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Lemon Blueberry Muffins With Sour Cream
The lemon blueberry muffins are a tasty way to start the day. They are made with sour cream and fresh Blueberry and topped with lemon Glaze.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Servings:
12
servings
Calories:
309
kcal
Author:
Radwa
Equipment
Muffin tin
Measuring spoons
Measuring cups
Mixing bowl
Ingredients
1
cup
granulated sugar
2
eggs
½
cup
cooking oil
1
cup
sour cream
2
cups
plain flour
1
teaspoon
vanilla extract
pinch of salt
2
teaspoon
baking powder
1
teaspoon
lemon zest
1
cup
fresh blueberries
2
tablespoon
lemon juice
Lemon Glaze
¾
cup
icing sugar
1
tablespoon
lemon juice
Instructions
Whisk the eggs and vanilla extract using the electric whisk.
Add the sugar continue whisking.
Add oil and sour cream, whisk again then sprinkle the lemon zest, mix.
In a bowl, baking powder, salt to the flour, mix.
After that, add the flour mixture to the wet ingredients and mix.
Finally, add the lemon juice, zest and the fresh blueberries, stir.
Preheat the oven to 180C.
Line a 12 muffin tin with muffin liners then divide the batter between them.
Bake for 25-27 minutes.
Allow the muffins to cool down completely.
Making The Lemon Glaze
Combine the powder sugar with the lemon juice. You can add more juice until you reach the desired consistency (less juice thicker glaze).
Notes
Coat the blueberries with some flour so they don't sink to the bottom of the muffin cups.
Sprinkle the top with powdered sugar, or spread some buttercream or cream cheese frosting instead of lemon glaze.
Don't overmix the batter, or the blueberry muffins will turn out dry.
Fill the muffin cups ¾ of the way full.
Let the blueberry muffins cool down before adding the lemon glaze.
If you like an intense lemon flavour, you can add two drops of lemon extract.
Some Variations
Replace lemon with orange and make orange blueberry muffins; these are so delicious as well.
Add some nuts to the batter.
Use different berries, such as raspberries or strawberries.
For more flavour, add some cinnamon to the batter.
If you don't have lemon, replace it with apple cider vinegar.
You can replace the oil with coconut oil.
Bake the batter in 20 cm cake tin instead of a muffin tin.
Nutrition
Serving:
1
serving
|
Calories:
309
kcal
|
Carbohydrates:
43
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Cholesterol:
37
mg
|
Sodium:
108
mg
|
Potassium:
69
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
166
IU
|
Vitamin C:
3
mg
|
Calcium:
73
mg
|
Iron:
1
mg