Lemon Blueberry Muffins
Delicious Lemon Blueberry Muffins are a sweet morning treat bursting with berry goodness!
Equipment
- muffin tin
- large bowl
- medium bowl
- whisk
- Rubber Spatula
Ingredients
Dry Ingredients
- 2 cups self-rising flour
- ¼ tsp. kosher salt
- ⅛ tsp. yellow gel food coloring
Wet Ingredients
- 1 cup granulated sugar
- 2 lemons zested and juiced
- 1 cup sour cream
- ½ cup salted butter, melted (1 stick)
- 2 large eggs
- 1 cup fresh blueberries divided
- 2 Tbsp. turbinado sugar
- 1 cup powdered sugar
Instructions
Muffin Preparation
- Preheat the oven to 375°F. Line a 12-cup muffin tin with large paper liners.
- Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors.
- Whisk in the sour cream, butter, eggs, and food coloring until smooth.
- Fold in the flour and salt until just combined.
- Fold in ⅔ cup of the blueberries.
- Divide the batter evenly among the liners. Top with the remaining ⅓ cup blueberries and sprinkle with the turbinado sugar.
- Bake until golden, cooked through, and a toothpick inserted in the center comes out with only a few crumbs, about 18 to 20 minutes.
- Remove to a wire rack and let cool completely.
Glaze Preparation
- Combine the powdered sugar and 2 tablespoons of lemon juice in a medium bowl until smooth.
- Drizzle the muffins with the glaze.
Nutrition
Serving: 1muffinCalories: 210kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 5IUVitamin C: 1mgCalcium: 1mgIron: 4mg
Tried this recipe?Let us know how it was!