Prepare the muffin pan lined with cupcake liner. In case you don't want to use a cupcake liner, then grease it well it some cooking spray or oil.
First cream melted butter and sugar until light, fluffy and creamy with a stand mixer or a handheld mixer. Add Lemon zest and whisk it well. When the batter smells lemony, add some Sour Cream, Plain vinegar, and Lemon juice. Mix well.
Add Flour, Baking Powder, and Baking Soda in the bowl containing wet ingredients. Mix them well using a rubber spatula. Use the cut and fold method to gather everything together.
Add Blueberries into your muffin batter. Fold it in with a rubber spatula.
Place them on the muffin tin. Top with some more blueberries and some crystal sugar (only if you want). Bake for 5 minutes.After 5 minutes, Lower the temperature by 100 degrees (330F) or (120C) and bake for another 5 minutes.
Lemon Glaze
Whisk lemon juice and icing sugar with a stand mixer or handheld mixer (start at low then go to high). Add a little sugar at a time. Until you get a white, lemony, ribbony texture.
Video
Notes
Drizzle the lemon glaze on your lemon blueberry muffins only when they have cooled down completely.
Nutrition
Nutrition Facts
Lemon Blueberry Muffins with Lemon Glaze
Amount Per Serving
Calories 170
* Percent Daily Values are based on a 2000 calorie diet.
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