Blueberry muffins with lemon glaze

Recipe comes straight from Natasha’s Kitchen with a few tweaks of my own. I love this! Not too sweet, moist and fluffy!


  • 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.


  1. Sift the flour and baking powder in a small bowl, mix well. Set the oven at 400F. Line muffin tin with liners.
  2. 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.
  3. Add the sour cream, oil, salt, vanilla extract. Mix on low until combined.
  4. 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.
  5. Add lemon zest and 2 tbsp lemon juice, whisk to combine.
  6. Use a spatula to fold the blueberries in.
  7. 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.
  8. Remove from tin and cool on a wire rack until they reach room temp, then drizzle with lemon glaze.
  9. 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.


  1. 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.
  2. Sugar: If you really don’t like sweet stuff, use 1/2 cup.
  3. 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.

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