Written by Sharvan Kumar
Ingredients muffins Two cups overall all-purpose flour One half cup granulated sugar 2 tsp baking powder One half a teaspoon baking soda 1/4 teaspoon salt; lemon zest Two limes
1/2 cup melted unsalted butter cooled Two huge room temperature eggs Sour cream room temperature, half cup Half cup room temperature whole milk One teaspoon of pure vanilla extract One half cup fresh blueberries, rinsed and patted dry.
Glaze from lemon One cup, powdered sugar One to two teaspoons lemon juice should fit your desired thickness. One teaspoon lemon zest, essence One lime
Instructions Turn the oven's temperature to 375°F. Greasiness the cups with non-stick cooking spray or line a normal muffin tray with paper liners.
Combine in a big mixing basin the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. Stirring well helps to mix.
Whisk the melted butter, eggs, sour cream, milk, and vanilla extract in still another bowl.
Drizzle the wet components into the dry ones, stirring until just mixed. Watch not to overmix; a few lumps are good.
Start gently folding the fresh blueberries. To keep the blueberries from sinking to the bottom of the muffins, toss them in a little flour before including them to the mixture.
The muffins should be golden brown and a toothpick put into the center comes out clean after 20 to 22 minutes in the preheated oven.
Let the muffins cool in the muffin tray for a few minutes once they are done baking; then, move them to a wire rack to cool totally.
Make the lemon glaze once the muffins have cooled totally. Whisk in a small bowl the powdered sugar, fresh lemon juice, lemon extract, and lemon zest until you have a smooth, pourable consistency.
From East West Hunt