Blueberry Muffins with Lemon Glaze
These blueberry muffins with glaze are soft and bursting with berries, finished with a bright lemon glaze. A simple, healthier breakfast you’ll love! Add a scoop of unflavored protein powder for some extra protein!
Ingredients
- 1 1/2 cups freshly milled flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/3 cup olive oil
- 3/4 cup organic sugar
- 1 egg
- 1/3 cup milk
- 1/2 cup sour cream
- 1 cup blueberries (fresh or frozen)
- 1 scoop unflavored protein powder (optional)
- Glaze:
- 1/2 cup powdered sugar
- 2-3 teaspoons lemon juice
- splash of milk (optional)
Instructions
- Mill soft white wheat berries. Add 1 1/2 cup freshly milled flour in a mixing bowl along with 1/2 tsp. salt, 2 tsp. baking powder, and 1 scoop unflavored protein powder if using.
- Cream together 1/3 cup olive oil and 3/4 cup organic sugar in a separate bowl. Add 1 egg, 1/3 cup of milk, and 1/2 cup of sour cream and mix.
- Gradually mix in bowl of dry ingredients with the wet ingredients.
- Fold in 1 cup of blueberries with a spatula.
- Line muffin tin. Fill 2/3 of the way full with batter. Bake at 375°F for 20-25 minutes.
- While muffins are baking, prepare the glaze. Put 1/2 cup powdered sugar in a bowl with 2-3 teaspoons of lemon juice. Mix together and add a splash of milk if needed to thin the glaze.
- Let muffins cool on wire rack. When cool, drizzle glaze over the tops with a fork.
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