Servings: 12 muffins Ingredients for Blueberry Muffins: 2 large eggs, room temperature 1 cup granulated sugar 1 cup sour cream 1/2 cup extra LIGHT olive oil, (not extra virgin), or vegetable oil 1 tsp vanilla extract 1/4 tsp sea salt 2 cups all-purpose flour , measured correctly 2 tsp baking powder 2 tsp lemon zest, from 1 large lemon 2 Tbsp lemon juice, from 1 large lemon 1 1/2 cups fresh blueberries, rinsed and dried
How To Make Blueberry Muffins Recipe: Line a 12-count muffin/cupcake tin with cupcake liners. Preheat oven to 400˚F. In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar with electric mixer on high speed 5 minutes. It should be thick and light in color.
Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and 1/4 tsp salt. Set the mixer to low speed and mix just until combined.
In a small bowl, add 2 cups flour and 2 tsp baking powder and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. DO NOT OVERMIX or muffins can become dense.
Add 2 tsp lemon zest 2 Tbsp lemon juice and whisk in just until combined. Use a spatula to fold in 1 1/2 cups blueberries, folding just until combined. Divide batter into muffin tin filling liners to the top or until all of the batter is used up.
Bake at 400˚F for 20-25 minutes or until tops are golden and a toothpick inserted into the center come out clean without wet dough. Remove muffins from tin and cool on a wire rack until room temperature then drizzle with lemon glaze.