Description
Moist and fluffy blueberry muffins bursting with juicy berries and topped with a zesty lemon glaze for the perfect balance of sweet and tangy.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- For the lemon glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, eggs, milk, sour cream, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the blueberries carefully to avoid breaking them.
- Divide the batter evenly among the muffin cups, filling almost to the top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Mix the powdered sugar, lemon juice, and zest to make the glaze. Drizzle over cooled muffins before serving.
Notes
- If using frozen blueberries, do not thaw before adding to batter.
- Use Greek yogurt for a tangier, protein-rich option.
- Double the glaze if you love extra lemon flavor.
- Store muffins in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 19g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg