Blueberry Lemon Muffins

Easy, flavorful, and delicious – it's the perfect muffin. I love the flavor combination of blueberries and lemon, you get the sweetness of the blueberries with a tangy kick from the lemon. This recipe gets you that fluffy and moist consistency on the inside and the perfect glazed look on the outside. Top it off with my signature blueberry-mascarpone glaze (recipe included below) and you are all set.

Bon Appetit!

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Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast, Dessert, Snack

Cuisine American, Mediterranean

Servings 12 muffins

Calories 238 kcal

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1/4 tsp salt
2 tsp baking powder
2 eggs (room temperature)
1 tbsp lemon zest
1 tsp vanilla extract
1/2 cup olive oil
1 cup sour cream (full fat)
2 tbsp lemon juice
1 cup blueberries

Blueberry-Mascarpone Glaze

2 cups blueberries (fresh or frozen)
3 tbsp sugar
1 tbsp lemon juice
1 tbsp corn starch
8 ounces mascarpone
1 cup powdered sugar
1/2 tsp vanilla extract

Instructions

Preheat the oven to 375 degrees. Line the muffin pan with the muffin paper cup liners and set aside.
In a large bowl, whisk the eggs, sugar, vanilla, lemon juice, and lemon zest until creamy and thick. Add the olive oil and sour cream and whisk until combined.
In a separate medium-sized bowl, mix the sifted flour with the baking powder and salt.
Add the flour mixture to the egg mixture and mix until just combined without over-mixing.
Gently fold in the blueberries using a spatula.
Spoon the batter into the muffin cup liners by filling each one up to 2/3. Bake for 25 to 30 minutes.
Remove from oven and allow to cool.
Enjoy the muffins on their own or add the blueberry-mascarpone glaze on top (highly recommended).

Blueberry-Mascarpone Glaze

In a medium pan over medium heat, combine the blueberries, sugar, corn starch and lemon juice. Stir frequently until the sauce starts to boil. Then lower the heat and let the sauce simmer for about 5 minutes until it thickens.
Remove the pan from the heat and let the sauce cool completely.
While waiting for the sauce to cool, mix the mascarpone with the powdered sugar and vanilla extract until smooth. Once cool, fold in the blueberry sauce to the mascarpone mixture and combine. Cover and refrigerate the frosting until ready to use.