Blueberry Muffins

There’s something special about baking a batch of Blueberry Muffins that brings back fond memories of warm kitchens and sweet aromas wafting through the air. Each time I prepare these delightful treats, I’m transported back to lazy Sunday mornings spent with my family, gathered around the table, indulging in the simple pleasure of fresh muffins. I can still hear the laughter and chatter as we savored each bite, coated with a luscious lemon glaze that perfectly complements the juicy blueberries. The joy of baking these muffins is not just about the delicious outcome; it’s about creating memories and sharing love through food.

Now, whenever a craving strikes, I return to my trusty recipe, where the vibrant bursts of blueberry and the zesty hint of lemon come together beautifully. Whether it’s for a brunch gathering, a cozy afternoon snack, or just a treat for myself, Blueberry Muffins never fail to hit the spot. The best part? They’re surprisingly easy to whip up, making them a staple in my kitchen. Come join me as we embark on this baking adventure—you’ll soon discover why this recipe has a special place in my heart!

Key Ingredients for Blueberry Muffins

Each ingredient in this recipe plays a crucial role in achieving that perfect muffin texture and flavor. From the fluffy nature of all-purpose flour to the sweetness of granulated sugar and the moisture from sour cream, they all contribute to the delicious outcome. The star, of course, is the fresh blueberries, which add vibrant color and juicy bursts of flavor. Let’s take a closer look at these key ingredients that work harmoniously together.

• 2 large eggs, room temperature – Eggs provide structure and moisture, helping the muffins rise beautifully.
• 1 cup granulated sugar – Adds sweetness, balancing the tartness of the blueberries and lemon.
• 1 cup sour cream – Keeps the muffins moist and tender, enhancing their rich flavor.
• 1/2 cup extra light olive oil – A light oil that adds moisture without overpowering the taste.
• 1 tsp vanilla extract – A hint of vanilla enhances the overall flavor profile.
• 1/4 tsp sea salt – Balances the sweetness and intensifies the flavors.
• 2 cups all-purpose flour – The base of the muffins, providing texture and structure.
• 2 tsp baking powder – Helps the muffins rise, giving them that fluffy texture.
• 2 tsp lemon zest – Adds a zesty brightness that complements the blueberries perfectly.
• 2 tbsp lemon juice – Enhances the lemon flavor and moistens the batter.
• 1 1/2 cups fresh blueberries – The star ingredient, providing delicious bursts of flavor.
• 1 cup confectioners sugar – Used for the glaze, adding sweetness and a smooth texture.
• 1 1/2 tbsp fresh lemon juice – Adjusts the consistency of the glaze for the desired thickness.
• 1/2 tsp lemon zest – Additional zest for the glaze, enhancing the lemony flavor.

Instructions for Blueberry Muffins

Making Blueberry Muffins is a joyful process that fills your kitchen with delightful aromas. Follow these steps closely, and you’ll be rewarded with fluffy, moist muffins that are bursting with flavor. Let’s dive into the fun of baking!

1. Start by preheating your oven to 400˚F. Line a 12-count muffin tin with cupcake liners. This will ensure that your muffins come out easily and maintain their shape.
2. In a large mixing bowl, add 2 large eggs and 1 cup granulated sugar. Beat them together using an electric mixer on high speed for about 5 minutes. You want the mixture to become thick and light in color—this is key for fluffy muffins.
3. Once the eggs and sugar are well combined, add 1 cup sour cream, 1/2 cup olive oil, 1 tsp vanilla extract, and 1/4 tsp sea salt. Reduce the mixer speed to low and mix just until everything is combined. Avoid overmixing, as this can make the muffins dense.
4. In a separate small bowl, whisk together 2 cups all-purpose flour and 2 tsp baking powder. Gradually add this dry mixture to the wet ingredients in the large bowl, about a third at a time. Stir gently with a hand whisk after each addition until just combined. It’s important to mix gently to avoid a tough texture.
5. Next, fold in 2 tsp lemon zest and 2 tbsp lemon juice. These additions will brighten the flavor of your muffins.
6. Finally, fold in 1 1/2 cups fresh blueberries. Be gentle to avoid breaking the berries; you want them whole and intact for those delightful bursts of flavor in each muffin.
7. Using an ice cream scoop or spoon, divide the muffin batter equally into the lined muffin tin, filling each liner to the top. This ensures you get big, beautiful muffins!
8. Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Keep an eye on them; they’re done when the tops are golden, and a toothpick inserted into the center comes out clean.
9. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. Allow them to cool completely.
10. While the muffins cool, prepare the lemon glaze. In a small bowl, combine 1 cup confectioners sugar, 1/2 tsp lemon zest, and 1 1/2 to 2 tbsp lemon juice. Stir until smooth and adjust the consistency as needed. Drizzle the glaze over your cooled muffins for an extra touch of sweetness.

Things Worth Knowing

Making Adjustments

Every recipe can be customized to suit your preferences! Here are some tips to help you adapt the Blueberry Muffins to your liking.

• Storage: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the muffins for up to 3 months. Just place them in a freezer bag and thaw at room temperature when ready to enjoy.
• Pairing: These muffins pair wonderfully with a side of yogurt or a fresh fruit salad for a complete breakfast.
• Variations: Substitute half of the blueberries with raspberries or strawberries for a delicious fruit mix.
• Healthier Options: Consider using whole wheat flour or a sugar substitute to make them a bit healthier.
• Flavor Boost: Add a handful of chopped nuts or seeds for added texture and nutrition.
• Gluten-Free: Use a gluten-free flour blend to make these muffins suitable for those with gluten sensitivities.

What Goes Well With This Blueberry Muffins

When it comes to serving Blueberry Muffins, the possibilities are endless! Here’s a list of some delightful pairings and occasions:

• Morning Coffee: Enjoy these muffins with your favorite morning brew, whether it’s coffee, tea, or a smoothie.
• Brunch Gatherings: They make for an excellent addition to brunch tables, paired with fresh fruit and yogurt.
• Picnics: Pack them for a delightful outdoor snack. They’re easy to transport and loved by everyone.
• Kids’ Lunchboxes: These muffins are a fantastic treat for lunchboxes, providing a sweet surprise for kids.
• Seasonal Celebrations: Perfect for spring and summer gatherings, bringing bright flavors to any occasion.
• Storage Tips: Keep leftover muffins in a sealed container. They can also be frozen for later enjoyment.
• Customization: Serve with a dollop of whipped cream or a scoop of yogurt for an elevated experience!

FAQ

Conclusion

This recipe for Blueberry Muffins is truly special, offering a heartwarming blend of sweetness and zest that’s hard to resist. With their fluffy texture and delightful flavor, they’re perfect for any occasion—from breakfast to snack time. I encourage you to try making these muffins and share them with your loved ones. You’ll be creating not just delicious treats but also wonderful memories. Happy baking!

Blueberry Muffins

Craving something sweet? These Blueberry Muffins are the ultimate treat! Bursting with juicy blueberries and topped with a zesty lemon glaze, they’re perfect for breakfast or a snack. You won’t be able to resist their fluffy texture and delightful flavor—make them tonight!

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 22 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 large eggs room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 1/2 cup extra light olive oil (not extra virgin), or vegetable oil
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 2 cups all-purpose flour *measured correctly
• 2 tsp baking powder
• 2 tsp lemon zest from 1 large lemon
• 2 tbsp lemon juice from 1 large lemon
• 1 1/2 cups fresh blueberries rinsed and dried
• 1 cup confectioners sugar
• 1 1/2 tbsp fresh lemon juice (use 1 1/2 to 2 Tbsp)
• 1/2 tsp lemon zest

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Mixing Bowl

Method

 

1. Line a 12-count muffin/cupcake tin with cupcake liners. Preheat oven to 400˚F.
2. In a large mixing bowl, beat together 2 large eggs and 1 cup granulated sugar with electric mixer on high speed for about 5 minutes until thick and light in color.
3. Add 1 cup sour cream, 1/2 cup extra light olive oil, 1 tsp vanilla extract, and 1/4 tsp sea salt. Mix on low speed until just combined.
4. In a small bowl, whisk together 2 cups all-purpose flour and 2 tsp baking powder. Gradually add to the wet ingredients, stirring gently until just combined.
5. Fold in 2 tsp lemon zest and 2 tbsp lemon juice with a spatula.
6. Gently fold in 1 1/2 cups fresh blueberries, being careful not to break them.
7. Divide the batter into the muffin tin, filling each liner to the top.
8. Bake for 20 to 25 minutes or until the tops are golden and a toothpick comes out clean.
9. Cool the muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.
10. For the glaze, combine 1 cup confectioners sugar, 1/2 tsp lemon zest, and 1 1/2 to 2 tbsp lemon juice. Stir until smooth and drizzle over cooled muffins.

Notes

• Tip: The nutrition label is for each blueberry muffin without the optional glaze.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.