Recipe- Soft And Delicious Blueberry Muffins

These Blueberry Muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast! These muffins were inspired by our famous Blueberry Cake. We love muffins, from Banana Muffins to Breakfast Egg Muffins – they are easy to serve and fun to eat. They’re also a great snack on the go. This blueberry muffin recipe couldn’t be easier – both the muffin and the lemon glaze. I scored major points with my family and they devoured these quickly.

Ingredients

2 large eggs, room temperature
1 cup granulated sugar
1 cup sour cream
1/2 cup extra LIGHT olive oil, (not extra virgin), or vegetable oil
1 tsp vanilla extract
1/4 tsp sea salt
2 cups all-purpose flour
2 tsp baking powder
2 tsp lemon zest, from 1 large lemon
2 Tbsp lemon juice, from 1 large lemon
1 1/2 cups fresh blueberries, rinsed and dried

Optional Lemon Glaze

1 cup confectioners sugar
1 1/2 Tbsp fresh lemon juice, (use 1 1/2 to 2 Tbsp)
1/2 tsp lemon zest

Method

Blueberry Muffins

* Line a 12-count muffin/cupcake tin with cupcake liners. Preheat oven to 400˚F. In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar with electric mixer on high speed 5 minutes. It should be thick and light in color.

* Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and 1/4 tsp salt. Set the mixer to low speed and mix just until combined.

* In a small bowl, add 2 cups flour and 2 tsp baking powder and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. DO NOT OVERMIX or muffins can become dense.

* Add 2 tsp lemon zest 2 Tbsp lemon juice and whisk in just until combined. Use a spatula to fold in 1 1/2 cups blueberries, folding just until combined.

* Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Bake at 400˚F for 20-25 minutes or until tops are golden and a toothpick inserted into the center come out clean without wet dough.

* Remove muffins from tin and cool on a wire rack until room temperature then drizzle with lemon glaze.

How to Make Lemon Glaze Recipe

* In a small bowl, combine 1 cup powdered sugar, 1/2 tsp lemon zest and 1 1/2 to 2 Tbsp lemon juice, adding lemon juice until desired consistency is reached.

* Stir until smooth. To thin the glaze more, add a little lemon juice or water. To thicken, add a little more powdered sugar.