Lemon Blueberry Muffins
These glazed Lemon Blueberry Muffins are one of a kind and bursting with so much blueberry and lemon flavor. You will fall in love with this moist cake like muffin and glaze that is out of this world when it comes to flavor. These lemon blueberry muffins are perfect to serve for breakfast, brunch, an afternoon snack, or even for dessert.
Lemon Blueberry Muffins
One thing we always have on hand in our house is muffins. They are the perfect for quick and easy breakfasts or snacks when we are in a hurry. Some of our favorites would have to be our pumpkin cream cheese muffins, our funfetti pancake mix muffins, our apple cinnamon muffins, and of course these lemon blueberry muffins.
You will love these lemon blueberry muffins for so many reasons!
- Easy to make! In fact, I find it easier than making the box muffin mix!
- Uses fresh blueberries.
- Full of so much blueberry and lemon flavor.
- Add even more lemon flavor in the delicious glaze!
- It is like eating dessert for breakfast!
- Perfect for busy lives!
Ingredients:
- ½ cup unsalted butter
- 1 cup white granulated sugar
- 2 large eggs
- 2 tsp vanilla extract, divided
- 2 tsp baking powder
- 2 cups all-purpose flour
- ¼ cup whole milk + 2-3 Tbsp for glaze
- ¼ cup lemon juice
- 2 cups fresh blueberries
- 1 cup powdered sugar
How to Make Lemon Blueberry Muffins
- Preheat the oven to 350 degrees Fahrenheit. While preheating the oven, line a muffin tin with cupcake liners and prep the batter.
- Cream the butter and sugar together in a large bowl using an electric hand mixer.
- Add the eggs and half of the vanilla extract. Beat the mixture until smooth and homogenous.
- Add the milk and lemon juice and beat again until it is fully incorporated into the runny mixture.
- Add the baking powder and flour. Whisk the dry ingredients into the wet mixture until smooth and homogenous.
- Gently fold in the blueberries until they are evenly distributed throughout the muffin batter.
- Use a cookie scoop or spoon to fill each of the 12 liners with batter and bake the muffins for 24 minutes.
- While the muffins are baking, prep the glaze by whisking together the powdered sugar, remaining vanilla, and remaining milk until smooth.
- Drizzle the glaze on top of the muffins as they come out of the oven, serve, and enjoy!
Tips Tricks and FAQs
- Be sure to use fresh blueberries. Frozen blueberries will alter the muffin mix and cause the muffins not to bake properly.
- Don’t overmix the batter; you want the batter to be lumpy. If you overmix the batter your muffins will become dense.
- If you love lemon and want more lemon flavor, you can add lemon zest to the glaze. You can also add it to the muffin batter if you prefer, but I prefer the amount of flavor you get from just the lemon juice in this recipe.
- Don’t have blueberries on hand? Try making these with fresh raspberries or strawberries.
Storage
You can store these muffins in an airtight container in the fridge or at room temperature. They will keep for about 1 week
Can you freeze lemon blueberry muffins?
Once baked and cooled, these will freeze nicely. Place them in a freezer-safe bag and store for up to 3 months.
When you are ready to enjoy, thaw at room temperature.
Lemon Blueberry Muffins
These glazed Lemon Blueberry Muffins are one of a kind and bursting with so much blueberry and lemon flavor. You will fall in love with this moist cake like muffin and glaze that is out of this world when it comes to flavor. These lemon blueberry muffins are perfect to serve for breakfast, brunch, an afternoon snack, or even for dessert.
Ingredients
- ½ cup unsalted butter
- 1 cup white granulated sugar
- 2 large eggs
- 2 tsp vanilla extract, divided
- 2 tsp baking powder
- 2 cups all-purpose flour
- ¼ cup whole milk + 2-3 Tbsp for glaze
- ¼ cup lemon juice
- 2 cups fresh blueberries
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. While the oven is preheating, line a muffin tin with cupcake liners and prep the batter.
- Cream the butter and sugar together in a large bowl using an electric hand mixer.
- Add the eggs and half of the vanilla extract. Beat the mixture until smooth and homogenous.
- Add the milk and lemon juice and beat again until it is fully incorporated into the runny mixture.
- Add the baking powder and flour. Whisk the dry ingredients into the wet mixture until smooth and homogenous.
- Gently fold in the blueberries until they are evenly distributed throughout the muffin batter.
- Use a cookie scoop or spoon to fill each of the 12 liners with batter and bake the muffins for 24 minutes.
- While the muffins are baking, prep the glaze by whisking together the powdered sugar, remaining vanilla, and remaining milk until smooth.
- Drizzle the glaze on top of the muffins as they come out of the oven, serve, and enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 305Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 100mgCarbohydrates: 53gFiber: 1gSugar: 35gProtein: 4g
