Description
Incredibly moist and tender blueberry muffins made with sour cream and oil for a soft crumb. These muffins are bursting with fresh blueberries and topped with a zesty lemon glaze for the perfect balance of sweet and tart.
Ingredients
Scale
For the Muffins:
- 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
- 2 tsp baking powder
- 2 tsp lemon zest (from 1 large lemon)
- 1 1/2 cups fresh blueberries (rinsed and dried)
For the Lemon Glaze:
- 1 cup confectioners sugar
- 1 1/2 to 2 Tbsp fresh lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat the oven to 400°F (200°C). Line a 12-count muffin tin with cupcake liners.
- In a large mixing bowl, beat together 2 eggs and 1 cup of granulated sugar with an electric mixer on high speed for 5 minutes until 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 separate small bowl, whisk together 2 cups of flour and 2 tsp of baking powder.
- Gradually add the flour mixture into the wet batter, one-third at a time, stirring gently with a spatula after each addition. Do not overmix.
- Gently fold in 2 tsp lemon zest and 1 1/2 cups of fresh blueberries until just combined.
- Divide the batter evenly into the prepared muffin liners, filling them to the top.
- Bake at 400°F for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove muffins from the tin and let them cool on a wire rack until room temperature.
- Make the glaze: In a small bowl, whisk together 1 cup of confectioners sugar, 1 1/2 Tbsp lemon juice, and 1/2 tsp lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Drizzle the lemon glaze over the cooled muffins before serving.
Notes
- Using room temperature eggs and sour cream is crucial for a smooth, evenly mixed batter.
- Be careful not to overmix the batter once the flour is added, as this can result in tough, dense muffins. Fold ingredients until just combined.
- Ensure blueberries are rinsed and dried thoroughly to prevent excess moisture from making the batter runny.
- You can toss the blueberries in 1 Tablespoon of the flour mixture before adding to the batter to help prevent them from sinking to the bottom.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 185 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Blueberry Muffins, Lemon Glaze, Sour Cream Muffins, Muffin Recipe, Breakfast, Baking, Blueberry Lemon Muffins