Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Line a 12-cavity muffin pan with papers.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat together the softened butter, granulated sugar, and lemon zest until fluffy, about 2-3 minutes.
- Beat the eggs into the butter mixture one at a time, then stir in the vanilla extract and lemon juice.
- With the mixer on low speed, beat in about ½ of the sour cream into the butter mixture, then mix in about ½ of the flour mixture. Beat in the rest of the sour cream, then carefully fold in the rest of the flour using a rubber spatula or wooden spoon.
- If using frozen berries, in a separate bowl toss the berries with 2 teaspoons of flour. Gently fold the berries into the muffin batter using a rubber spatula.
- Spoon the batter into the prepared muffin pan, filling each muffin to the top. Bake in the preheated oven for 17-20 minutes, or until the tops are golden and an inserted toothpick comes out clean or with blueberry juice (not muffin batter).
- Cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling.
Notes
For the glaze, whisk together the fresh lemon juice and icing sugar in a small bowl. Drizzle the glaze over the cooled muffins.
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