This dessert is great year-round. Delicious and simple to make. Lemon-inspired delicacies include my own lemonade, pound cake, and bundt cake.
– 2cupsall purpose flour – 2teaspoonsbaking powder – 1/2teaspoonsalt – 1/2cupunsalted butterat room temperature – 3/4cupgranulated sugar – 2large eggsat room temperature – 1/2teaspoonlemon extract – 1/2cupwhole milkat room temperature – 1/3cupsour creamat room temperature – lemon zest from 1 lemon – lemon juice from 1 lemon – 1cupfresh blueberriesor frozen – 1cupconfectioners sugar – 2-3tablespoonsfreshly squeezed lemon juice – 1tablespoonfreshly grated lemon zestoptional
Ingredients
Preheat oven to 350°F. Position an oven rack in the middle.Set aside a muffin tray with liners.Blueberry-Lemon Muffins:
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Mix the flour, baking powder, and salt together in a medium bowl using a whisk, and then set it aside.
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To make the mixture light and creamy, combine the butter and sugar in a big basin and beat them together with an electric mixer.
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To the mixture, add the eggs, sour cream, milk, lemon juice, and lemon zest. Continue beating until the ingredients are completely incorporated and creamy. Take a break and scrape the back of the dish as well as the sides. Warm the oven up to 350°F.
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When the flour mixture is added to the wet components, whisk it until it is completely incorporated. Take a break and scrape the back of the dish as well as the sides.
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The batter should be included with blueberries, either fresh or frozen, and then gently stirred together with a spatula.
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Using an ice cream scoop, transfer the batter to the muffin tin that has been prepared. The muffin tins ought to be little more than three quarters full.
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Bake muffins for 20–25 minutes until a toothpick inserted in the center comes out mostly clean with a few crumbs and no uncooked batter. Check on the muffins after 20 minutes and 15 minutes for mini muffins. Check every 3-5 minutes if it needs further baking.
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After baking, place the muffin tray on a wire cooling rack. Cool the muffins in the pan for 10 minutes. Remove from pan to cooling rack. Cool fully before icing.
Add sugar, lemon zest, and lemon juice one spoonful at a time to a medium bowl. Stir until smooth and lump-free. Mixture is too thin? Add confectioners sugar. Add 1 tablespoon of lemon juice if the mixture is too thick.
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Pour glaze over cooled muffins. Let it rest.Place muffins in an airtight container on the counter at room temperature for 2-3 days.
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