These delicious blueberry muffins have a healthy hint of lemon and a touch of lavender. So good that I skipped breakfast today and have eaten three in a row… Sour cream packs so much moisture, I know many bakers will add it to every cake recipe because it just works!. These muffins are right on the cusp of cupcakes, they’re so tender and cakey; I wouldn’t want it any other way! Lemon zest and juice add both a zingy kick of flavor and the acid reacts with the leavening agents and milk to do some magical things. I ALMOST skipped the blueberry glaze as the muffins were so pretty on their own and they tasted great plain. I’m so glad I didn’t, the blueberries infuse glaze with the most beautiful color and flavor it really is worth the extra few minutes to whip it up (and calories). I modified my super-refreshing Blueberry Lemon Cake to make this recipe, definitely check it out if you’re a cake lover!
How to Make Blueberry Muffins
Check out the video above for a full how-to on these delicious muffins!!
The most delicious blueberry muffins ever, kissed with lemon and lavender and topped with a fresh blueberry glaze
- 2 ½ cup all purpose flour 300g
- 1 tsp kosher salt
- 1 ½ tsp baking powder
- 4 oz butter 113g, unsalted, melted
- 1 cup milk 240ml
- ¾ cup white sugar 170g
- 1/4 cup sour cream 60ml, optional
- 1 tsp vanilla extract
- Zest from 1 lemon
- 2 eggs
- 1/4 cup lemon juice 60ml
- 1 cup blueberries fresh
- 1/2 tsp lavender optional
- 1 cup blueberries 150g
- 1 tbsp water
- 1 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 cup Confectioner's sugar
- Preheat to 375 degrees F.
Combine flour, baking powder and salt. Whisk together. Reserve about 1 tbsp to coat the blueberries in a later step.
In another bowl, add melted butter, milk, sugar, vanilla and lemon zest. Whisk thoroughly.
Add the eggs, lemon juice and sour cream if using. Add lavender.
Whisk the wet and dry mixtures together until just combined.
Toss blueberries in the tbsp of reserved dry mixture. Fold the blueberries the batter.
- Using an ice cream scooper, add batter to a buttered muffin tin.
Bake for about 15-20 minutes.
- Let the muffins cool on a rack.
In a small saucepan over medium heat, add 1 cup blueberries, water, sugar and lemon juice. Simmer for a few minutes. Muddle with the back of a spoon or a muddler. Let the mixture cook into a liquid consistency.
Strain about 4 tsp of the reduction.
In a medium bowl, combine confectioners sugar, blueberry juice and lemon juice. Mix together.
Keep adding juice until you reach a desired consistency. It will turn into a clump at first! Don’t be tempted to add a lot of liquid in right away.
- Transfer glaze to a piping bag. Snip off the tip.
Rake across the muffins to create a linear pattern.
I didn't use sour cream in the YouTube video, but it will make these muffins super moist!