I know, I just posted a blueberry muffin recipe – but these have lemon zest and juice AND a lemon glaze! I’m thrilled to see summer fruit make an appearance in the market – especially blueberries and peaches. These muffins are very good!
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 1/2 cups blueberries
- 1/2 cup confectioners sugar
- 1 1/2 tablespoons lemon juice
- Preheat oven to 400º, line two muffin pans with 18 liners, set aside. In a large bowl, beat eggs and sugar until light and fluffy. Add sour cream, oil and vanilla until just combined.
- In a separate bowl, whisk together salt, flour, and baking powder. Add to the wet mixture until incorporated, being careful not to overmix.
- Stir in the zest and lemon juice, and fold in the blueberries.
- Put 2 heaping tablespoons in each muffin cup and bake for 15 to 20 minutes, test with a toothpick.
- In a small bowl, whisk the confectioners sugar and remaining lemon juice. Drizzle over cooled muffins.
