Lemon blueberry muffins recipe
You can decide if you want the frosting on them or not, which ever you prefer. Or just eat them with butter and skip the added sugar.
Whether you pick the blueberries yourself or buy them at the store, this is gonna be great recipe to make for your family and friends.
Be sure to freeze up the blueberries, or your blueberries will turn your muffins purple. If you don’t mind, then use fresh.
What is your favorite way to eat blueberries?
- 2 cups flour
- 1 tablespoon baking powder
- 1 large egg
- 1 cup sugar
- 1/2 cup freshly squeezed lemon juice (about 2 lemon's worth)
- 1 stick melted butter (and cool)
- 1 cup sour cream
- 2 cups blueberries (we froze ours to keep them from turning the muffins purple)
- 1 cup powder sugar
- 1 tablespoon lemon juice
- Preheat the oven to 350 degrees
- Spray the muffin tin or use cupcake papers (much easier clean up to use cupcake papers).
- In a small bowl, add the flour, baking powder and salt and blueberries and mix and set aside.
- In a large bowl, add the egg and whisk until the egg yolks turn a lighter yellow..
- Add the sugar into the egg and mix.
- Add the lemon juice.
- Add the melted butter (be sure it is cooled and not hot) and mix into the egg and sugar.
- Add 1/2 the sour cream and mix and then add the remainder and mix.
- Pour the dry ingredients into the wet gradually and stir until incorporated.
- Fill the muffin tins to the top of the liners or top of the muffin tin.
- Bake for 30 minutes or until golden brown and the toothpick comes out clean.
- Let Cool.
- In a bowl mix the powder sugar and lemon juice together (add a little milk if not completely incorporated together.
- Take about a spoon full of the frosting and drizzle over each muffin.