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Fresh Berry Lemon Muffins (with lemon glaze)

My favorite flavorful, soft, fluffy berry muffins drizzled with a zesty lemon glaze.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp fresh lemon zest from 2 lemons
  • 1 cup sour cream or Greek yogurt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3 Tbsp fresh lemon juice or juice from 1 lemon
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh Juneberries/Saskatoons rinsed and patted dry

Glaze:

  • 1 cup powdered sugar
  • 1 1/2-2 Tbsp fresh lemon juice add as much as you like to get desired consistency
  • 1-2 tsp lemon zest optional

Instructions

  • Preheat oven to 400 degrees F and line muffin tins with 14-15 paper cups (I always grease the liners) Adjust oven racks to the center.
  • In a medium bowl, whisk together dry ingredients and lemon zest. Fold in 1 1/2 cups fresh berries.
  • In a smaller bowl, combine sour cream, vegetable oil, eggs, lemon juice, and vanilla.
  • Add the wet mixture to dry ingredients and fold until well combined, but don't overmix.
  • Fill muffin liners all the way full, and some can be slightly domed.
  • Bake in preheated oven for 17-20 min until lightly golden brown and a toothpick inserted comes out with a few moist crumbs. Cool 3 min in pan before removing.
  • For glaze, whisk together powdered sugar, lemon juice, and zest until smooth and silky. Drizzle this loveliness on your muffins and enjoy!