Hey everyone, its Natasha of Natashaskitchen.com. Today we're making lemon
blueberry muffins that are bursting with fresh blueberry flavor. They have a soft
and moist crumb and puff up perfectly. The lemon glaze makes these completely
irresistible and they always disappear fast. To begin, pre-heat your oven to 400˚F and line a 12 count muffin tin with cupcake liners. Now in a
large mixing bowl combine 2 eggs and 1 cup of granulated sugar and beat those
together on high speed for 5 minutes. When it's done, the mixture should be
thick and light in color. Now add 1 cup of sour cream, followed by half a cup of
olive oil, 1 teaspoon of vanilla and a quarter teaspoon of salt. Set the mixer
to low speed and mix just until combined, do not over mix. Now in a separate small
bowl quickly whisk together 2 cups of flour and 2 teaspoons of baking powder.
Using that same handheld whisk add the flour mixture into the batter one third
at a time, stirring with each addition just until incorporated, again do not
over mix or the muffins can become dense.
Now add two teaspoons of lemon zest and that little bit of lemon zest makes
these muffins smell and taste wonderful. From that same lemon squeeze in two
tablespoons of fresh lemon juice. Whisk those in just until combined then use a
spatula to gently fold in one and a half cups of plump blueberries. Divide the
batter evenly between your 12 cupcake liners, fill the liner's to the top or
until you've used up all of your batter then bake in the center of a preheated
oven at 400˚F for 20 to 22 minutes or until the tops are golden
and a toothpick inserted into the center comes out clean. Transfer the muffins to
a wire rack to cool. If you're planning to glaze these you want them to be at
room temperature or just barely warm. To make the easy and truly delicious lemon
glaze, combine 1 cup of powdered sugar, 1/2 TSP of lemon zest and 1 and 1/2 to 2
tablespoons of lemon juice, adding the juice until you've reached your desired
consistency. All right, I'm going in for the taste test and this lemon glaze is
optional but highly necessary. It just makes these muffins next-level
delicious. All right, let's pick a big one, they're all big ones. I love how they
puff up on top. They've got that perfect little muffin dome. Yummy! So peel back
that wrapper, obviously and a generous drizzle of the sweet lemon glaze all
over the place... that's gonna drip, that's gonna drip! It's dripping, we don't mind
but I probably should have gotten a plate.
Okay, Oh YUM! When the glaze sets if you're lucky enough to have any
leftover, it kind of preserves the moistness inside the muffin. Oh!
Moist and soft crumb inside. These are perfect. All right, here we go. Look at my
fingers When I'm done. Hmm, whoa! Well, that's really a messy taste. That's okay.
These are fantastic! That lemon glaze gives it the perfect
balance of sweet and sour. I love the bursts of fresh blueberry
flavor and you can really taste the lemon zest in the glaze and in the
muffins. These are so lemony, they're loaded. so delicious.
Make these and you're gonna score major points with your family. If you enjoyed
this recipe, give me a great big thumbs up below. mMke sure to subscribe to our
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