Blueberry Lemon Muffins with Lemon Glaze
User Reviews
5.0
27 reviews
Excellent
Blueberry Lemon Muffins with Lemon Glaze
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Blueberry Lemon Muffins are the perfect combination of sweet and tart! They're moist and fluffy, bursting with juicy blueberries, and drizzled with a flavorful lemon vanilla glaze.
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Ingredients
Blueberry Lemon Muffins:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 teaspoon lemon extract
- 1/2 cup whole milk at room temperature
- 1/3 cup sour cream at room temperature
- lemon zest from 1 lemon
- Lemon juice from 1 lemon
- 1 cup fresh blueberries or frozen
Lemon Glaze:
- 1 cup confectioners sugar
- 2-3 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly grated lemon zest optional
Instructions
- Preheat oven to 350°F. Arrange an oven rack in the middle of the oven.
- Line a muffin tin pan with muffin liners and set it aside.
Blueberry Lemon Muffins:
- In a medium bowl, whisk together flour, baking powder, and salt, set aside.
- In a large bowl, use an electric mixer to beat butter and sugar until light and creamy.
- Add eggs, sour cream, milk, lemon juice, and lemon zest. Beat until thoroughly combined and creamy. Stop to scrape the sides and bottom of the bowl.
- Add the flour mixture to the wet ingredients and whisk until thoroughly combined. Stop to scrape the sides and bottom of the bowl.
- Add fresh or frozen blueberries to the batter, and, using a spatula, gently stir to combine.
- Using an ice cream scoop, spoon batter into the prepared muffin pan. The muffin tins should be a little over 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out mostly clean, with just a few crumbs attached and no raw batter. Start checking on the muffins after 20 minutes of baking and after 15 minutes if you are making mini muffins. If they still need to bake more, check every 3-5 minutes.
- Once fully baked, remove the muffin pan from the oven and set it on a wire cooling rack. Let the muffins cool in the pan for 10 minutes. Remove from the pan onto the cooling rack. Cool completely before frosting.
Lemon Glaze:
- Add sugar and lemon zest to a medium bowl, add lemon juice one tablespoon at a time, and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioners sugar. If the mixture is too thick, add more lemon juice, one tablespoon at a time.
- Drizzle the glaze over the cooled muffins. Let it settle and serve.
- Muffins can be stored in an airtight container on the counter at room temperature for up to 2-3 days.
Nutrition Information
Show Details
Serving
0g
Calories
268kcal
(13%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
51mg
(17%)
Sodium
119mg
(5%)
Potassium
131mg
(4%)
Fiber
0g
(0%)
Sugar
24g
(48%)
Vitamin A
340IU
(7%)
Vitamin C
2.8mg
(3%)
Calcium
57mg
(6%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 268kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 51mg | 17% |
| Sodium | 119mg | 5% |
| Potassium | 131mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 24g | 48% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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