Lightest Lemon Blueberry Muffins are moist, fluffy, and airy. Packed with blueberries and bursting with lemon flavor, these muffins are a refreshing, easy, and addictive treat. The lemon glaze topping adds the perfect sweetness, flavor, and decoration, truly pulling these muffins together!
Important Ingredients
Unsalted Butter: This is the base of these muffins. Using melted butter allows for flavor and extra moisture to seep into every bite!
Sour Cream: Sour cream is what aids these muffins in being moist and fluffy. You can use greek yogurt if you prefer! You'll notice this recipe calls for quite a lot of sour cream, but I promise you'll
Baking Soda/ Baking Powder: These two leavening agents work together to give your muffins a nice gorgeous dome and help create an airy structure!
Lemon Zest, Juice, and Extract: THESE babies give your muffins your bursting lemon flavor. I find the combination of all three flavor
Room Temperature Ingredients
I will never stop stressing this- room temperature ingredients are everything! I promise, room temperature ingredients make a world of a difference in texture, especially in muffins.
In this lightest lemon blueberry muffins recipe, sour cream, milk, and eggs absolutely need to be at room temperature. You can either leave the ingredients out on the counter for 1-2 hours before baking OR you can heat sour cream in the microwave for 20 seconds, milk in the microwave for 10 seconds, and place eggs in a bowl of warm water for 10 minutes!
Muffin Tips and Tricks
- Mixing: Do NOT overmix this batter! Mixing until "just combined" means mixing until the dry ingredients disperse into the mixture and ONLY until the dry ingredients disappear and the mixture is smooth! If you overmix the batter, you will end up with dry, dense muffins! I highly recommend mixing with a whisk to better prevent overmixing!
- Filling: Fill each cavity ¾ full! I use between ¼-1/3 cup of batter per cavity! This helps these muffins to have the most gorgeous dome!
- Baking: In this recipe, these muffins will not dry out with a longer cook time! This means that they will bake for 20-26 minutes even though a toothpick may indicate that they are done closer to 20! Trust me on this one- this slightly longer bake time will give you that golden top without drying out your muffin!
Lemon Glaze
This glaze is as easy as ever! Simply mix powdered sugar, milk, and lemon juice together in a bowl. The trick to this glaze is making it a bit thicker than you might be used to. This glaze should not be watery or runny in the slightest. It should be a little tough to mix and should very slowly but smoothly fall off of a spoon when lifted out of the bowl.
I like to add the glaze in a star shape. I use a spoon to do this, though you are welcome to add as much or as little glaze as you would like on top of these! The glaze should smooth and spread a bit. The closer the glaze is to the edge, the more likely it will drip down the sides... which I think is so pretty!
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Lightest Lemon Blueberry Muffins
- Prep Time: 15 minutes
- Cooling Time: 15 minutes:
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 16 muffins 1x
- Category: Muffins, Lemon, Fruit, Blueberry
- Cuisine: American
Description
Lightest Lemon Blueberry Muffins are moist, fluffy, and airy. Packed with blueberries and bursting with lemon flavor, these muffins are a refreshing, easy, and addictive treat. The lemon glaze topping adds the perfect sweetness, flavor, and decoration, truly pulling these muffins together!
Ingredients
For the Muffins
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ¾ cup sour cream or greek yogurt, room temperature
- 2 tablespoons milk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 3 tablespoons lemon juice
- ½ tablespoon lemon extract
- 2 cups fresh blueberries (rolled in 1 ½ tablespoons flour)
For the Glaze
- 2 cups powdered sugar
- 1 tablespoon milk
- 1-2 tablespoons lemon juice
Instructions
For the Muffins
- Preheat oven to 375 degrees Fahrenheit and line muffin trays with liners.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt together until combined.
- In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream, room temperature milk, room temperature eggs, vanilla extract, lemon zest, lemon juice, and lemon extract together until smooth.
- Add dry ingredients to wet ingredients, whisking slowly, carefully, and until the ingredients are just combined, meaning just until you see all of the dry ingredients disperse into the mixture. Overmixing will lead to dry and dense muffins.
- Fold in floured blueberries without overmixing!
- Spoon about ¼-1/3 cup of muffin batter into each muffin cavity. Muffins should be ¾ full!
- Bake for 19-23 minutes until muffins are golden brown on top, spring back when poked in the center, and come out with just a few moist crumbs when a toothpick is inserted into the center.
- Allow muffins to cool in the pan for about 5 minutes before transferring to a wire cooling rack to finish cooling.
For the Glaze
- In a medium bowl, mix powdered sugar, lemon juice, and ½ tablespoon of milk. The consistency of the glaze should be thick but smooth. You should be able to easily lift your spoon from the bowl and have the glaze slowly but consistently fall off of the spoon. Glaze should not look wet or runny at all. If glaze is too thick to stir and does not easily fall off of a lifted spoon, add an extra teaspoon of milk until desired consistency is reached. If mixture is too thin and does not hold its shape when lifted from the bowl, add powdered sugar by the tablespoon until desired consistency is reached.
- Use a spoon to add glaze to the top of each muffin. Add blueberries to garnish if desired.
Keywords: Lemon Muffins, Blueberry Muffins, Lemon Glaze, Fruit
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