Blueberry Muffins (With Lemon Glaze) #shorts

By Natasha's Kitchen · 35 min

Ingredients

Instructions

1. Line a 12-cup muffin tin with cupcake liners and preheat the oven to 400°F.
2. In a large bowl, beat the eggs and granulated sugar on high speed for 5 minutes, until thick and light in color.
3. Add the sour cream, oil, vanilla and salt, then mix on low speed just until combined.
4. Whisk the flour and baking powder together in a small bowl. Add this to the batter in thirds, stirring just until each addition is incorporated. Do not overmix, or the muffins will be dense.
5. Stir in the lemon zest and lemon juice until combined, then gently fold in the blueberries.
6. Divide the batter among the liners, filling them to the top. Bake at 400°F for 20 to 25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean without wet dough.
7. Cool the muffins on a wire rack until room temperature.
8. For the glaze, mix the powdered sugar, lemon zest and lemon juice until smooth, adding more lemon juice to thin or more powdered sugar to thicken. Drizzle over the cooled muffins.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

EggLemonSour creamBlueberry