Monday Menu: Blueberry Lemon Muffins

These look like the perfect Blueberry Lemon Muffins and the video is a riot.

Muffins

400 g blueberries (fresh; rinsed gently and drained)
2 eggs
1 pinch salt
1 cup sugar
240 g sour cream
100 ml sunflower oil
250 g wheat flour (all-purpose)
10 g baking powder
1 lemon lemon zest (zest of 1 lemon)
2 tbsp lemon juice

Lemon glaze

1 cup powdered sugar (approximate; adjust to consistency)
2 tbsp lemon juice (added a few drops at a time)

Instructions
1 Rinse the blueberries gently to loosen dust without bruising the skins, then drain well.
2 Line a muffin tray with paper cups and spoon the blueberries into them first.
3 Whip the eggs, salt and sugar with a mixer until lighter and slightly thickened.
4 Beat in the sour cream and sunflower oil until smooth.
5 Add the flour, baking powder, lemon zest and lemon juice; mix only until the flour disappears.
6 Pour the batter over the berries, leaving room at the top, and tap the tray to settle it.
7 Bake at 180°C (350°F) for 20–25 minutes, until the tops are golden and spring back.
8 Whisk lemon juice into the powdered sugar a few drops at a time until it drips but holds.
9 Cool the muffins fully, then drizzle the lemon glaze over the tops.