Lemon Blueberry Muffins
These Lemon Blueberry Muffins are ready for a grab and go breakfast!
Equipment
Ingredients
Lemon Icing
- ½ Cup Powdered Sugar
- ½ Lemon Squeezed
Coffee Cake Muffins
- 3½ Cups Organic Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Sea Salt
- 1 Cup Butter
- 1½ Cups Organic Sugar
- 4 Whole Eggs
- ½ Cup Sour Cream
- 2 Tsp Vanilla Extract
- ¼ Cup Milk
- 2½ Whole Lemons
Instructions
Lemon Icing
- Add powdered sugar to bowl.
- Gently squeeze lemon and stir. Do this until you get desired thickness. If you want it thick use less lemon. If you want it runny use more.
Muffins
- Mix flour, soda, powder, and salt together. Set aside.
- Cream together butter and sugars.
- Add sour cream, vanilla and eggs.
- Mix in dry ingredients until completely immersed.
- Bake at 350℉ for 30 minutes. (I usually start checking them at 25 minutes to make sure they do not overcook.)
Nutrition
Serving: 1gCalories: 408kcalCarbohydrates: 57gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 484mgPotassium: 63mgFiber: 1gSugar: 31gVitamin A: 543IUVitamin C: 0.2mgCalcium: 66mgIron: 0.4mg
Tried this recipe?Let us know how it was!