Description
These Blueberry Muffins with Lemon Glaze are moist, tender, and bursting with fresh blueberries combined with a subtle lemon flavor. The tangy lemon glaze adds a perfect sweet and citrusy finish, making these muffins a delightful treat for breakfast, brunch, or a snack.
Ingredients
Scale
Muffin Batter
- 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 the cups thoroughly to prevent 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 you achieve a smooth and well-blended mixture.
- 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 leavening and flavor.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture carefully just until combined. Avoid overmixing to keep the muffins light and tender.
- Add lemon juice and blueberries: Gently fold in the fresh lemon juice followed by the rinsed and dried blueberries, taking care not to crush them and to evenly distribute them throughout the batter.
- Fill muffin cups: Divide the batter evenly among the prepared 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 oven and let the muffins cool in the pan for 5 minutes before transferring them 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 the glaze is smooth and pourable. Adjust thickness by adding more sugar or lemon juice as needed.
- Glaze muffins: Drizzle the lemon glaze over the cooled muffins right before serving, adding a sweet and tangy finish.
Notes
- Make sure the blueberries are dry before folding into the batter to prevent discoloring.
- Do not overmix the batter to keep muffins tender and fluffy.
- Use extra light olive oil or vegetable oil for a neutral flavor; avoid extra virgin olive oil as it can be too strong.
- Adjust lemon juice in the glaze to your preferred tartness.
- These muffins are best enjoyed within 2 days but can be stored in an airtight container at room temperature.
