Lemon blueberry muffins recipe

The sour cream and oil in the batter make these lemon blueberry muffins very moist. Plus, the lemon glaze on top gives it an extra citrusy taste!

– 1 ¾ cups (220 grams) all-purpose flour (spooned & leveled) – 2 teaspoons baking powder – ¼ teaspoon salt – 1 cup (200 grams) granulated sugar – 1 cup (240 grams) sour cream (or plain Greek yogurt)

Ingredient

– ½ cup (120 ml) canola or vegetable oil – 3 tablespoons (45 ml) fresh lemon juice – Zest of 2 medium lemon – 2 large egg – 1 teaspoon pure vanilla extract – 1 cup (150 grams) fresh or frozen blueberrie

Direction

Lemon blueberry muffins: Preheat oven to 375°F (190°C). Line 12-cup muffin pan. Mix flour, baking powder, and salt in a large bowl. 

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In another bowl, combine granulated sugar, sour cream, oil, lemon juice, zest, eggs, and vanilla.  After mixing dry and wet ingredients, gently fold blueberries. Nearly fill 12 muffin cups with batter. 

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At 375°F, bake muffins 18–23 minutes until a toothpick inserted into the center comes out clean. Carefully remove muffins from pan and cool on wire rack. 

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Lemon glaze is made by mixing powdered sugar and lemon juice in a large bowl.  Add lemon juice to thin and powdered sugar to thicken glaze. All muffins should be glazed and set for 10–15 minutes.

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