Description
These zesty lemon blueberry muffins offer the ultimate fusion of bright citrus notes and juicy berries encased in a tender, golden crumb. By rubbing fresh lemon zest into granulated sugar, we unlock vibrant oils that infuse every bite with flavor. Perfectly moist thanks to a touch of sour cream, these muffins are an ideal, bakery-quality treat for busy mornings or weekend brunches, ensuring consistent results every time you bake.
Ingredients
1 cup granulated sugar
2 large lemons (zested and juiced)
1 cup full-fat sour cream
1/2 cup salted butter, melted and cooled
2 large eggs, room temperature
1/8 tsp yellow gel food coloring (optional)
2 cups self-rising flour
1/4 tsp kosher salt
1 cup fresh blueberries, divided
2 tbsp turbinado sugar
1 cup powdered sugar
Instructions
Preheat your oven to 375°F and line a 12-cup muffin tin with large paper liners.
In a large mixing bowl, combine the granulated sugar and lemon zest.
Rub the zest into the sugar with your fingertips until fragrant and damp.
Whisk in the sour cream, melted butter, eggs, and yellow food coloring until the mixture is smooth.
Fold in the self-rising flour and kosher salt until just combined.
Fold in 2/3 cup of the blueberries gently to avoid bleeding.
Divide the batter among the 12 muffin cups.
Top the muffins with the remaining blueberries and a sprinkle of turbinado sugar.
Bake for 20 minutes or until a toothpick comes out clean.
Cool slightly before drizzling with a simple glaze made from powdered sugar and lemon juice.
Notes
Ensure the sour cream and eggs are at room temperature for the best emulsion.
To avoid overmixing, stop folding as soon as the flour disappears into the batter.
Store in an airtight container at room temperature for up to 3 days.
You can substitute frozen blueberries, but toss them in a teaspoon of flour first to prevent them from sinking.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg