{"id":23668,"date":"2021-03-11T05:00:07","date_gmt":"2021-03-11T11:00:07","guid":{"rendered":"https:\/\/www.livewellbakeoften.com\/?p=23668"},"modified":"2021-03-09T09:23:04","modified_gmt":"2021-03-09T15:23:04","slug":"lemon-blueberry-muffins","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/lemon-blueberry-muffins\/","title":{"rendered":"Lemon Blueberry Muffins"},"content":{"rendered":"

These lemon blueberry muffins are ultra moist thanks to the sour cream and oil in the batter. The lemon glaze on top adds an extra pop of citrus flavor!<\/em><\/p>\n

\"Four<\/p>\n

There’s something about lemon and blueberry recipes that scream “spring.” These lemon blueberry muffins are no exception!  <\/p>\n

The muffins themselves are supremely moist thanks to the combination of oil and sour cream in the batter. To amp up the lemon flavor, I used both lemon juice and lemon zest in the batter. There’s nothing worse than biting into a lemon muffin, only for it to barely taste like lemon! <\/p>\n

If you’re a lemon fiend, you’ll love the simple lemon powdered sugar glaze on top of these muffins. It’s the same type of glaze you’d find on a loaf of lemon bread, but this time I drizzled it all over the muffins. Springtime never tasted this good! <\/p>\n

\"Overhead<\/p>\n

Ingredients for This Recipe <\/h2>\n

These lemon and blueberry muffins are made with pantry staples, plus a few special ingredients you may need to make a quick grocery run for. Here’s what goes into this muffin recipe: <\/p>\n