Recipe comes straight from Natasha’s Kitchen with a few tweaks of my own. I love this! Not too sweet, moist and fluffy!
INGREDIENTS (Yields 12)
- 2 eggs, room temp
- 3/4 cup sugar – 1tbsp. (*)
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups flour (*)
- 2 tsp baking powder
- Zest from 1 large lemon
- 4-5 tbsp lemon juice ( I got this from 1 large lemon).
- 1.5 cups of fresh blueberries (roughly 8-9oz), washed and thoroughly patted dry (*)
- 2/3 cup powder sugar.
- Sift the flour and baking powder in a small bowl, mix well. Set the oven at 400F. Line muffin tin with liners.
- Put the eggs and granulated sugar in a large bowl, use an electric mixer to beat on high for 4-5 minutes. Mixture should be pale in color and thick.
- Add the sour cream, oil, salt, vanilla extract. Mix on low until combined.
- Add the dry mix into the batter, 1/3 at a time, and use a whisk to stir just until combined. DO NOT OVER MIX.
- Add lemon zest and 2 tbsp lemon juice, whisk to combine.
- Use a spatula to fold the blueberries in.
- Divide the batter among the muffin cups, this should be just enough for 12. Bake at 400 F for 25-27 minutes – start checking at 22 mins – until the top is golden and a toothpick inserted in comes out dry of wet batter.
- Remove from tin and cool on a wire rack until they reach room temp, then drizzle with lemon glaze.
- Lemon glaze: in a small bowl mix together 2/3 cup of powder sugar and 1 -1.5 tbsp lemon juice until desired consistency is achieved. Thickening with powder sugar or thinning with lemon juice/ water. You don’t want it too thin or it wouldn’t set into glaze. This is enough for a thin layer of glaze, so if you like a thick layer you’ll need to increase the amount.
- Flour: crucial that you measure it correctly. Use a small spoon to scoop flour into the measuring cup before leveling with the back of a knife.
- Sugar: If you really don’t like sweet stuff, use 1/2 cup.
- Blueberries: I used a mixture of 2/3 fresh and 1/3 frozen blueberries. If frozen, make sure you thaw them completely and gently pat them dry. Frozen blueberries tend to “bleed” more.