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Blueberry Muffins with Lemon Glaze
Blueberry Muffins with Lemon Glaze are tender, moist and packed with juicy blueberries, then drizzled with a sweet, tangy lemon glaze. Great for brunch.
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter melted
- 1¼ cups sour cream
- 1½ cups blueberries fresh or frozen
Lemon Glaze
- 1 cup confectioner's sugar
- 1 to 2 tablespoons lemon juice
Instructions
Muffins
- Preheat the oven to 350 degrees. Place paper liners in a 12-cup muffin tin.
- Combine flour, baking powder and salt in a medium bowl. Whisk the egg in a separate medium bowl, until well-blended. Add the sugar and whisk until well-combined. Add melted butter while whisking. Add sour cream, continue whisking (mixture will be thick) until combined and smooth.
- Add the berries to the dry ingredients and toss to combine. Fold sour cream mixture into dry ingredients and berries. The batter will be thick. Fold until just combined (some balls of undissolved flour are fine.)
- Using a spoon or ice cream scoop, fill muffin liners with the mixture, dividing the mixture evenly.
- Bake 25-35 minutes until muffins are starting to turn golden brown and a toothpick inserted in the middle comes out clean. Remove and place onto a cooling rack immediately.
Lemon Glaze
- Place powdered sugar in a small bowl or measuring cup; stir in lemon juice. Your lemon glaze should be thick but pourable. Add more sugar or lemon juice to achieve the desired consistency, then drizzle the glaze over muffins. A little goes a long way!
Notes
Thick batter: The batter is very thick, and that’s right. Fold just until combined. A few lumps of flour are fine.
Coat the berries: Tossing the blueberries with the dry ingredients keeps them from sinking.
Glaze: A little glaze goes a long way. Make it thick but pourable.
Storage: Keep the muffins covered at room temperature for up to 2 days, or freeze them unglazed for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 237kcal | Carbohydrates: 47g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 217mg | Fiber: 1g | Sugar: 19g
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