Can I use frozen blueberries instead of fresh?

Yes. Do not thaw the frozen blueberries before folding into the batter. Toss the still-frozen berries in 2 teaspoons of flour before adding to prevent the juice from bleeding through the batter. Frozen berries may require 2 to 3 additional minutes of baking time compared to fresh. Fresh blueberries are preferred for the most vibrant flavor and the least batter discoloration.

Why do I alternate adding the sour cream and flour?

Alternating the wet and dry ingredients in additions prevents the batter from being overworked after the flour is incorporated. Adding all the flour at once requires more mixing to incorporate it completely which develops more gluten and produces tougher and denser muffins. The alternating method allows each addition to be incorporated with minimal mixing for the most tender and light finished crumb.

Why is the baking temperature 375°F rather than the standard 350°F?

The higher baking temperature of 375°F produces the most dramatically risen and beautifully golden domed muffin tops that make these muffins look completely extraordinary and bakery-worthy. At 350°F the rise is less dramatic and the tops achieve less color before the interior is done baking.

Lemon Blueberry Muffins Easy Fluffy Golden Top Classic Recipe

Name: Lemon Blueberry Muffins The Most Fluffy and Golden Top Classic Muffin You Will Bake
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Salt; 1/2 cup Unsalted Butter softened to room temperature; 3/4 cup Granulated Sugar; 2 to 3 tbsp Fresh Lemon Zest about 1 lemon; 2 large Eggs room temperature; 1 1/2 tsp Pure Vanilla Extract; 2 to 3 tbsp Fresh Lemon Juice about 1 lemon; 2/3 cup Full-Fat Sour Cream room temperature; 1 1/2 cups Fresh or Frozen Blueberries; 2 tsp All-Purpose Flour for tossing frozen berries only; 1 tbsp Fresh Lemon Juice for glaze; 1 to 1 1/2 cups Icing Sugar for glaze

Description

The most fluffy and golden Lemon Blueberry Muffins made by creaming softened butter granulated sugar and fresh lemon zest until fluffy then adding eggs vanilla lemon juice and alternating sour cream and flour until just combined before gently folding in fresh or frozen blueberries baked at 375°F for 17 to 20 minutes until deeply golden and domed then drizzled with a fresh lemon juice icing sugar glaze. A completely perfect and bakery-worthy lemon blueberry muffin recipe.

Ingredients

Scale

2 cups All-Purpose Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/2 cup Unsalted Butter softened to room temperature

3/4 cup Granulated Sugar

2 to 3 tbsp Fresh Lemon Zest about 1 lemon

2 large Eggs room temperature

1 1/2 tsp Pure Vanilla Extract

2 to 3 tbsp Fresh Lemon Juice about 1 lemon

2/3 cup Full-Fat Sour Cream room temperature

1 1/2 cups Fresh or Frozen Blueberries

2 tsp All-Purpose Flour for tossing frozen berries only

1 tbsp Fresh Lemon Juice for glaze

1 to 1 1/2 cups Icing Sugar for glaze

Instructions

1. Preheat oven to 375°F. Line 12-cavity muffin pan with paper liners.

2. Whisk flour, baking powder, baking soda, and salt in large bowl. Set aside.

3. Beat room temperature butter, sugar, and lemon zest 2 to 3 minutes until pale and fluffy.

4. Add eggs one at a time beating well after each.

5. Stir in vanilla and fresh lemon juice.

6. On low beat in half the sour cream. Mix in half the flour. Beat in remaining sour cream.

7. Turn mixer off. Fold in remaining flour with rubber spatula until just combined. Do not overmix.

8. If using frozen berries toss in 2 tsp flour. Do not thaw.

9. Gently fold blueberries into batter.

10. Fill each muffin cup to the very top with batter.

11. Bake 17 to 20 minutes until tops are deep golden and toothpick comes out clean.

12. Cool in pan 10 minutes. Transfer to wire rack. Cool completely.

13. Whisk lemon juice and icing sugar until smooth. Drizzle over cooled muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Muffins, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 212
Sugar: 16g
Sodium: 115mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 52mg

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