These Blueberry Muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast! Lemon Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven. That lemon glaze over the top is “optional, but highly necessary.”
This blueberry muffins recipe is so simple and the key to success is not to over-mix after beating the eggs and sugar. You want to see tiny lumps in the batter after mixing in the flour and it should not be perfectly smooth. I used a stand mixer to beat the eggs and sugar then added the flour, zest and lemon juice with a whisk and finally folded in the blueberries with a spatula.
The Secret to Baking with Frozen Blueberries:
If using frozen blueberries, thaw in refrigerator and drain any excess juice. Frozen blueberries can tint the batter blue/green so thoroughly pat them dry between several layers of paper towels and fold them in gently. Do not over-mix.
The Healthy Benefits Of Blueberry Cupcakes:
They possess high amount of antioxidants that promotes the health. Blueberries possess Vitamin B complex, Vitamin A, Copper and Vitamin C. The antioxidants enhance immune system and prevents from various infections. It also prevents the chances of Alzheimer's disease.
Can I Substitute The Sour Cream?
You can substitute the sour cream with Greek Yogurt.
RECIPE:
Blueberry Cupcakes With Lemon Glaze:
These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!
Total Time: 30 min
Prep Time: 8 min
Cooking Time: 22 min
MAKES: 12 muffins
Ingredients:
For Blueberry Cupcakes:
2 eggs (large), room temperature
1 cup granulated sugar
1 cup sour cream
1/2 cup extra LIGHT olive oil not extra virgin
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
For Lemon Glaze (optional, but highly necessary)
1 cup powdered sugar
1 1/2 Tbsp fresh lemon juice (use 1 1/2 to 2 Tbsp)
1/2 tsp lemon zest
Instructions:
How To Make Blueberry Muffins Recipe:
Line a 12-count muffin/cupcake tin with cupcake liners. Preheat oven to 400˚F. In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar with electric mixer on high speed 5 minutes. It should be thick and light in color.
Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and 1/4 tsp salt. Set the mixer to low speed and mix just until combined.
In a small bowl, add 2 cups flour and 2 tsp baking powder and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. DO NOT OVER MIX or muffins can become dense.
Add 2 tsp lemon zest 2 Tbsp lemon juice and whisk in just until combined. Use a spatula to fold in 1 1/2 cups blueberries, folding just until combined.
Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Bake at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean without wet dough. Remove muffins from tin and cool on a wire rack until room temperature then drizzle with lemon glaze.
How to Make Lemon Glaze Recipe:
In a small bowl, combine 1 cup powdered sugar, 1/2 tsp lemon zest and 1 1/2 to 2 Tbsp lemon juice, adding lemon juice until 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.
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