Lemon Blueberry Muffins
These easy, homemade Blueberry Muffins are incredibly tender, bursting with extra blueberries and the sweet and tangy Lemon Glaze is out of this world! Everyone goes crazy over these moist, cake-like Blueberry Muffins! You won’t be able to stop at just 3..or at least I couldn't... I've included everything you need to know about making Blueberry Muffins including how to store, how to freeze and how thaw!
Servings 18 muffins
Ingredients
- 12 oz. blueberries (about 2 1/2 cups)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups sugar
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup Vegetable oil
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon lemon extract
Lemon Glaze
- 1 1/4 cups sifted powdered sugar
- 1 1/2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons lemon juice
Instructions
- Preheat oven to 425 degrees F. Spray 18 muffin cups (1 1/2 tins) with nonstick cooking spray containing flour or grease and flour muffin cups.
- In a large bowl, whisk flour, baking powder and salt together. Add blueberries and toss until evenly coated.
- Whisk sugar and eggs together in a separate medium bowl until combined. Slowly whisk in cooled butter and oil into sugar/eggs until combined, followed by milk, sour cream, vanilla and lemon extract until combined.
- Using a rubber spatula, fold egg mixture into flour mixture just until moistened, don’t overmix! (mixture will be lumpy)
- Using an ice cream scooper or large spoon, divide batter evenly among 18 prepared muffin cups.*
- Bake muffins at 425 degrees F for 17-19 minutes or until toothpick inserted into the center of muffins comes out clean. Let muffins cool in tin for 5 minutes then transfer to wire rack to cool completely before glazing.
- To prepare the Lemon Glaze, beat all the ingredients together until smooth, adding additional lemon juice for tangier, more sugar for sweeter. If you desire a thinner glaze, add milk one teaspoon at a time. Lightly glaze cooled muffins.
- Store leftover muffins in an airtight container for up to 5 days.
Notes
STORAGE
Leftover lemon Blueberry Muffins should be stored in an airtight container at room temperature for 4 to 5 days, or refrigerated for up to one week.
HOW TO FREEZE
- Let Blueberry Muffins completely. You can proceed to glaze or freeze them without the glaze.
- Freeze Muffins in the muffin tin until solid, approximately 1-2 hours.
- Wrap Blueberry Muffins individually in plastic wrap then place all muffins in a freezer safe container or freezer bag, taking care to remove excess air.
- Freeze for up to 3 months.
- Thaw on counter: This method is recommend if you have glazed your muffins. Place lemon Blueberry Muffins on the counter and thaw overnight. I then like to microwave my muffins for 10 seconds or so because warm muffins are so much better - just don't over do it because of the glaze!
- Microwave from frozen: Place a frozen muffin in the microwave and heat at 30 second intervals until warmed. Take care not to microwave for too long if your muffins are glazed or it will melt off!
- Bake from frozen: Unwrap muffins and place on baking sheet. Bake at 350 degrees F for 10-15 minutes. Same as above as far as the glaze goes, don't bake for too long or the glaze will slide off.