Description
These Blueberry Muffins with Lemon Glaze are moist, fluffy, and bursting with fresh blueberries. The zesty lemon glaze adds a delightful tangy sweetness, making them perfect for breakfast or a sweet snack.
Ingredients
Units
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For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 1/4 cups sour cream
- 1 1/2 cups fresh blueberries (frozen can be used if fresh are unavailable)
For the Lemon Glaze:
- 1 cup confectioners’ sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, beat the egg and sugar together until well combined. Add the melted butter and sour cream, mixing until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to ensure tender muffins.
- Add Blueberries: Gently fold the blueberries into the batter.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Adjust the consistency as needed by adding more sugar or lemon juice.
- Glaze the Muffins: Once the muffins are completely cool, drizzle the lemon glaze over the tops.
Notes
- For an extra burst of lemon flavor, add 1 teaspoon of lemon zest to the muffin batter.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.