Description
Fluffy blueberry muffins with a sweet-tart lemon glaze. Perfect for breakfast and ready in 30 minutes.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup sour cream
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups fresh or frozen blueberries
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- Optional lemon zest for garnish
Instructions
- Preheat oven to 400°F (200°C) and prepare muffin tin.
- Mix flour, sugar, baking powder, and salt in a bowl.
- In another bowl, whisk together milk, sour cream, eggs, melted butter, vanilla extract, and lemon zest.
- Gently combine wet and dry ingredients until just mixed.
- Fold in blueberries carefully.
- Fill muffin cups ¾ full with batter.
- Bake for 18–22 minutes until golden brown.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Whisk powdered sugar and lemon juice to make glaze.
- Drizzle glaze over cooled muffins and garnish with lemon zest if desired.
Notes
- Use whole milk for richness.
- Do not thaw frozen blueberries before adding.
- Adjust lemon juice for glaze consistency.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Blueberry Muffins, Lemon Glaze, Breakfast