Blueberry Sour Cream Muffins With Lemon Glaze

5 from 6 reviews

Blueberry Sour Cream Muffins With Lemon Glaze

This easy, baked-from-scratch recipe makes the BEST Blueberry Sour Cream Muffins that have a pop of fresh lemon flavor. Soft, tender muffins loaded with juicy blueberries topped with a sweet lemony glaze are everyone's favorite homemade treat!

Prep Time10

Cook Time25

Total Time35

Course: Bread, Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 363kcal

Author: Donya Mullins

Equipment

Ingredients

1 cup sugar
2 large eggs at room temperature
½ teaspoon salt
½ cup vegetable oil
1 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour plus an additional 1 tablespoon for blueberries
1 teaspoon baking powder
¼ teaspoon baking soda
1 lemon, zested
2 cups blueberries

Glaze

2 cups powdered sugar
2-3 tablespoons fresh squeezed lemon juice

Instructions

Heat oven to 425 degrees. Line a muffin pan with paper liners. Set aside.
In a large bowl, using a hand mixer, beat together eggs and sugar until light and fluffy, about 4 minutes. Add sour cream, vegetable oil, lemon zest, and vanilla and beat on low until just incorporated.
In a medium-size bowl, whisk together flour, baking powder, salt, and baking soda. Add the flour mixture to the wet half at a time, mixing in-between. Be careful not to overmix.
In a small bowl, add blueberries and sprinkle over the flour. Toss to coat the blueberries. Add floured blueberries to the muffin batter and fold in.
Using an ice cream scoop, fill muffin liners to the top with batter.
Place muffin pan in the oven and bake at 425 for 5 minutes THEN LOWER TEMPERATURE TO 375 and bake for 25 minutes or until tops are golden and a toothpick inserted into the center comes out clean.
Remove muffins from oven and let cool in the pan for 5 minutes. Remove the muffins from the pan and cool completely on a cooling rack.

Lemon Glaze

In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle glaze over the cooled muffins. Enjoy!

Notes

I use fresh blueberries in this recipe, but you can use frozen, and the great thing is, you don't need to thaw them! Toss them in some flour to keep them from sinking to the bottom of the muffin tin. You may need to bake the muffins for 3-5 minutes longer so test near the total cooking time to make sure they are done.
For bakery-style high domed muffin tops - fill the muffin cups up all the way. I line my muffin pan with paper liners to make removing the muffins after baking easier. Bake the muffins at the first high heat setting for 5 minutes, then reduce the temperature and continue baking until done.
To freeze - make the muffins according to the instructions and let them cool on a baking rack. At this point, you can leave them plain or put them on the glaze. I like to wrap each muffin in plastic wrap and then put them all in a freezer-safe container or freezer bag. You can freeze for up to 3 months.

Nutrition