Description
Delicious blueberry muffins infused with lemon flavor and topped with a sweet lemon glaze.
Ingredients
Scale
- 3 cups plus 2 tablespoons all-purpose flour, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (4 ounces) unsalted butter, at room temperature
- 1 and 1/3 cups granulated sugar
- 3 teaspoons lemon zest, finely grated
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup full-fat sour cream
- 1/3 cup freshly squeezed lemon juice
- 3 tablespoons poppy seeds
- 1 and 1/2 cups blueberries
- 1 and 1/2 cups confectioners’ sugar, sifted (for glaze)
- 2 tablespoons freshly squeezed lemon juice (for glaze)
- 1 teaspoon lemon zest, finely grated (for glaze)
- 2 teaspoons whole milk, more if needed (for glaze)
Instructions
- Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
- In a large bowl, sift together 3 cups of the flour, baking powder, and salt; set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, lemon zest, and vanilla extract; beat on medium speed until light and fluffy, about 3 minutes.
- Add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Turn mixer off and set batter aside. In a spouted bowl or measuring cup add the sour cream and lemon juice; whisk well to combine and set aside.
- In a separate bowl combine the blueberries and remaining flour; toss well to coat the berries in the flour.
- With the mixer speed on low, alternate adding the flour mixture and the sour cream mixture, beginning and ending with flour. Be sure not to over mix here.
- Fold the blueberries and poppy seeds into the batter, mixing just until evenly combined.
- Divide the batter evenly among prepared muffin tins.
- Bake for 25 to 27 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.
- For the Lemon Glaze: In a medium mixing bowl combine the confectioners’ sugar, lemon juice, zest, and milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the muffins right before serving.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Do not overmix the batter to keep the muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25-27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg