Blueberries and lemons are a perfect combination, especially in these decadent, delicious muffins. The tang of the lemon glaze serves to prepare you for sweet bites of succulent farmers’ market blueberries in a light and airy batter.
- 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 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 cups all-purpose flour, leveled off
- 2 teaspoons baking powder
- 2 teaspoon lemon zest, from 1 large lemon
- 2 tablespoon lemon juice, from 1 large lemon
- 1-1/2 cups fresh blueberries, rinsed and dried
Lemon Glaze Recipe:
- 1 cup confectioner’s sugar
- 1-1/2 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
Muffins
Line a 12-count muffin tin with cupcake liners. Preheat oven to 400˚F. In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar. It should be thick and light in color.
Add sour cream, oil, vanilla, and salt and mix just until combined.
In a small bowl, add flour and baking powder; whisk to combine. Using a handheld 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 lemon zest and lemon juice; whisk in just until combined. Use a spatula to fold in blueberries, just until combined.
Divide batter into muffin tin filling liners to the top or until all of the batter is used. Bake at 400˚F for 20-25 minutes or until tops are golden and a toothpick inserted into the center comes out clean. Remove muffins from tin and cool on a wire rack until room temperature then drizzle with lemon glaze.
Lemon Glaze Recipe:
In a small bowl, combine 1 cup powdered sugar, 1/2 teaspoon lemon zest, and 1-1/2 to 2 tablespoons lemon juice, adding lemon juice until the 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.
