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blueberry lemon muffins with lemon glaze

janenov46 avatar
Recipe by
Jane Whittaker
@janenov46
Massena (now in FL), NY

I asked hubs how he liked them and he said make more! You can use fresh or frozen blueberries for these muffins. If using frozen, toss the berries in 2 Tbsp flour before adding them to the batter. You can also swap lemon extract for the lemon zest in the glaze if you need to or prefer.

yield 7 giant sized muffins
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For blueberry lemon muffins with lemon glaze

  • 2
    eggs
  • 1 c
    sugar
  • 1 c
    sour cream
  • 1/2 c
    vegetable oll
  • 1 tsp
    vanilla
  • 2 c
    flour
  • 2 tsp
    baking powder
  • 2 Tbsp
    plus 1/2 teaspoon lemon zest, divided
  • 1/4 tsp
    salt
  • 1 1/2 c
    blueberries
  • 1 c
    confectioners sugar
  • 1 1/2 Tbsp
    lemon juice

How To Make blueberry lemon muffins with lemon glaze

  • 1
    Preheat the oven to 350 degrees F. In a mixing bowl mix the eggs, sugar, sour cream, vegetable oil, and vanilla.
  • 2
    In another bowl, mix together the flour, baking powder, salt, and 2 Tbsp lemon zest.
  • 3
    Add the dry ingredients to the wet just until combined and then stir in blueberries.
  • 4
    Spoon 1/2 cup batter into large muffin cups. (You can make smaller muffins if you wish, just use less batter in each.)
  • 5
    Bake 30 minutes, or until done.
  • 6
    While cooling, make a glaze by combining the confectioners sugar, lemon juice, and remaining lemon zest.
  • 7
    While still warm, drizzle the glaze over the top of each.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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