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 fight 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!
The most delicious blueberry muffins ever, kissed with lemon and lavender and topped with a fresh blueberry glaze
- 2 ½ cup flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 4 oz butter unsalted, melted
- ¾ cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup blueberries fresh
- Zest from 1 lemon
- 1 cup buttermilk
- 1/4 cup sour cream
- 1/2 tsp lavender
- 1 cup Confectioners sugar
- 3 tbsp blueberry juice fresh
- 1 tsp lemon juice fresh
- Preheat to 375 degrees F.
- Combine flour, baking powder and salt. Whisk together.
- In another bowl, add melted butter, sugar and eggs. Whisk thoroughly. Mix in vanilla extract until the sugar dissolves.
Stir in lemon zest, lavender, sour cream and buttermilk.
- Add dry mixture to the wet. Whisk until combined
Toss blueberries in a tbsp of flour. Fold blueberries into mixture.
- 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.
- Strain about 4 tsp blueberry juice.
- In a medium bowl, combine confectioners sugar, blueberry and lemon juice. Mix together.
- Add in the 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. Add the juice in slowly to get the right consistency.
- Transfer glaze to a piping bag. Snip off the tip.
- Rake across the muffins to create a linear nice pattern.