Description
Classic blueberry muffins with lemon glaze bring summer’s sweetest flavors to your breakfast table. Tangy citrus and plump berries create a delightful morning treat you’ll crave again and again.
Ingredients
Scale
- 1.5 cups (210 g) blueberries (fresh or frozen)
- 2 cups (480 ml) all-purpose flour
- ½ cup (115 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) milk
- 2 large eggs
- ¼ cup (60 ml) sour cream
- 1 cup (120 g) powdered sugar
- 2 tsps baking powder
- 1 tbsp lemon zest
- 2 tbsps lemon juice
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tbsp flour (to coat blueberries)
- ½ tsp lemon zest
Instructions
- Preparation: Preheat the oven to 375F (190C) and arrange a rack in the center, creating optimal baking conditions for light, fluffy muffins.
- Preparation: Line a muffin tin with paper liners or lightly grease with cooking spray, ensuring effortless removal of baked treats.
- Dry Ingredient Fusion: Thoroughly blend flour, baking powder, salt, and sugar in a large mixing bowl, establishing a consistent dry foundation for the muffin base.
- Wet Ingredient Harmonization: Whisk eggs, milk, melted butter, and vanilla extract in a separate bowl until the mixture achieves a silky, uniform consistency.
- Batter Assembly: Gently incorporate wet ingredients into dry components, stirring minimally to prevent overmixing and maintain a tender crumb, then fold blueberries throughout the batter with delicate precision.
- Baking Process: Distribute batter evenly among muffin cups, filling each approximately two-thirds full, then transfer to the preheated oven and bake for 18-20 minutes until golden and a testing skewer emerges clean.
- Finishing Touch: Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack, preparing a zesty lemon glaze by whisking powdered sugar with fresh lemon juice until reaching a smooth, pourable consistency.
- Presentation: Once completely cooled, drizzle muffins with lemon glaze, creating an elegant and tantalizing final flourish before serving or storing in an airtight container.
Notes
- Prevent Berry Bleeding: Toss blueberries in a light dusting of flour before adding to batter to prevent color bleeding and ensure even distribution throughout the muffins.
- Master Gentle Mixing: Fold batter minimally and softly to keep muffins tender, avoiding overmixing which can create dense, tough textures.
- Control Moisture Balance: Use room temperature ingredients for smoother batter integration and more consistent baking results, helping prevent dry or uneven muffins.
- Customize Dietary Needs: Swap all-purpose flour with gluten-free alternatives, use plant-based milk, and replace eggs with applesauce or flax eggs for adaptable, inclusive recipe options.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 220
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg