Lemon Blueberry Muffins
Soft, tender lemon blueberry muffins are made with sour cream for extra moisture and then finished with a sweet lemon glaze, just like your favorite bakery-style treat!
Ingredients
Muffins
- 1 ¾ cups all-purpose flour
- ½ teaspoon Kosher salt
- 2 teaspoons baking powder
- ⅓ cup milk
- ⅓ cup vegetable oil
- ⅔ cup sour cream
- 1 large egg
- ¾ cup granulated sugar
- 1 Tablespoon lemon zest
- ⅓ cup lemon juice , about 2 lemons
- ½ teaspoons vanilla or almond extract
- 1 cup blueberries
Glaze
- ½ cup powdered sugar
- 1/2-1 Tablespoon lemon juice
Instructions
Muffins
- Preheat the oven to 375°F. Fill cupcake pan with liners, or use cooking spray to grease them.
- In a medium bowl, combine 1 3/4 cups flour, 1/2 teaspoon salt, and 2 teaspoons baking powder.
- In a large bowl, whisk together 1/3 cup milk, 1/3 cup vegetable oil, 1 egg, 2/3 cup sour cream, 3/4 cup sugar, 1 Tablespoon lemon zest, 1/3 cup lemon juice, and 1/2 teaspoon vanilla. Add the flour mixture and stir until smooth. Fold in 1 cup blueberries.
- Fill cupcake liners about 2/3 the way full. Bake 20 to 25 minutes, or until lightly browned. Remove muffins from pan and let cool completely.
Glaze
- In a small bowl, whisk together 1/2 cup powdered sugar and 1 Tablespoon lemon juice until smooth. Drizzle over muffins.
Notes
Blueberries: You can use fresh or frozen, however if you are using frozen do not thaw them. Add straight from the freezer or they'll create too much juice.
Variation: Another delicious option is to omit the glaze and add a crumble topping.
Storage: Store in a covered container up to 3 days on the counter or freeze up to 3 months.
Nutrition
Serving: 1muffin, Calories: 232kcal, Carbohydrates: 35g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 23mg, Sodium: 111mg, Potassium: 138mg, Fiber: 1g, Sugar: 20g, Vitamin A: 122IU, Vitamin C: 5mg, Calcium: 57mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
