Blueberry Muffins with Lemon Glaze

Main Ingredient
Recipe Seasonality
  • 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 teaspoon vanilla extract 
  • 1/4 teaspoon sea salt 
  • 2 cups all-purpose flour, leveled off 
  • 2 teaspoons baking powder 
  • 2 teaspoon lemon zest, from 1 large lemon 
  • 2 tablespoon lemon juice, from 1 large lemon 
  • 1-1/2 cups fresh blueberries, rinsed and dried 

Lemon Glaze Recipe: 

  • 1 cup confectioner’s sugar 
  • 1-1/2 tablespoon fresh lemon juice 
  • 1/2 teaspoon lemon zest 


Line a 12-count muffin tin with cupcake liners. Preheat oven to 400˚F. In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar. It should be thick and light in color. 

Add sour cream, oil, vanilla, and salt and mix just until combined.  

In a small bowl, add flour and baking powder; whisk to combine. Using a handheld whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition, just until incorporated. DO NOT OVERMIX or muffins can become dense. 

Add lemon zest and lemon juice; whisk in just until combined. Use a spatula to fold in blueberries, just until combined. 

Divide batter into muffin tin filling liners to the top or until all of the batter is used. Bake at 400˚F for 20-25 minutes or until tops are golden and a toothpick inserted into the center comes out clean. Remove muffins from tin and cool on a wire rack until room temperature then drizzle with lemon glaze. 

Lemon Glaze Recipe: 

In a small bowl, combine 1 cup powdered sugar, 1/2 teaspoon lemon zest, and 1-1/2 to 2 tablespoons lemon juice, adding lemon juice until the 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 powdered sugar. 

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