tsp vanilla extract, and 1/4 tsp sea salt. Mix on low speed just until combined to avoid overmixing.
- Mix Dry Ingredients: In a separate small bowl, whisk together 2 cups all-purpose flour and 2 tsp baking powder to combine evenly.
- Incorporate Dry Ingredients: Gradually add the flour mixture into the wet batter, about one-third at a time, stirring gently after each addition with a handheld whisk just until combined to prevent dense muffins.
- Add Lemon Flavor and Blueberries: Stir in 2 tsp lemon zest and 2 Tbsp lemon juice until just combined. Fold in 1 1/2 cups fresh blueberries carefully with a spatula until evenly distributed.
- Fill Muffin Liners and Bake: Divide the batter evenly among the prepared muffin liners, filling each to the top. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove muffins from the oven and muffin tin. Place them on a wire rack to cool completely to room temperature before glazing.
- Make Lemon Glaze: In a small bowl, mix 1 cup powdered sugar, 1/2 tsp lemon zest, and 1 1/2 to 2 Tbsp fresh lemon juice until smooth and desired glaze consistency is reached. Adjust by adding more lemon juice to thin or more powdered sugar to thicken.
- Glaze Muffins: Drizzle the prepared lemon glaze generously over the cooled muffins and let set before serving for a bright and tangy finish.
Notes
- Use extra light olive oil or vegetable oil instead of extra virgin olive oil to avoid a strong flavor that can overpower the muffins.
- Do not overmix the batter to keep muffins light and fluffy.
- Make sure blueberries are rinsed and dried to prevent adding extra moisture to the batter.
- You can adjust the lemon glaze consistency to your liking by adding more lemon juice or powdered sugar.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
