Lemon Blueberry Muffins
These Lemon Blueberry Muffins are ready for a grab and go breakfast!
Equipment
Ingredients
Lemon Blueberry Muffins
- 3½ Cups Organic Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Sea Salt
- ½ Cup Butter
- ½ Cup Avocado Oil
- 1½ Cups Organic Sugar
- 4 Whole Eggs
- 1 Egg Yolk
- ½ Cup Sour Cream
- 2 Tsp Vanilla Extract
- ¼ Cup Milk
- 2½ Whole Lemons
- 1 Cup Blueberries Coat in flour
- 2 Tbsp Lemon Zest
Crumb Topping
- ½ cup flour
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup melted butter
- pinch salt
Lemon Icing
- ½ Cup Powdered Sugar
- ½ Lemon Squeezed
- Lemon Zest
Instructions
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.
- Combine all crumb ingredients.
- Fill jumbo muffins ¾ of the way full and add a generous amount of crumb topping on top.
- Bake at 425℉ for 5-7 minutes. Then reduce to 350℉ and cook for 20-25 more, make sure you continue checking on them.
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.
- Once cooled, drizzle the icing over the top of the muffins.
Nutrition
Serving: 1gCalories: 517kcalCarbohydrates: 72gProtein: 5gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 54mgSodium: 456mgPotassium: 82mgFiber: 1gSugar: 41gVitamin A: 454IUVitamin C: 3mgCalcium: 80mgIron: 1mg
Tried this recipe?Let us know how it was!