These Lemon Muffins Are Bursting with Blueberry Goodness
Waking up to a lemon blueberry muffin is the secret to perpetual happiness. I'm absolutely, positively sure of it it.
The great news is that you can wake up to homemade muffins every day because these are so dang easy! You just need one bowl to make the batter, another small bowl for the glaze, and if you use paper liners, cleaning up the muffin tin is a breeze. And they bake for just 20 minutes. Amen.
What I love most about these muffins is not just the juicy, bursting blueberries but their lemony freshness. The secret is to thoroughly rub the lemon zest into the granulated sugar to release those delicious oils. To top 'em off, the glaze is full of even more lemon flavor! I add a little yellow food coloring to the batter to give the muffins a classic sunny color that I love in lemon recipes, but you can leave it out if that's not your thing. These muffins get their super fluffy, moist texture from self-rising flour, which contains baking soda. All-purpose flour isn't a good swap here, so stick with self-rising.
Make these for a quick breakfast and your family will adore you. Promise.
Can you make lemon blueberry muffins with frozen blueberries?
Fresh are best, but frozen blueberries will work. If you use frozen, make sure to thaw the berries and pat them very dry before adding them to the batter so they don't bleed and turn the muffins purple.
Can I make these muffins ahead of time?
Stored in an airtight container at room temperature, these muffins will stay fresh for up to two days. To keep them for longer, store the muffins in an airtight container in the refrigerator for up to four days. Unglazed muffins can be frozen in an airtight container for up to two months. Let them thaw at room temperature, then add the glaze before serving.
Yields: 12
Prep Time: 20 mins
Total Time: 1 hour
Ingredients
1 c.
granulated sugar
2
lemons, zested and juiced
1 c.
sour cream
1/2 c.
(1 stick) salted butter, melted
2
large eggs
1/8 tsp.
yellow gel food coloring
2 c.
self-rising flour
1/4 tsp.
kosher salt
1 c.
fresh blueberries, divided
2 tbsp.
turbinado sugar
1 c.
powdered sugar
Directions
For the muffins: 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 1/3 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, 18 to 20 minutes. Remove to a wire rack and let cool completely.
For the glaze: Meanwhile, combine the powdered sugar and 2 tablespoons of lemon juice in a medium bowl until smooth. Once the muffins are cool, drizzle the tops with the glaze.
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