2 Min Read
A great recipe for Autumn, these Blueberry Muffins are bursting with juicy blueberries rich in antioxidants, iron, zinc, calcium, magnesium, and potassium, as well as vitamins C, E, and K. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!
Ingredients For Muffins:
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 plain flour
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
Ingredients For Lemon Glaze:
1 cup icing sugar
1 1/2 Tbsp fresh lemon juice, (use 1 1/2 to 2 Tbsp)
1/2 tsp lemon zest
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 plain flour
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
Ingredients For Lemon Glaze:
1 cup icing sugar
1 1/2 Tbsp fresh lemon juice, (use 1 1/2 to 2 Tbsp)
1/2 tsp lemon zest
Method:
1. Line a 12-count muffin/cupcake tin with cupcake liners. Preheat the oven to 200˚C. In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar with an electric mixer on high speed for 5 minutes. It should be thick and light in colour.
2. Add 1 cup of sour cream, 1/2 cup oil, 1 tsp vanilla and 1/4 tsp salt. Set the mixer to low speed and mix just until combined.
1. Line a 12-count muffin/cupcake tin with cupcake liners. Preheat the oven to 200˚C. In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar with an electric mixer on high speed for 5 minutes. It should be thick and light in colour.
2. Add 1 cup of sour cream, 1/2 cup oil, 1 tsp vanilla and 1/4 tsp salt. Set the mixer to low speed and mix just until combined.
3. In a small bowl, add 2 cups flour and 2 tsp baking powder and whisk to combine.
4. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. DO NOT OVER MIX or muffins can become dense.
5. Add 2 tsp lemon zest, 2 Tbsp lemon juice and whisk in until combined. Use a spatula to fold in 1 1/2 cups blueberries
6. Divide batter into muffin tin filling liners to the top or until all of the batter is used up.
6. Divide batter into muffin tin filling liners to the top or until all of the batter is used up.
7. Bake at 200˚C for 20-25 minutes or until the tops are golden and a toothpick inserted into the centre comes out clean without wet dough.
8. Remove muffins from the tin and cool on a wire rack until room temperature, then drizzle with lemon glaze.
How to Make Lemon Glaze Recipe:
In a small bowl, combine 1 cup icing sugar, 1/2 tsp lemon zest and 1 1/2 to 2 Tbsp lemon juice, adding lemon juice until desired consistency is reached. Stir until smooth. To thin the glaze more, add a little lemon juice or water. To thicken, add a little more icing sugar. Dribbled onto the tops of the muffins or lather with a butter knife.
