Lemon Blueberry Muffins

Lemon Blueberry Muffins are irresistibly soft and moist, bursting with fresh blueberries and bright lemon flavor in every bite! They are the perfect breakfast or afternoon treat that's ready in just 30 minutes!

Course Breakfast, Brunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 258

Author Kim

Ingredients

6 tablespoons vegetable oil
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla
1/2 cup sour cream
2 tablespoons milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups blueberries fresh or frozen divided
1/4 cup granulated sugar
1 lemon zested

Optional lemon glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners or lightly grease them with nonstick cooking spray and set aside.
In a large bowl, stir oil, sugar, egg, vanilla, sour cream and milk together until well combined.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add dry ingredients into wet and stir until just combined.
Fold in 1 cup fresh blueberries by hand. Scoop batter into prepared muffin tins until filled 2/3 of the way. Top with a 2-3 fresh blueberries.
In a small bowl, stir lemon zest together with granulated sugar to create lemon sugar. Rub the sugar and lemon zest together with your fingers until fragrant. Sprinkle evenly over each muffin.
Bake 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the cooled muffins. Let the muffins sit until the glaze sets.

Notes

Storing leftovers: These will keep stored in an airtight container at room temperature, on the counter, for 1 to 2 days. For longer storage, transfer them to the fridge for 4 to 5 days.

To freeze: Allow to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds or until warm. I recommend freezing them without the the glaze and then adding it just before enjoying. This recipe makes 12 muffins, but can easily be doubled to make 24 muffins if you’re banking on having extras for the freezer.

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