Blueberry Muffins

Blueberry Muffins

        A few years ago, during the summer, the kids and I took a field trip to pick blueberries.  It was an absolute blast with friends and we went home with a TON of blueberries.  Well, what do you do with a bazillion blueberries?  Madison and I immediately went to baking!  One of the amazing things we baked were blueberry muffins.  Do not, I repeat, DO NOT skip out on the lemon glaze!

 Blueberry Muffins

From Natasha’s Kitchen

2 eggs (room temp)

1 Cup sugar

1 Cup sour cream

½ Cup extra light olive oil

1 tsp vanilla extract

¼ tsp salt

2 Cups all-purpose flour

2 tsp baking powder

2 tsp lemon zest

2 Tablespoon lemon juice

1 ½ cups fresh blueberries (rinsed and dried)

 

Lemon Glaze (mix the below ingredients together)

1 Cup Powdered Sugar

1 ½ Tablespoon lemon juice

½ tsp lemon zest

1.     1. Preheat oven to 400 degrees

2.      2. Line muffin pan with cupcake liners

3.      3. In mixer, beat eggs and sugar

4.      4. Add in the sour cream, oil, vanilla and salt and turn mixer to low until just combined

5.      5. Keep mixer on low and add in the flour and baking powder until just combined.  Do not overmix!

6.      6. Finally add in the lemon zest and juice and again, mix until just combined.

7.      7. Fold in the blueberries using a spatula.

8.      8. Add batter to muffin cups and fill to the top.

9.      9. Bake for 20 – 22 minutes, until tops are golden, or until an inserted toothpick comes out clean.

1010. Cool on wire rack and when they are room temp, drizzle with the lemon glaze