These glazed lemon blueberry muffins are a sweet and moist cake-like treat that's perfect for breakfast or a snack. If you're looking for an easy blueberry muffin recipe loaded with healthy blueberries, then you'll want to give this one a try!
Looking for another breakfast idea? Try my Strawberry Oatmeal Smoothie for a healthy treat!
Why You'll Love it
It's simple to make. These blueberry lemon muffins are not hard to make. Just follow a few simple steps to create these moist, cake-like muffins! When you see how easy it is to make these muffins at home, you won't need to reach for the store bought ones anymore. This recipe also includes a tangy lemon glaze for the ultimate to die for blueberry muffins!
The ingredients are easy to find. This recipe uses basic pantry ingredients like all-purpose flour (you can even try gluten free flour if needed) sugar, butter, and fresh or frozen blueberries and lemon zest. You may already have them in your pantry and refrigerator right now!
It's a great snack or quick breakfast. Make a batch of these lemon blueberry muffins ahead of time for hurried mornings when you need a grab-and-go breakfast. They also make a great afternoon snack or a treat to have anytime you're craving a sweet treat.
It's loaded with healthy blueberries. Blueberries are loaded with antioxidants and are a good source of fiber. These muffins are a great way to get some of their benefits in your diet.
Step by Step Instructions
Gather and prep your ingredients. Pre-heat the oven to 425º F.
Sift flour, salt, and baking powder into a medium bowl and set aside. In a large mixing bowl, using a hand or stand mixer, cream butter and sugar together until mixture is light and fluffy. This will take about 2 minutes with the mixer on high.
On medium speed, add eggs, one at a time, mixing well after each addition. Add milk and vanilla extract and continue to mix on medium speed until well blended.
Turn mixer to low speed and gradually add the dry ingredients, mixing only until combined. Don't over mix! Add blueberries and lemon zest to mixing bowl.
Gently fold the blueberries into the batter using a wooden spoon or silicone spatula. Scoop batter into muffin tins. I like to use an ice cream scoop to get even amounts of batter into the muffin cups.
To bake muffins, be sure your oven is completed heated. Bake for 5 minutes at 425º then turn the heat to 350º and bake for an additional 20-25 minutes. Muffins are done when the top is springy and lightly browned. Let cool in pan on a wire rack for 5 minutes, then remove from pan and cool completely.
To make glaze, mix fresh lemon juice and powdered sugar together in a small bowl.
Once cooled, drizzle glaze over muffins.
Be sure the oven is completely pre-heated before adding batter. This will allow the muffins to bake properly without burning or turning dry.
Bake at an initial high heat for maximum height. However, if you prefer to bake muffins at a constant temperature, heat oven to 375º and bake for 25-30 minutes.
If you need gluten free muffins, be sure to you are using gluten free flour. I haven't made them with gluten free flour, so I welcome your comments below about how they turned out!
Use an ice cream scoop to spoon batter into muffin cups.
Fill muffin cups to the top with batter.
Muffins can be made without lemon zest if you don't have it on hand. Just simply leave it out.
If you're looking for a sour cream blueberry muffin recipe, try this recipe from Butter your Biscuit.
Be sure you don't overcook the muffins. Also, don't over mix the batter. Over mixing can make the muffins tough.
Blueberries are packed with antioxidants and are loaded with potassium and vitamin c.
No, you don't have to thaw the blueberries first. Just fold them into the batter.
Try these other sweet treats
Blueberry Muffins with Lemon Glaze
- ½ cup unsalted, softened butter
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk low fat, almond, oat
- 2 cups fresh blueberries picked over, washed, and patted dry
- Zest of one large lemon about one tablespoon. Reserve lemon if making the lemon glaze.
- 2 cup powdered sugar sifted
- 3 to 4 tablespoons fresh lemon juice
- Preheat oven to 425º degrees F. Place rack in center of oven.
- Sift flour, salt, and baking powder together in a medium bowl. Set aside. In a small seperate bowl, zest one lemon. Set aside.
- In a large mixing bowl or bowl of stand mixer, cream the butter and sugar together until light; about 2 minutes on high speed.
- Turn mixer to medium. Add the eggs, one at a time, mixing well after each addition.
- Add milk and vanilla extract and continue to mix on medium speed until well combined.
- Turn mixer to low speed. Slowly add flour mixture to batter until just combined. Don't over mix!
- Add blueberries and lemon zest. Gently fold into batter using a rubber or silicone spatula.
- Spray a standard muffin pan with cooking spray or line with 12 paper or silicone liners. Fill the cups to the top with batter.
- Bake at 425º F for the firs 5 minutes then turn oven to 350º F for the remaining 20-25 minutes. Alternatively, bake for 25-30 minutes at 375º F.
- Muffins are done when the top is springy and the edges are lightly browned, or when a toothpick inserted in the middle comes out clean.
- Place powdered sugar in a small bowl. Add 3-4 tablespoons of fresh lemon juice and mix until desired consistency is reached.