Ingredients
Scale
- 2 cups all-purpose flour (plus 1 tablespoon for tossing berries)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1/2 cup whole milk, room temperature
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon lemon zest
- For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1/2 teaspoon lemon zest
Instructions
- Preheat your oven to 425°F (218°C). This high initial heat is the secret to a tall bakery-style dome. Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. In a small bowl, toss your blueberries with one tablespoon of flour to prevent them from sinking to the bottom of the muffins during baking.
- In a large mixing bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, and salt. Ensure there are no large clumps of flour. Create a well in the center of the mixture to make adding the wet ingredients easier later on.
- In a medium bowl, whisk the melted butter, egg, milk, sour cream, vanilla extract, and lemon zest until smooth. The sour cream is essential here because it adds moisture and fat, ensuring the muffins stay tender for days.
- Pour the wet ingredients into the well of the dry ingredients. Use a spatula to gently fold the mixture together. Stop as soon as you see no more streaks of dry flour. Gently fold in the floured blueberries. Be careful not to overmix, as this leads to tough, rubbery muffins.
- Divide the batter evenly among the 12 muffin cups, filling them almost to the very top. Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 15-18 minutes. A toothpick inserted into the center should come out clean.
- While the muffins cool in the pan for 5 minutes, whisk the powdered sugar, lemon juice, and extra zest in a small bowl until smooth. Transfer the muffins to a wire rack. Drizzle the lemon glaze over the warm muffins so it sets into a beautiful, crackly finish. Serve warm or at room temperature.
- Cook Time: 40 minutes