Lemon Blueberry Muffins

June 1, 2021 3:34 pm
Published by Matt Huston

This succulent summer treat is soft, moist and bursting with fresh blueberries and lemon flavor. Drizzled with a delicious lemon glaze, these are the best lemon blueberry muffins around!

INGREDIENTS

1/3 cup milk
1/3 cup vegetable oil
1 egg
3/4 cup sugar
1/3 cup lemon juice, 2 lemons
1/2 teaspoons vanilla or almond extract
1 Tablespoon lemon zest
2/3 cup sour cream
1 3/4 cups flour
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 cup blueberries

GLAZE

1/2 cup powdered sugar
1/2-1 Tablespoon lemon juice

INSTRUCTIONS

Preheat oven to 375°F. Fill cupcake pan with liners, or use cooking spray to grease them.
In a large bowl, whisk together milk, vegetable oil, egg, sugar, juice, vanilla, lemon zest and sour cream.
In a separate bowl, combine flour, salt and baking powder. Mix the dry ingredients into the large bowl and stir until smooth. Fold in blueberries.
Fill cupcake liners with batter about 2/3 the way full. Bake for 20-25 minutes, or until lightly browned. Remove muffins from pan and allow to cool.
To make glaze, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle over muffins.

TIPS FOR THE BEST LEMON BLUEBERRY MUFFINS

Use fresh blueberries. Trust me, this makes all the difference. They taste amazing and burst with fresh flavor.
Sour cream. This is the secret to super moist muffins! The extra fat content makes them so soft and gives them a rich flavor.
Lemon zester. Use a zester to easily and quickly zest your lemon.
Don’t overfill. Fill the muffin cups 2/3 of the way full. If you fill any further, the muffins will overflow.
Before baking, add a few extra fresh blueberries in each muffin cup. This will make your muffins look extra pretty. 🙂
Let cool. Make sure the muffins have cooled completely before drizzling with the glaze. You don’t want it to melt!