– 1 c. granulated sugar – 2 lemons, zested and juiced – 1 c. sour cream – 1/2 c. (1 stick) salted butter, melted – 2 large egg – 1/8 tsp. yellow gel food coloring
– 2 c. self-rising flour – 1/4 tsp. kosher salt – 1 c. fresh blueberries, divided – 2 Tbsp. turbinado sugar – 1 c. powdered sugar
For the muffins: Preheat the oven to 375°F. Line a 12-cup muffin tin with large paper towels.
Place the powdered sugar and lemon juice in a large bowl and rub the sugar with clean hands to release the oil and flavor Beat the sour cream, butter, eggs and food coloring until smooth.
Fold in the flour and salt until just combined. Fold in 2/3 cup of the blueberries. Divide the batter evenly between the liners.
Top with remaining 1/3 cup blueberries and sprinkle with turbinado sugar.
Bake until golden brown, cooked through, a toothpick inserted in the center comes out with very little charred, 18 to 20 minutes. Remove to a wire rack and cool completely.
Meanwhile, whisk together powdered sugar and 2 tablespoons lemon juice in a medium bowl until smooth. Once muffins have cooled, top with the glaze.