thepioneerwoman4.0
Lemon Blueberry Muffins
Bake a batch of lemon blueberry muffins for an easy morning treat. The muffins are topped with lemon glaze and are ready in just 45 minutes!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
For the muffins: Preheat the oven to 375°F. Line a 12-cup muffin tin with large paper liners. Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors. Whisk in the sour cream, butter, eggs, and food coloring until smooth. Fold in the flour and salt until just combined. Fold in 2/3 cup of the blueberries.
large eggs2
2
Divide the batter evenly among the liners. Top with the remaining 1/3 cup blueberries and sprinkle with the turbinado sugar. Bake until golden, cooked through, and a toothpick inserted in the center comes out with only a few crumbs, 18 to ⏱️ 20 minutes. Remove to a wire rack and let cool completely.
3
For the glaze: Combine the powdered sugar and 2 tablespoons of lemon juice in a medium bowl until smooth. Drizzle the muffins with the glaze.
Nutrition Facts
calories
3772 Calories
fat Content
150 g
fiber Content
15 g
sugar Content
370 g
sodium Content
3928 mg
protein Content
47 g
trans Fat Content
6 g
cholesterol Content
752 mg
carbohydrate Content
564 g
saturated Fat Content
85 g
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