why make this recipe
Blueberry Muffins with Lemon Glaze are the perfect treat for breakfast or a snack. These muffins are moist, fluffy, and bursting with fresh blueberries. The lemon glaze adds a zesty sweetness that complements the berries wonderfully. Making this recipe is simple, and you’ll have a delicious batch of muffins ready in no time. Whether you enjoy them with a cup of coffee or take them on the go, they are sure to brighten your day!
how to make Blueberry Muffins with Lemon Glaze
Ingredients:
- 2 tsp lemon zest
- 1 1/2 cups fresh blueberries
- 1/2 tsp lemon zest
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup confectioners sugar
- 1/2 cup extra light olive oil
- 2 tbsp lemon juice
- 1 1/2 tbsp fresh lemon juice
- 1 cup granulated sugar
- 1/4 tsp sea salt
Directions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, whisk together the flour, baking powder, granulated sugar, and sea salt.
- In another bowl, mix the eggs, sour cream, olive oil, vanilla extract, lemon zest, and lemon juice until well combined.
- Fold in the blueberries.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- While muffins are cooling, prepare the glaze by mixing confectioners sugar with the remaining lemon juice. Drizzle over the cooled muffins.
- Enjoy your delicious Blueberry Muffins with Lemon Glaze!
how to serve Blueberry Muffins with Lemon Glaze
These muffins are best served fresh out of the oven while they are still warm. You can enjoy them plain or add a bit of butter for extra flavor. They also pair well with coffee or tea. For a delightful treat, serve them with a side of fresh fruit.
how to store Blueberry Muffins with Lemon Glaze
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Wrap each muffin tightly in plastic wrap, then place them in a freezer bag. They will stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them at room temperature or warm them in the microwave.
tips to make Blueberry Muffins with Lemon Glaze
- Use fresh blueberries for the best flavor. If you use frozen blueberries, do not thaw them beforehand or they may turn the batter blue.
- Be careful not to overmix the batter; mix until just combined for fluffy muffins.
- Adjust the amount of lemon juice and zest to suit your taste if you prefer a stronger lemon flavor.
variation
You can add different ingredients to customize your muffins. Try adding chopped nuts like walnuts or pecans for extra crunch. You can also substitute part of the all-purpose flour with whole wheat flour for a healthier option. If you like, you can replace blueberries with raspberries or chopped strawberries.
FAQs
1. Can I make these muffins without eggs?
Yes, you can substitute eggs with applesauce or a flaxseed mixture for a vegan option.
2. How do I know when the muffins are done baking?
Insert a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, they’re ready.
3. Can I use dried blueberries instead of fresh ones?
Yes, you can use dried blueberries, but soak them in warm water for a few minutes first to rehydrate them a little.