Description

Delight in these moist and tangy Blueberry Muffins with a zesty lemon glaze. Perfectly soft with bursts of fresh blueberries and a citrusy finish, these muffins combine the richness of sour cream and olive oil with a bright lemon flavor, making them an irresistible treat for breakfast or snack time.

Ingredients

Muffins

2 large eggs, room temperature
1 cup granulated sugar
1 cup sour cream
½ cup extra light olive oil (not extra virgin) or vegetable oil
1 teaspoon vanilla extract
¼ teaspoon sea salt
2 cups all-purpose flour (measured correctly)
2 teaspoons baking powder
2 teaspoons lemon zest (from 1 large lemon)
2 tablespoons lemon juice (from 1 large lemon)
1½ cups fresh blueberries, rinsed and dried

Lemon Glaze

1 cup confectioners sugar
1½ tablespoons fresh lemon juice (adjust 1½ to 2 tablespoons to taste)
½ teaspoon lemon zest

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Instructions

Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well to prevent sticking.
Mix wet ingredients: In a large bowl, whisk together the eggs, granulated sugar, sour cream, extra light olive oil, and vanilla extract until the mixture is smooth and well combined.
Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, sea salt, and lemon zest to ensure even distribution of the leavening and flavor.
Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, taking care not to overmix to keep the muffins tender and light.
Add lemon juice and blueberries: Gently fold in the fresh lemon juice and rinsed, dried blueberries to preserve their shape and burst of flavor inside the batter.
Fill muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
Bake: Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. After baking, cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare glaze: In a small bowl, whisk together the confectioners sugar, fresh lemon juice, and lemon zest until the glaze is smooth. Adjust the consistency by adding more sugar or lemon juice as needed to achieve a drizzle-able texture.
Glaze muffins: Drizzle the lemon glaze over the cooled muffins just before serving to add a sweet and tangy finishing touch.

Notes

Use extra light olive oil or vegetable oil to avoid overpowering the muffin flavor; avoid extra virgin olive oil.
Do not overmix the batter to keep muffins soft and tender.
Ensure blueberries are dry before adding to prevent excess moisture in batter.
Lemon glaze consistency can be adjusted for thicker or thinner coating by modifying sugar and lemon juice quantities.
Serve muffins fresh or store in an airtight container for up to 2 days.