Description
Homemade blueberry muffins with lemon glaze bring sunshine to breakfast tables with their perfect balance of sweetness and citrus tang. Moist crumb studded with juicy berries and drizzled with zesty glaze promise a delightful morning treat you’ll crave again and again.
Ingredients
Scale
Dry Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon flour (to coat blueberries)
Wet Ingredients:
- ½ cup (115 grams) unsalted butter, melted
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- ½ cup (120 ml) milk
- ¼ cup (60 ml) sour cream
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Fruit and Glaze:
- 1 ½ cups (210 grams) fresh or frozen blueberries
- 1 cup (120 grams) powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions
- Warm the oven to a precise temperature of 375F (190C), ensuring an ideal baking environment for delicate muffins.
- Prepare the muffin tin by carefully lining each cup with paper liners or applying a light coating of cooking spray to prevent sticking.
- Gently combine dry ingredients in a spacious mixing bowl, creating a uniform base for the muffin batter.
- In a separate vessel, whisk together wet ingredients until smooth and well-integrated, paying special attention to achieving a consistent texture.
- Delicately fold the blueberries into the batter, taking care not to crush the fragile berries and distribute them evenly throughout the mixture.
- Carefully spoon the batter into the prepared muffin tin, filling each cup approximately two-thirds full to allow room for rising.
- Place the muffin tin in the preheated oven, positioning it in the center for even heat distribution.
- Bake until the muffins develop a golden-brown exterior and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool slightly in the tin before transferring to a wire rack.
- Prepare the lemon glaze by whisking together powdered sugar and fresh lemon juice until achieving a smooth, drizzling consistency.
- Once the muffins have cooled completely, generously drizzle the vibrant lemon glaze over the top, creating an enticing finishing touch.
- Serve immediately or store in an airtight container to maintain freshness and optimal flavor.
Notes
- Use fresh or frozen blueberries, ensuring they’re dry to prevent color bleeding and maintain muffin texture.
- Gently fold blueberries into batter to avoid crushing and distribute evenly, preventing berry sinking to bottom.
- Dust blueberries with a light coating of flour before adding to batter, which helps suspend them throughout the muffins during baking.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining similar moisture and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg