Soft and moist lemon blueberry muffins bursting with fresh blueberries and lemon flavor. Then drizzled with a delicious lemon glaze. These are the best muffins around!
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 35 minutesminutes
Servings: 12
Ingredients
Muffins
1 ¾cupsall-purpose flour
½teaspoonKosher salt
2teaspoonsbaking powder
⅓cupmilk
⅓cupvegetable oil
⅔cupsour cream
1largeegg
¾cupgranulated sugar
1Tablespoonlemon zest
⅓cuplemon juice , about 2 lemons
½teaspoonsvanilla or almond extract
1cupblueberries
Glaze
½cuppowdered sugar
1/2-1Tablespoonlemon 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 the flour, salt, and baking powder.
In a large bowl, whisk together milk, oil, egg, sour cream, sugar, lemon zest, lemon juice, and vanilla. Add the flour mixture and stir until smooth. Fold in the 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 the powdered sugar and 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.