Step 1

Heat oven to 425 degrees. Line a muffin pan with paper liners. Set aside.

Step 2

In a large bowl, using a hand mixer, beat together eggs and sugar until light and fluffy, about 4 minutes. Add sour cream, vegetable oil, lemon zest, and vanilla and beat on low until just incorporated.

Step 3

In a medium-size bowl, whisk together flour, baking powder, salt, and baking soda. Add the flour mixture to the wet half at a time, mixing in-between. Be careful not to overmix.

Step 4

In a small bowl, add blueberries and sprinkle over the flour. Toss to coat the blueberries. Add floured blueberries to the muffin batter and fold in.

Step 5

Using an ice cream scoop, fill muffin liners to the top with batter.

Step 6

Place muffin pan in the oven and bake at 425 for 5 minutes THEN LOWER TEMPERATURE TO 375 and bake for 25 minutes or until tops are golden and a toothpick inserted into the center comes out clean.

Step 7

Remove muffins from oven and let cool in the pan for 5 minutes. Remove the muffins from the pan and cool completely on a cooling rack.

Step 8

In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle glaze over the cooled muffins. Enjoy!