Lemon Blueberry Mini Muffins

Allie's Plate
by Allie's Plate
18 Muffins
30 min

You are going to want to add these lemon blueberry mini muffins to your next baking plans! They sure are delicious. Lemon and blueberry is definitely one of my favorite flavor combinations. It is so fresh tasting and reminds me of spring. You definitely do not want to skip the lemon glaze on these muffins. It is arguably the best part! These mini muffins would be great for any occasion, but they would be especially cute at a baby or bridal shower, a brunch, or a belated Easter celebration. I can’t wait to make these cute little muffins again soon!

Lemon Blueberry Mini Muffins
Recipe details
  • 18  Muffins
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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For the muffins:
  • 1 egg
  • 1/3 cup honey
  • 1/3 cup buttermilk
  • 1/4 cup oil
  • 1/2 tsp vanilla
  • Dash of salt
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1/3 cup blueberries (I used dried wild blueberries)
For the glaze
  • 1/3 cup powdered sugar, sifted
  • 1 Tbsp lemon juice
  • 1/2 tsp lemon zest
For the muffins:
Preheat oven to 350°.
Whisk together the egg, honey, buttermilk, oil, and vanilla.
Stir in the salt, flour, baking powder, lemon zest, lemon juice, and blueberries until just combined.
Pour in a mini muffin tin and bake for 12-15 minutes or until toothpick comes out clean.
For the glaze:
Once muffins are cool, mix together the powdered sugar, lemon juice, and lemon zest and drizzle over the muffins!