Lemon Blueberry Muffins
Enjoy the delightful combination of tangy lemon and juicy blueberries with these Lemon Blueberry Muffins. Moist and tender, these muffins are bursting with flavor, topped with a sweet lemon glaze for an extra zesty kick. Perfect for breakfast or as a sweet treat any time of day.
Equipment
- 12-cavity Muffin Pan
- Large Bowl
- Electric Mixer
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2-3 tablespoons lemon zest
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2-3 tablespoons lemon juice
- ⅔ cup sour cream
- 1 ½ cups blueberries
- 2 teaspoons flour
- 1 tablespoon fresh lemon juice
- 1 - 1 ½ cups icing sugar
Instructions
- 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.