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Blueberry Muffins with Lemon Glaze

Blueberry Muffins with Lemon Glaze

These Blueberry Muffins with Lemon Glaze are moist, tender treats bursting with juicy blueberries and topped with a bright, tangy lemon glaze. Perfect for breakfast, brunch, or a snack, this easy-to-make recipe uses simple pantry staples and offers a refreshing citrus twist that enhances the natural sweetness of the berries. Customizable and quick to prepare, these muffins are a delicious, crowd-pleasing favorite.

  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest

Fruit

  • 1 1/2 cups fresh blueberries

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (adjust for desired consistency)

Instructions

  1. Prepare Your Oven and Muffin Tin: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to ensure easy removal and maintain the shape of the muffins during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step ensures the dry ingredients are evenly blended for light and airy muffins.
  3. Combine Wet Ingredients: In a separate bowl, beat the melted unsalted butter with the egg, milk, vanilla extract, and lemon zest until smooth and well incorporated. This mixture adds moisture and flavor to the batter.
  4. Gently Fold Blueberries into the Batter: Carefully fold the fresh blueberries into the combined wet and dry ingredients, making sure they are evenly distributed without crushing them to prevent the batter from turning purple.
  5. Fill Muffin Cups and Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool on a wire rack.
  6. Prepare Lemon Glaze: In a small bowl, mix the powdered sugar with fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed to create a drizzle-able glaze.
  7. Drizzle Glaze over Muffins: Once the muffins are completely cool, drizzle the lemon glaze over the tops, allowing it to drip down the sides for a bright, tangy finish and attractive presentation.

Notes

  • Keep blueberries cold before mixing to minimize color bleeding.
  • Do not overmix the batter to prevent tough, dense muffins.
  • Use fresh lemon zest and blueberries for the best flavor.
  • Check doneness by inserting a toothpick in the muffin center; it should come out clean.
  • Apply the lemon glaze only after muffins have cooled to avoid melting.
  • Lightly toss blueberries in flour before folding into batter to help prevent sinking.
  • Frozen blueberries can be used if thawed and drained properly.
  • To make vegan, substitute the egg with flaxseed meal and milk/butter with plant-based alternatives.
  • For gluten-free, use a gluten-free baking blend instead of all-purpose flour.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 16g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: blueberry muffins, lemon glaze, breakfast muffins, easy muffins, citrus muffins, sweet muffins, brunch recipes