Name: Blueberry Muffins with Lemon Glaze Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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); 1½ cups fresh blueberries, rinsed and dried; 1 cup confectioners sugar; 1½ tablespoons fresh lemon juice (adjust 1½ to 2 tablespoons to taste); ½ teaspoon lemon zest

Description

Moist and tender blueberry muffins bursting with fresh fruit and bright lemon flavor, topped with a tangy, sweet lemon glaze — a perfect treat for breakfast or snack time.

Ingredients

Scale

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)
1½ cups fresh blueberries, rinsed and dried

For the Lemon Glaze (optional but highly recommended):

1 cup confectioners sugar
1½ tablespoons fresh lemon juice (adjust 1½ to 2 tablespoons to taste)
½ teaspoon lemon zest

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Instructions

Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
Mix wet ingredients: In a large bowl, whisk together eggs, sugar, sour cream, oil, and vanilla extract until smooth.
Combine dry ingredients: In a separate bowl, sift together flour, baking powder, sea salt, and lemon zest.
Combine wet and dry: Gradually fold dry ingredients into wet mixture until just combined (do not overmix).
Add lemon juice and blueberries: Gently fold in lemon juice and fresh blueberries.
Fill muffin cups: Divide batter evenly among muffin cups, filling about 2/3 full.
Bake: Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool in pan for 5 minutes, then transfer to a wire rack.
Prepare glaze: In a small bowl, whisk together confectioners sugar, lemon juice, and lemon zest until smooth. Adjust consistency by adding more sugar or lemon juice if needed.
Glaze muffins: Drizzle glaze over cooled muffins before serving.

Notes

Use fresh blueberries for best texture; frozen can be used but do not thaw to prevent batter from turning blue.
Measure flour accurately by spooning into the measuring cup and leveling off.
Lemon glaze adds bright flavor and sweetness but can be omitted for less sweetness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American