Blueberry Muffins with Lemon Glaze

Yield: 12 muffins

Prep Time: 20

Cook Time: 25-35

Total Time: 50

Muffins
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup granulated sugar
4 tablespoons unsalted butter, melted
1¼ cups sour cream
1½ cups blueberries (fresh or frozen)

Lemon Glaze
1 cup confectioner's sugar
1-2 tablespoons lemon juice

Directions:Muffins

Preheat the oven to 350 degrees. Place paper liners in a 12-cup muffin tin.

Combine flour, baking powder and salt in a medium bowl. Whisk the egg in a separate medium bowl, until well-blended. Add the sugar and whisk until well-combined. Add melted butter while whisking. Add sour cream, continue whisking (mixture will be thick) until combined and smooth.

Add the berries to the dry ingredients and toss to combine. Fold sour cream mixture into dry ingredients and berries. Batter will be thick. Fold until just combined (some balls of undissolved flour are fine.)

Using a spoon or ice cream scoop, fill muffin liners with mixture, dividing the mixture evenly.

Bake 25-35 minutes, until muffins are starting to turn golden brown and a toothpick inserted in the middle comes out clean. Remove and place onto a cooling rack immediately.

Lemon Glaze

Place confectioners' sugar in a small bowl or measuring cup; stir in lemon juice. Your lemon glaze should be thick but pourable. Add more sugar or lemon juice to achieve the desired consistency, then drizzle the glaze over muffins. A little goes a long way!