Blueberry Lemon Muffins with Lemon Glaze
User Reviews
5
Blueberry Lemon Muffins with Lemon Glaze
Description
These muffins combine classic baking ingredients like flour, butter, sugar, eggs, and sour cream with fresh lemon zest and juice to introduce a bright citrus flavor. Blueberries are folded into the batter last to maintain their shape and juiciness. The batter is portioned into lined muffin tins and baked until a toothpick inserted in the center comes out clean with a few moist crumbs.
The texture of the baked muffins is soft and tender, with moist crumb from the sour cream and a gentle crumb structure. The lemon glaze, made with confectioners sugar and lemon juice, adds a sweet, tangy layer that balances the richness and fruitiness of the muffins. Optional lemon zest in the glaze enhances lemon aroma.
Serve these muffins for breakfast or as a treat alongside tea or coffee. They keep well for a few days when stored properly and can be warmed lightly before serving to restore softness.
Ingredients
Blueberry Lemon Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter at room temperature, unsalted
- 3/4 cup granulated sugar
- 2 egg at room temperature, large
- 1/2 teaspoon lemon extract
- 1/2 cup milk at room temperature, whole
- 1/3 cup sour cream at room temperature
- lemon zest from 1 lemon
- lemon juice from 1 lemon
- 1 cup blueberries or frozen, fresh
Lemon Glaze:
- 1 cup confectioners sugar
- 2-3 tablespoons lemon juice freshly squeezed
- 1 tablespoon lemon zest optional, freshly grated
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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