Meyer Lemon Blueberry Muffins with Blueberry Balsamic Glaze

There is something about a warm blueberry muffin that feels like summer.

These bakery-style muffins are soft, tender, and packed with fresh blueberries, with Seven Barrels Meyer Lemon Extra Virgin Olive Oil adding a bright citrus note throughout. Once cooled, they are finished with a sweet-tart glaze made with Seven Barrels Blueberry Balsamic Vinegar.

The result is familiar enough to feel comforting, but just different enough to make people ask what you put in them.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients

For the Meyer Lemon Blueberry Muffins

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¾ cup granulated sugar

2 large eggs

½ cup sour cream or full-fat Greek yogurt

⅓ cup Seven Barrels Meyer Lemon Extra Virgin Olive Oil

¼ cup whole milk

1 teaspoon pure vanilla extract

1 tablespoon fresh lemon zest

1½ cups fresh blueberries

1 tablespoon all-purpose flour, for tossing with the blueberries

2 tablespoons coarse sugar, optional

For the Blueberry Balsamic Glaze

¾ cup powdered sugar

1½ tablespoons Seven Barrels Blueberry Balsamic Vinegar

1 to 2 teaspoons fresh lemon juice

Pinch of salt

Instructions

Make the Muffins

Preheat the oven to 400°F. Line a standard 12-cup muffin pan with paper liners or lightly grease the muffin cups.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the sugar and eggs until smooth.

Add the sour cream, Seven Barrels Meyer Lemon Extra Virgin Olive Oil, milk, vanilla, and lemon zest. Whisk until well combined.

Add the dry ingredients to the wet ingredients and gently fold together until just combined. Do not overmix the batter.

Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.

Divide the batter evenly between the muffin cups, filling each nearly to the top.

If desired, sprinkle the tops with coarse sugar.

Bake at 400°F for 5 minutes.

Without opening the oven door, reduce the temperature to 350°F and continue baking for 14 to 17 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack.

Make the Blueberry Balsamic Glaze

Add the powdered sugar, Seven Barrels Blueberry Balsamic Vinegar, 1 teaspoon of lemon juice, and a pinch of salt to a small bowl.

Whisk until smooth.

Add a little more lemon juice, if needed, until the glaze is thick enough to coat the muffins but loose enough to drizzle.

Finish the Muffins

Once the muffins have cooled, drizzle the Blueberry Balsamic glaze over the tops.

Finish with a few fresh blueberries and a little fresh lemon zest if desired.

Allow the glaze to set for several minutes before serving.

Seven Barrels Tip

Blueberry and lemon are already a natural pairing, but using Meyer Lemon Extra Virgin Olive Oil inside the muffin lets the citrus flavor run through the entire crumb instead of sitting only on the surface.

The Blueberry Balsamic glaze adds another layer of fruit while its acidity keeps the finish from becoming overly sweet.

For an extra burst of blueberry flavor, add a very light drizzle of Seven Barrels Blueberry Balsamic over the muffin just before serving.

Serving Suggestion

Serve these muffins slightly warm for breakfast or brunch with butter, fresh fruit, coffee, or tea.

They are also an easy summer dessert served with vanilla ice cream or lightly sweetened whipped cream.