Lemon Blueberry Muffins

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
  1. 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.
  2. In a separate bowl, whisk together salt, flour, and baking powder. Add to the wet mixture until incorporated, being careful not to overmix.
  3. Stir in the zest and lemon juice, and fold in the blueberries.
  4. Put 2 heaping tablespoons in each muffin cup and bake for 15 to 20 minutes, test with a toothpick.
  5. In a small bowl, whisk the confectioners sugar and remaining lemon juice. Drizzle over cooled muffins.
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