Lemon Glazed Blueberry Muffins

Lemon Glazed Blueberry Muffins

This past Mother’s Day we celebrated with a special brunch at CUPS Culinary. The goal was to get my Mother more in touch with her inner Betty Crocker, with this hands-on class where everyone was responsible for making a dish to contribute to the brunch. Luckily for her, the brunch turnout was overbooked and the food stations were a little crowded. Therefore, we {as in--my sister & I} were left with a quite simple egg dish to prepare. So rather than slaving away in the kitchen that morning baking these muffins, my mother spent her time snapping photos instead—something she’d rather be doing anyway! :) Mission not quite accomplished, but we had fun anyway. Still love these muffins the second time around & plan to use the base of this recipe again for other muffins too. Give 'em a try! 

XOXO....little j Y

Mother, Belle & Myself {not a fan of my "low pony" look!!}

Lemon Glazed Blueberry Muffins

Adapted from: Michelle Ciccarelli, Owner of Cups Bakery

*Makes about 22 muffins

1 ½ sticks unsalted butter, at room temp

1 ½ cups sugar

3 eggs, at room temp

1 ½ tsp vanilla

1 cup sour cream

¼ cup heavy cream (*milk used in original recipe)

2 ½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 cups fresh blueberries, rinsed & picked through for stems

zest of one lemon (*meyer lemons used in original recipe)

Preheat oven to 350 degrees F. Place paper liners in muffin pan.

Cream butter and sugar in mixer for 5 minutes, or until light and fluffy. Add eggs, one at a time, with the mixer on low. Add vanilla, sour cream, and heavy cream and mix until blended.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the wet ingredients and mix until just combined. Fold in the blueberries and lemon zest.

Scoop batter into prepared muffin pans, filling to the top. Bake for 25-30 minutes, or until muffins are lightly browned. Let cool.

Lemon Glaze

½ cup freshly squeezed lemon juice

2 cups powdered sugar, sifted

fine zest of one lemon

1 Tbsp unsalted butter, at room temp

Combine all ingredients in a microwave-safe bowl and heat on high for 30 seconds.  Whisk & continue to heat at 30-second intervals if needed. Pour atop muffins before serving.