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!
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
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.
6. Divide batter into muffin tin filling liners to the top or until all of the batter is used up.
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.