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Blueberry Muffins with Lemon Glaze

These blueberry muffins wrapped in a lemon glaze are tender, flavorful, and perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Muffin 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 (measured correctly)
  • 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) Roll in flour before folding into batter
Lemon Glaze Ingredients
  • 1 cup powdered sugar (confectioner's sugar)
  • 2-3 Tbsp fresh lemon juice Adjust to desired consistency
  • 1 Tbsp lemon zest (optional) For extra citrus punch
  • a pinch salt To balance sweetness

Method
 

Preparation
  1. Line a 12-count muffin/cupcake tin with cupcake liners.
  2. Preheat the oven to 400°F.
  3. In a large mixing bowl, beat together the eggs and granulated sugar with an electric mixer on high speed for 5 minutes until thick and light in color.
  4. Add sour cream, oil, vanilla, and salt, and mix on low speed just until combined.
  5. In a small bowl, whisk together the flour and baking powder.
  6. Gradually add the flour mixture into the batter one-third at a time, stirring gently with each addition. Do not overmix.
  7. Fold in lemon zest and lemon juice, then gently mix in the blueberries.
  8. Divide the batter into the muffin tin, filling the liners to the top.
Baking
  1. Bake at 400°F for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  2. Remove muffins from the tin and cool on a wire rack until room temperature.
  3. Drizzle with lemon glaze.
Making the Lemon Glaze
  1. Sift powdered sugar into a medium bowl.
  2. Whisk in 2 tablespoons of lemon juice. Adjust consistency with more lemon juice or powdered sugar as needed.
  3. Add optional lemon zest and a pinch of salt for flavor.
  4. Use immediately while smooth and pourable.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. Freeze for longer storage.