Blueberry Muffins with Lemon Glaze

These Blueberry Muffins with Lemon Glaze are the perfect combination of sweet and tangy, making them a delicious treat for any occasion. Packed with juicy fresh blueberries and infused with refreshing lemon zest, these muffins are light, fluffy, and bursting with flavor. The lemon glaze adds an irresistible sweetness, making them even more irresistible. Whether you’re looking for a blueberry muffin recipe for breakfast, brunch, or a snack, this easy recipe delivers soft and moist muffins every time. Perfect for a cozy morning or a special occasion, these muffins are sure to become a family favorite.

Ingredients

For the Blueberry Muffins:

• 2 large eggs (room temperature)
• 1 cup granulated sugar
• 1 cup sour cream
• ½ cup extra light olive oil (not extra virgin) or vegetable oil
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• 2 cups all-purpose flour (measured correctly)
• 2 teaspoons baking powder
• 2 teaspoons lemon zest (from 1 large lemon)
• 2 tablespoons lemon juice (from 1 large lemon)
• 1 ½ cups fresh blueberries (rinsed and dried)

For the Lemon Glaze (optional but recommended):

• 1 cup powdered sugar
• 1 ½ tablespoons fresh lemon juice (add 1 ½ to 2 tablespoons)
• ½ teaspoon lemon zest

Instructions

1. Preheat your oven to 400°F (200°C) and line a 12-count muffin tin with cupcake liners.
2. In a large mixing bowl, beat together 2 eggs and 1 cup of granulated sugar using an electric mixer on high speed for about 5 minutes, until the mixture is thick and light in color.
3. Add the sour cream, ½ cup of oil, 1 teaspoon of vanilla extract, and ¼ teaspoon of sea salt. Set the mixer to low speed and mix until just combined.
4. In a separate small bowl, whisk together 2 cups of flour and 2 teaspoons of baking powder. Gradually add the flour mixture to the wet ingredients, 1/3 at a time, stirring gently after each addition. Be careful not to overmix, as this can make the muffins dense.
5. Stir in 2 teaspoons of lemon zest and 2 tablespoons of lemon juice until just incorporated.
6. Gently fold in the 1 ½ cups of fresh blueberries using a spatula, just until evenly mixed.
7. Divide the batter evenly among the muffin liners, filling them to the top or until all the batter is used.
8. Bake at 400°F (200°C) for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
10. While the muffins are cooling, prepare the lemon glaze. In a small bowl, combine 1 cup of powdered sugar, ½ teaspoon of lemon zest, and 1 ½ to 2 tablespoons of fresh lemon juice. Stir until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
11. Drizzle the lemon glaze over the cooled muffins and enjoy!

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Why You’ll Love This Recipe

These Blueberry Muffins with Lemon Glaze are a perfect balance of tangy lemon and sweet, juicy blueberries. The muffins are soft, fluffy, and full of flavor, with a zesty lemon glaze that adds the perfect finishing touch. They’re ideal for breakfast, brunch, or a light dessert. Whether you’re hosting a gathering or simply craving a treat, these muffins will satisfy every taste bud!

Tips

• Measuring Flour: Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Too much flour can make the muffins dry and dense.
• Do Not Overmix: When incorporating the dry ingredients, mix gently and stop once everything is just combined. Overmixing can lead to dense, tough muffins.
• Blueberries: For best results, rinse and dry the blueberries before folding them into the batter. You can also toss them with a bit of flour to help prevent them from sinking to the bottom of the muffins.

Variations and Substitutions

• Non-Dairy Options: For a dairy-free version, you can substitute the sour cream with dairy-free yogurt or buttermilk. Use a plant-based oil like coconut oil instead of vegetable oil.
• Flour Substitution: If you prefer gluten-free muffins, you can use a gluten-free all-purpose flour blend. Just make sure it includes xanthan gum or another binder.
• Other Fruit: Instead of blueberries, try using raspberries, blackberries, or chopped strawberries for a different twist on the flavor.
• Sweetener Alternatives: Swap the granulated sugar with coconut sugar or another sweetener of your choice for a more natural option.

FAQs

Can I make these muffins ahead of time?
Yes, you can bake the muffins the day before and store them in an airtight container at room temperature. They will stay fresh for about 2-3 days. You can also freeze them for up to 3 months. Just be sure to let them cool completely before freezing.

Can I use frozen blueberries?
Yes, you can use frozen blueberries in place of fresh. However, do not thaw them beforehand, as this can make the batter too watery. Add the frozen blueberries directly to the batter to prevent them from bleeding.

How do I store leftovers?
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. To extend shelf life, you can freeze them and thaw when ready to enjoy.

Serving

Serve these blueberry muffins for breakfast, brunch, or as an afternoon snack with a hot cup of tea or coffee. They also pair wonderfully with a fresh fruit salad or a dollop of whipped cream for a special treat.

Suggestions

• Toppings: Top the muffins with a dollop of whipped cream, a few fresh blueberries, or a sprinkle of extra lemon zest for added flair.
• Make it a Muffin Platter: Serve these muffins alongside other fruit-flavored muffins, like strawberry or raspberry, to create a delightful muffin platter for a brunch gathering.
• Add-ins: Feel free to add a handful of chopped nuts, like walnuts or pecans, for an extra crunch in your muffins.