Lemon Blueberry Muffins

Lemon Blueberry Muffins are bursting with a bright and tangy lemon flavor and they're studded with sweet juicy blueberries! They're perfectly moist and delicious for a great springtime treat!

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.

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