Blueberry Muffins

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Lavender can be a bit tricky. If you add too much it’s overpowering not enough and no one can taste it. I think half a teaspoon was just the right amount. I warmed the milk and mixed in the dried lavender letting it steep for a few minutes while I prepped the rest of the ingredients, then just add the milk in with the butter, sour cream etc and the next thing you know, you’ll have beautiful muffins with a delicate lavender undertone.

How to Make Blueberry Muffins

1. 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. 
2. Whisk the wet and dry mixtures together until just combined.
3. Toss blueberries in the tbsp of reserved dry mixture. Fold the blueberries the batter.  
4. 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. 
5. 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. 
6. Transfer glaze to a piping bag. Snip off the tip. Rake across the muffins to create a linear pattern.

Frequently Asked Questions

How do you make a glaze?

When you mix the glaze up just add the confectioners’ sugar into a large bowl and drizzle in the blueberry reduction a tablespoon at a time while you whisk until you have a consistency you’re happy with. It should just fall off the whisk in nice little rope, and be visible in the bowl for a few seconds before melting back with the rest of the glaze.

How do you stop blueberries sinking in muffins?

Toss your blueberries in a tablespoon or so of flour or the dry mixture and fold them into the batter at the VERY last moment before transferring to your tin to help prevent them from sinking during baking.

Can you use fresh blueberries in muffins?

Fresh blueberries pop with fresh juicy flavor; they are a wonderful addition to your favorite muffin recipe. Just make sure not to add too many as they can prevent the cupcakes from baking though. Frozen blueberries will not work as well as fresh ones because their skin becomes compromised in the freezing process. This makes them ooze into the batter during baking.

Can I use dried blueberries in muffins? 

Dried blueberries are an easy addition to muffins but be warned, they are not juicy little flavor bombs like the fresh ones are! Dried blueberries will add both color and some berry flavor to your muffins though.

Are blueberry muffins vegan?

Blueberry muffins can be vegan but are generally not. You can sub in ground dried flax seed rehydrated with water for the eggs and coconut oil and yogurt for the dairy if desired.

If you love muffins, then try these out:

Raspberry Muffins

Zucchini Muffins

Pro Tips for Making this Blueberry muffin Recipe

• 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 super tender and cakey. If you want to actually make them cupcakes try crowning them with some of my Italian buttercream, just flavor it with some strained blueberry reduction for an amazing treat!
• 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!

Print

5 from 5 votes

Blueberry Muffins

The most delicious blueberry muffins ever, kissed with lemon and lavender and topped with a fresh blueberry glaze 

Course Breakfast, Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 28 minutes

Total Time 48 minutes

Servings 12

Calories 250kcal

Author John Kanell

Ingredients

INGREDIENTS

For the Muffins:

• 2 ½ cup all-purpose flour 300g
• 1 tsp kosher salt
• 1 ½ tsp baking powder
• 4 oz butter 113g, unsalted, melted
• 1 cup whole milk 240ml
• ¾ cup granulated sugar 170g
• 1/4 cup sour cream 60ml, optional
• 1 tsp vanilla extract
• Zest from 1 lemon
• 2 eggs room temperature
• 1/4 cup lemon juice 60ml
• 1 cup blueberries fresh
• 1/2 tsp culinary lavender optional

For the Reduction:

• 1 cup blueberries 150g
• 1 tbsp water
• 1 tbsp granulated sugar
• 1 tbsp lemon juice

For the Glaze:

• 1 cup Confectioner's sugar

Instructions

INSTRUCTIONS

For the Muffins:

• 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.

For the Reduction:

• 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. 

For the Glaze:

• 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.

Video

Notes

• 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 super tender and cakey. If you want to actually make them cupcakes try crowning them with some of my Italian buttercream, just flavor it with some strained blueberry reduction for an amazing treat!
• 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).

Nutrition

Serving: 2oz | Calories: 250kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 110mg | Potassium: 61mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 3.3mg | Calcium: 60mg | Iron: 1.1mg