I hope that everyone enjoyed their Labor Day weekend! Summer, (well the entire year, actually) has really flown by!
To celebrate the end of summer and its fresh and bright flavors, I decided to make some Blueberry-Lemon Muffins. As usual, I scoured the internet for inspirational recipes/beginnings before coming up with my own twist on things. These muffins are deliciously moist and full of blueberry flavor, with just enough of a hint of bright lemony tang to remind you of summer days spent soaking up some sun.
1 1/2 sticks unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
1 1/2 tsp. vanilla
1 cup low-fat sour cream
1/4 cup milk
Zest of 1 lemon
2 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 pint fresh blueberries, (came to just over 2 cups)
1 cup confectioner's sugar
3 tbsp. fresh lemon juice
Place paper liners in muffin/cupcake pans. Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy. With the mixer at low speed, add one egg at a time, followed by the vanilla, sour cream, milk and lemon zest.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
With the mixer at low speed, gradually add the dry ingredients to the wet, mixing until combined.
Scrape down sides of bowl, making sure that batter is well mixed, and gently fold in blueberries.
Scoop 1/4 cup of batter into each muffin cup. Bake at 350 degrees for 25-30 minutes, or until toothpick comes out clean.
To make glaze, whisk together 3 tbsp. lemon juice and 1 cup of confectioner's sugar in small bowl, until well combined.
Remove muffins from pan, and place on rack to cool. Once cool to touch, drizzle with glaze.