Fresh Juneberry Muffins with Lemon Glaze (my go-to muffin recipe)
So.......
Today's the day I'm finally sharing my favorite muffin recipe with you all.
It's great to have go-to recipes, isn't it? It's quite the satisfactory feeling knowing that you're well equipped with your best recipes for things like brownies, cookies, salads, and of course, muffins.
And if you don't have a best recipe yet, then let me introduce you to these beauties. Like you would expect every fabulous muffin to be, these are incredibly soft, fluuffy, flavorful, and bursting with Juneberry goodness. You can substitute any berry you want, really, and to convert these to lemon poppy-seed muffins, just add 2 Tbsp poppy seeds to your batter and leave out the berries of course 🙂 So good!
And then drizzle on that *I N C R E D I B L E* lemon glaze
and prepare to be amazed.
You're welcome.
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!
Beautiful post! Wow!
We did have these and everyone was after them.
True story.
DS
I’ll have to try these in my next cook week ! They look so good!
Looking forward to hearing how they turn out!
This recipe is highly recommended! I had great results using half whole wheat flour and frozen juneberries. The tops were not domed because of the whole wheat flour, which I don’t mind, and they still had amazing flavor. These muffins didn’t last long in our house!
P.S. beautiful post Denae 🙂
Thank you for your great review Jewel!
These muffins are a total favorite, they disappear as fast as they come out of the oven. Love the pictures
Thank you so much Tirzah!
Hi Denae. it looks so delicious from Nadine I’ll try it soon.
Have you ever tried these with half cup brown sugar? I’m short on white sugar.
Hi Teresa! Never tried it but I’m sure it would work…
Can you use coconut or almond flour instead of all purpose flour?
Unfortunately I don’t think that would work; as other things in the recipe would need to be adjusted as well