Description
Delight in these moist and flavorful Blueberry Muffins with a zesty Lemon Glaze, perfect for breakfast or a sweet snack. The combination of fresh blueberries and bright lemon zest creates a refreshing twist on classic muffins, baked to golden perfection and topped with a tangy glaze for added sweetness.
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)
Other Ingredients
- 1½ cups fresh blueberries, rinsed and dried
For the 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, 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 even distribution of the leavening agents and flavor.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Be careful not to overmix to keep your muffins tender.
- Add lemon juice and blueberries: Gently fold in the fresh lemon juice and fresh blueberries, distributing them evenly without crushing the berries.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes. Check doneness with a toothpick inserted in the center—it should come out clean. Remove muffins from oven and let them cool in the pan for 5 minutes, then transfer 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 glaze’s consistency by adding more sugar for thickness or more lemon juice for a thinner glaze, according to your preference.
- Glaze muffins: Drizzle the lemon glaze over the cooled muffins just before serving for a delightful citrus finish.
Notes
- Use extra light olive oil or vegetable oil for a neutral flavor; avoid extra virgin olive oil as it may overpower the taste.
- Do not overmix the batter to ensure muffins remain soft and fluffy.
- Adjust the amount of lemon juice in the glaze according to your desired tartness.
- Fresh blueberries are recommended for best texture and flavor, but frozen can be used if fresh are out of season (do not thaw before adding).
- Ensure all ingredients are at room temperature to help the batter mix evenly.
