Lemon Blueberry Muffins With Glaze

12 muffins
30 min

These Lemon Blueberry Muffins with Glaze are perfectly fluffy and moist. Every bite is bursting with juicy blueberries and the lemony glaze adds a lemony zing making these the perfect breakfast muffin!

this recipe!


Today, I am sharing with you our favourite recipe for blueberry muffins. This great recipe has been in our family for years.


This easy muffin recipe has a tender crumb, loaded with plump blueberries and a sweet and tangy lemon glaze drizzled on top.


The combination of lemon and blueberry is delicious and you will not want to miss these pancakes or scones either!


YOU'LL LOVE THIS RECIPE!


  • soft, fluffy and moist, these tenders muffins have been tested several times to obtain the perfect texture and flavour!
  • quick and easy with no fancy equipment needed. Muffins can be mixed entirely by hand.
  • basic pantry ingredients in this recipe. Be sure to use fresh lemons so that you can enjoy the tangy lemon flavor of the glaze.


INGREDIENTS & SUBSTITUTIONS

A few notes about the ingredients for this recipe below. You can find the printable recipe card at the bottom of this post.


  • basic dry ingredients: all-purpose flour, baking powder, sugar & salt
  • large eggs- eggs should be at room temperature. Take them out of the refrigerator 30 to 60 minutes before baking.
  • milk - I use 1% milk or you can use any milk except for skim milk. You can also substitute buttermilk.
  • fresh blueberries - fresh or frozen
  • melted butter - should be melted and cooled.
  • lemon zest for glaze.
  • fresh lemon juice for glaze. I do not recommend using bottled lemon juice or lemon extract in this recipe.
  • powdered sugar for the glaze.


step-by-step instructions


This recipe makes 12 regular size muffins. For larger muffins, you can fill 10 of the muffin tins instead of 12.


Bake times will vary with 10 minutes and you will need to give them an extra two to three minutes.


Preheat oven to 400°F. Line muffin tins with muffin liners or grease muffin tins and set aside.


Zest lemon and set aside. Juice half the lemon and set aside. You will be using it for the tasty glaze on top of the muffins.

In a large bowl, combine flour, granulated sugar, baking powder and salt.

In a separate medium bowl, beat the egg, then add in milk and cooled, melted butter. (Do not add hot melted butter to the eggs).


Add wet ingredients to flour mixture and stir just until moistened.

Fold in the blueberries. If you're using frozen blueberries and you don't want the batter to turn purple, toss the frozen blueberries in 1 tbsp. of flour to coat the berries. You may want to set a few extra blueberries aside for each muffin to press into the muffin tops before baking.


Spoon in to prepared muffin tin, filling about three-quarters full.

Combine lemon zest with 2 tbsp. sugar. Sprinkle over muffin tops.


Bake in 400°F oven for 20 minutes or until tops or muffins spring back lightly when touched and tips are a light golden brown.


Cool for two to three minutes in pan on wire rack, then carefully remove the muffins and transfer to wire rack while you make the glaze.


how to make sweet lemon glaze


For the sweet lemon glaze: In a small bowl, combine confectioners sugar (powdered sugar) and lemon juice to make a glaze with thin consistency. Add more or less of each ingredient until desired consistency is reached. Drizzle over slightly cooled muffins.

What is the best way to store blueberry muffins?


Store cool muffins at room temperature in an airtight container. Line the container with paper towels. They will keep for up to two days. If you store them in refrigerator they will keep for up to five days. Simply pop them into the microwave to give them that just-from-the-oven taste.


Can you freeze blueberry muffins?


Yes! Freeze muffins by cooling completely, then placing in a freezer safe container for up to two months. Thaw completely at room temperature before eating. To experience that fresh muffin texture, you can pop them in the microwave once thawed for five to ten seconds.


FAQ'S


Can I use frozen blueberries in muffins?

Yes, use muffins straight from the freezer. To avoid having the batter turn purple, toss the blueberries in 1 tbsp. of all-purpose flour before adding them to the batter.

What is the secret to making moist muffins?

Ensure that you have an accurate oven temperature by using an oven thermometer. Another tip is not to over bake the muffins. Check the muffins five minutes before they should be done. Some ovens bake more quickly and you can also have varying results form different muffin tins.



EXPERT TIPS


A few final tips before you tackle this delicious recipe:


  • Do not over mix the muffin batter. When adding the wet and dry ingredients, mix with as few strokes as possible.
  • Be careful not to over bake the muffins. Check them 5 minutes before the end of cooking time with a toothpick or cake tester.
  • Fresh lemons and lemon juice is must in this recipe!
  • Melted butter must be cooled before adding the beaten eggs.


YOU MAY ALSO LIKE...

Banana Blueberry Oatmeal Muffins

Bakery Style Blueberry Peach Muffins

Baked Blueberry Cake Donut Recipe

Lemon Blueberry Scones


This recipe was updated on February 2, 2022 with new photos for step-by-step photos.

Lemon Blueberry Muffins With Glaze
Recipe details
  • 12  muffins
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

  • 1 and ½ cups all-purpose flour
  • 2 and ½ tsp. baking powder
  • ½ cup sugar
  • ⅛ tsp. salt
  • 1 egg, at room temperature
  • ¾ cup milk
  • ⅓ cup butter, melted and cooled.
  • 1 cup blueberries
  • 1 tbsp. grated lemon zest (for topping)
  • 2 tbsp. sugar (for topping)
  • Glaze:
  • Juice from ½ lemon for glaze
  • 2 tbsp. powdered sugar for glaze
Instructions

Grease 12 medium muffin tins or line with paper baking cups
Preheat oven to 400°F.
In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder and salt.
In a smaller mixing bowl, beat the egg, then add in milk and melted butter, cooled.
Add liquid ingredients to dry ingredients, stirring with as few strokes as possible.
Gently, fold in the blueberries. If using frozen blueberries, toss them first in 1 tbsp. of all-purpose flour to stop the batter from turning purple.
Divide batter evenly into 12 prepared muffin tins.
For topping: combine lemon zest with 2 tbsp. of granulated sugar. Divide evenly and sprinkle over top of each muffin.
Bake in 400°F oven for 20 minutes or until tops of muffins spring back when lightly touched.  You can also test with a cake tester or toothpick.  There should be no batter on the toothpick after poking it into the middle of the muffin.
Remove muffins and place on wire cooling rack.  (Place a sheet of plastic wrap or parchment paper underneath so that the glaze does not drip onto your work surface. Easy clean up)!
For the glaze: Combine 2 to 3 tbsp. of powdered sugar with lemon juice to make a glaze with thin consistency.  Add more or less of each ingredient until you read a consistency that can be drizzled over the muffins.
Using a spoon, drizzle glaze over muffins.
Tips
  • Store cooled muffins at room temperature in am air-tight container. Line the container with paper towels. They will keep for up to two days. If you store them in refrigerator they will keep for up to five days. Simply pop them into the microwave to give them that just-from-the-oven taste.
  • Freeze muffins by cooling completely, then placing in a freezer safe container for up to two months. Thaw completely at room temperature before eating.
  • If using frozen blueberries, toss them in 1 tbsp. of flour before adding them to the batter.  This will stop the batter from turning purple.
  • When mixing wet and dry ingredients together, mix with as few strokes as possible.  This will result in fluffy, beautifully-textured muffins.
  • Placing a sheet of parchment paper or plastic wrap under the wire cooling wrap will make for easy clean up when you drizzle the glaze over the muffins.
Sandra - She's Not Cookin'
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