Lemon Blueberry Muffins

• servings: 12 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1/3 cup milk

1/3 cup vegetable oil

1 egg

3/4 cup sugar

1/3 cup lemon juice (, 2 lemons)

1/2 teaspoons vanilla or almond extract

1 Tablespoon lemon zest

2/3 cup sour cream

1 3/4 cups flour

1/2 teaspoon kosher salt

2 teaspoons baking powder

1 cup blueberries

1/2 cup powdered sugar

1/2-1 Tablespoon lemon juice

Directions

Preheat oven to 375°F. Fill cupcake pan with liners, or use cooking spray to grease them.

In a large bowl, whisk together milk, vegetable oil, egg, sugar, juice, vanilla, lemon zest and sour cream.

In a separate bowl, combine flour, salt and baking powder. Mix the dry ingredients into the large bowl and stir until smooth. Fold in blueberries.

Fill cupcake liners with batter about 2/3 the way full. Bake for 20-25 minutes, or until lightly browned. Remove muffins from pan and allow to cool.

To make glaze, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle over muffins.