Blueberry Muffins with Lemon Glaze | PCFMA

Ingredients

• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 1/2 cup extra LIGHT olive oil, (not extra virgin), or vegetable oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2 cups all-purpose flour, leveled off
• 2 teaspoons baking powder
• 2 teaspoons lemon zest, from 1 large lemon
• 2 tablespoons lemon juice, from 1 large lemon
• 1-1/2 cups fresh blueberries, rinsed and dried
• 1 cup confectioner’s sugar
• 1-1/2 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest