2tbsp. fresh-squeezed lemon juice, about 1 large lemon
½cupfull-fat sour cream
1cupblueberries*, rinsed and dried well
1tbsp.flour, for tossing the blueberries
2tsp.fresh-squeezed lemon juice
½tbsp.whole milk or cream
Preheat your oven to 350°F and line a 12-count muffin pan with muffin liners (or lightly spray inside the molds with non-stick spray).
In a medium bowl, whisk the flour, baking powder, and salt, and set aside.
In a large bowl, whisk the sugar, vegetable oil, room temperature eggs, fresh-squeezed lemon juice, whole milk, and sour cream. Don't worry if it looks lumpy at this point.
Add the dry ingredient and mix until combined with no pockets of flour.
In a small bowl, toss the rinsed and dried blueberries with 1 tbsp. of flour to coat. Shake off the excess flour and fold the blueberries into the batter.
Scoop the batter into the liners, filling each about ¾ of the way up. Bake in the preheated oven for 20-22 minutes. A toothpick inserted into the center should come out clean.
In a small bowl, whisk the fresh lemon juice, powdered sugar, and milk (or cream) until smooth. Spread or drizzle the glaze over the cooled muffins.
*Fresh blueberries are best because they don't bleed their color, if using frozen be sure to rinse and dry them well before tossing with the flour.The muffins will stay fresh kept in an airtight container at room temperature for up to 1 week.You can freeze the muffins for up to 3 months. For the best results, freeze them without the glaze and then thaw overnight in the fridge or heat them in the oven until warm before adding the glaze. To freeze the muffin batter: Line your muffin pan with liners and scoop the batter into the liners. Set the pan upright in the freezer until the batter is solid, then add the batter-filled liners to a large plastic bag. Keep in the freezer for up to 3 months. When ready to bake, add the frozen batter-filled liners to your muffin pan and bake in a 350°F oven for 22-24 minutes, or until a toothpick inserted in the center comes out clean.