Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F. It’s crucial to have your oven ready to ensure the muffins rise perfectly. While it’s heating up, spray 18 muffin cups (1 ½ tins) with nonstick cooking spray containing flour or grease and flour the muffin cups to prevent sticking.
- In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt. This step ensures that the dry ingredients are evenly distributed. Next, gently add the blueberries, tossing them until they are evenly coated with flour. This helps prevent them from sinking to the bottom during baking.
- In a separate medium bowl, whisk together sugar and eggs until they are well combined. Gradually whisk in the cooled butter and vegetable oil into the sugar and eggs mixture until you achieve a smooth consistency. Then, add the milk, sour cream, vanilla extract, lemon extract, and mix until everything is well incorporated.
- Using a rubber spatula, gently fold the egg mixture into the flour mixture. Be careful not to overmix; you want the mixture to be slightly lumpy. This is key to achieving tender muffins! Overmixing can lead to dense results.
- With an ice cream scooper or a large spoon, divide the batter evenly among the 18 prepared muffin cups. Fill each cup about three-quarters full, allowing room for the muffins to rise.
- Put the muffin trays in the preheated oven and bake for 17 to 19 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them toward the end of the baking time to prevent overbaking.
- Once baked, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and ensures they don’t become soggy.
- To prepare the Lemon Glaze, beat together the sifted powdered sugar, melted butter, and lemon juice until smooth. If you prefer a tangier glaze, add additional lemon juice, or for a sweeter taste, include more sugar. If you desire a thinner glaze, simply add milk one teaspoon at a time until you reach your desired consistency.
- Once the muffins have cooled, lightly glaze them with the prepared Lemon Glaze. This step adds a beautiful shine and a hint of sweetness that makes the muffins irresistible.
- Store leftover muffins in an airtight container at room temperature for up to 5 days. They’re great for breakfast or an afternoon snack!
Notes
Tip 1: Let Blueberry Muffins cool completely. You can proceed to glaze or freeze them without the glaze.
Tip 2: Freeze muffins in the muffin tin until solid, approximately 1 to 2 hours.
Tip 3: 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.
Tip 4: Freeze for up to 3 months.
Tip 5: Thaw on counter: This method is recommended 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 overdo it because of the glaze!
Tip 6: 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!
Tip 7: Bake from frozen: Unwrap muffins and place on baking sheet. Bake at 350 degrees F for 10 to 15 minutes. Same as above as far as the glaze goes, don’t bake for too long or the glaze will slide off.