Ah, blueberry muffins—those little bites of happiness that somehow make mornings bearable. Picture this: you wake up, the world still a bit blurry, and the smell of fresh blueberries mingling with a hint of lemon zest drifts into your sleepy senses. It’s like a gentle nudge from the universe saying, “Hey, today might just be delicious.”
Steps
- Prepare a 12-cup muffin tin with liners and preheat the oven to 400°F (200°C). In a large bowl, beat together 2 eggs and 1 cup of granulated sugar on high speed for about 5 minutes until the mixture becomes thick and pale.
- Add 1 cup of sour cream, 1/2 cup of oil, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the egg mixture. Mix on low speed until just combined.
- In a separate bowl, whisk together 2 cups of all-purpose flour and 2 teaspoons of baking powder. Gradually incorporate this dry mixture into the wet ingredients, stirring gently with a whisk until just mixed; avoid over-mixing.
- Add 2 teaspoons of lemon zest and 2 tablespoons of lemon juice to the batter, mixing just enough to combine. Gently fold in 1 1/2 cups of blueberries using a spatula.
- Evenly distribute the batter into the prepared muffin tin, filling each liner to the top. Bake for 20-25 minutes, or until the muffin tops are golden and a toothpick inserted in the center comes out clean.
- Once baked, remove the muffins from the tin and let them cool on a wire rack until they reach room temperature.
- For the lemon glaze, mix 1 cup of powdered sugar, 1/2 teaspoon of lemon zest, and 1 1/2 to 2 tablespoons of lemon juice in a small bowl. Stir until smooth, adjusting the consistency with additional lemon juice or powdered sugar as needed.
- Drizzle the glaze over the cooled muffins before serving. Enjoy your freshly baked blueberry muffins with a tangy lemon glaze!
Ingredients
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup extra light olive oil (can substitute with canola or vegetable oil)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Zest of 1 lemon (approximately 2 teaspoons)
- 2 tablespoons lemon juice
- 1 1/2 cups fresh blueberries (can substitute with frozen or dried)
- 1 cup powdered sugar
- 1/2 teaspoon lemon zest
- 1 1/2 to 2 tablespoons lemon juice (adjust to desired consistency)
Nutritional Values
Total nutritional values for the entire recipe (12 muffins) | Calories: 3240 kcal | Carbs: 444 g | Protein: 48 g | Fat: 144 g | Saturated Fat: 36 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 84 g | Trans Fat: 12 g | Cholesterol: 408 mg | Sodium: 888 mg | Potassium: 1908 mg | Fiber: 12 g | Sugar: 228 g | Vitamin A: 1356 IU | Vitamin C: 36 mg | Calcium: 780 mg | Iron: 12 mg
FAQ
- Are these blueberry muffins considered healthy?
- Using natural ingredients typically offers a healthier option compared to boxed mixes. Some readers have successfully reduced the sugar content by half to lower the calorie count.
- Can I replace the sour cream with something else?
- Yes, you can substitute sour cream with plain Greek yogurt. Both whole milk and low-fat versions work well in this recipe.
- Is it okay to use different berries in this recipe?
- Absolutely, you can replace the blueberries with almost any type of berry. You might find inspiration in our Mixed Berry Muffins recipe.
- Why did my muffins turn out dense?
- Over-mixing the batter tends to make muffins dense. Make sure your batter remains lumpy and measure your ingredients properly to avoid this issue.
- Can I use frozen or dried blueberries instead of fresh ones?
- Yes, you can use frozen blueberries directly in the batter without thawing them. To use dried blueberries, simply fold in one cup during preparation.
Tips
- Avoid Over-Mixing: After combining the flour with the wet ingredients, ensure the batter remains slightly lumpy. This helps prevent the muffins from becoming dense, maintaining a light and fluffy texture.
- Use Fresh Ingredients: Fresh blueberries are recommended for the best flavor and texture, but if you use frozen blueberries, fold them into the batter while still frozen to keep the batter from turning blue.
- Proper Glaze Consistency: Adjust the lemon glaze to your preferred consistency by adding more lemon juice to thin it or more powdered sugar to thicken it. Ensure the muffins are at room temperature before drizzling the glaze for the best result.
- Room Temperature Ingredients: Allow eggs to reach room temperature before using, as this can help them blend more smoothly with other ingredients, contributing to a better muffin texture.
Equipment
- Electric Hand Mixer – Useful for beating eggs and sugar to the right consistency.
- 12-count Muffin/Cupcake Tin – Necessary for baking the muffins.
- Wire Cooling Rack – Helps to cool the muffins evenly after baking.
