Blueberry Muffins with lemon glaze are little, light, and moist handcakes filled with ripe blueberries and topped with a puckery sweet lemon glaze. They’re perfect for an on-the-go breakfast, snack, or treat!
Don’t you love comfort food? And it’s even better if it’s pretty, tastes scrumptious, and smells heavenly! That’s just how I feel about my favorite easy blueberry muffin recipe with a lemon glaze.
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I love these moist and light blueberry muffins warm right out of the oven, but I also love them when they have cooled with a gorgeous lemony glaze! Oh, the culinary bliss! You need to try these muffins! But don’t eat them all because they freeze beautifully and can be warmed up in the microwave and eaten warm whenever you need a blueberry-sprinkled treat! Yum-Oh-Yum! Let’s make easy blueberry muffins!
MY MUFFIN STORY
Muffins are my treat of choice! I like their light, cake-like texture. I don’t use muffins or cupcake liners with these muffins. When they are baked, they have a beautiful golden brown crunchy outside—just so delicious!
Of all the muffins, blueberry muffins are my favorite. Truth be told, I’m not a fan of fresh blueberries. They can often be a bit mushy, but fold them in a muffin, and they are magical!
My mom baked blueberry muffins for us as a child, but they were the kind from a box mix. And I’m not knocking them! They were good! However, the easy blueberry muffin recipe here is so much more delicious! And they are easy to make!
Our whole family loves blueberry muffins, so I’m making a batch for the weekend when we visit our grandsons and their parents.
BLUEBERRIES ARE GOOD FOR YOU
Blueberries are so good for you, and in my mind, that sort of offsets the sugar in the muffin! A sweet treat that’s good for you? Who knew?
Blueberries are just 80 calories for one cup. They are packed with fiber, vitamin C, vitamin K, magnesium, potassium, and iron. So they pack a healthy punch!
INGREDIENTS IN BLUEBERRY MUFFINS
- SUGAR- adds sweetness
- BUTTER- adds rich flavors and adds liquid to the batter
- EGGS- used as a binder and also helps the muffins to rise
- OIL- gives moistness to the muffins and liquid to the batter
- VANILLA EXTRACT- add flavor to the muffin
- LEMON ZEST- adds a fresh taste to the muffin and pairs well with blueberries (optional)
- MILK- adds moisture to the batter
- FLOUR- this is the foundation of the muffin and helps the blueberries not to sink to the bottom of the muffin
- BAKING POWDER- used as a leavening agent
- SALT- a flavor enhancer
- BLUEBERRIES- fruit that makes blueberry muffins so delicious
- CONFECTIONER’S SUGAR- the base of the glaze
- LEMON JUICE- the puckery liquid in the glaze.
TIPS FOR THE BEST MUFFINS
Here are a few tips for making the best blueberry muffins.
Bring eggs to room temperature before you begin making the muffins.
This batter is mixed with a whisk and a spoon. No need for a mixer!
The muffin batter is very stiff. When you mix the fresh blueberries into the batter fold them in very gently. You want as many berries to stay whole while combining them.
It helps to sprinkle the fresh blueberries that go into the batter with a tablespoon of flour before putting them in the batter. This will keep them from sinking to the bottom of the muffins while baking.
Follow the directions mixing the wet ingredients, except the milk, in a large bowl first and then alternate adding the dry ingredients and the milk to make the batter.
Don’t over mix the batter so the muffin don’t get tough.
You can use paper liner to line your muffin pan. But they are not necessary.
Grease the muffin tin generously or use a baking spray to cover each muffin tin.
Use a 1/4 cup ice cream scoop to measure out the batter for each muffin cup.
Add several fresh blueberries not dusted with flour to the top of the batter once it is in the muffin tins. Gently push them down into the muffin batter a bit so they are not just resting on the top of the muffins.
The muffins will take from 24-28 minutes to bake. Use the toothpick test to see when they are done.
Cool the muffins for 10 minutes on a wire rack. Then gently lift them out of the muffin tin (cupcake pan) and completely cool them on the wire rack.
Glaze the muffins with lemon glaze or eat them plain.
It’s best to eat the muffins after they are glazed. Refrigerate or freeze the muffins without the glaze. And whip up the glaze and add them to the muffins before eating.
MAKING THE GLAZE
- Mix the confectioner’s sugar together with the lemon juice with a fork.
- Stir until smooth. It should have the thickness of a thick pancake batter.
- Drizzle the top of each muffin with the glaze using a fork or a spoon.
- Wait until the glaze has set before you serve the muffins
- It’s best to eat the glazed muffins right after glazing them to prevent the blueberries from bleeding into the glaze.
CAN I USE FROZEN BLUEBERRIES IN THE MUFFINS
Yes! Just make sure to keep them frozen. As suggested above, toss them in a little flour so they don’t sink to the bottom of the muffins.
And you will probably have to adjust the cooking time about 5 minutes longer. Just keep an eye on the muffins and use the toothpick test.
VARIATIONS
Instead of making blueberry muffins use other berries. If the berries are large, like strawberries, cut them into smaller sizes.
If you are not going to glaze the blueberry muffins you can add a delicious crunch to the top of the muffins by giving each muffin top a healthy sprinkle of sugar or cinnamon sugar before baking.
If you are not a fan of lemon leave the lemon you can make the batter without the lemon zest and make a vanilla glaze or leave it off.
To make a vanilla glaze for the muffins, use milk instead to lemon juice and add a splash of vanilla.
If you like a little cinnamon flavor in your blueberry muffins, leave out the lemon zest and add 1/2 teaspoon of cinnamon to the dry ingredients.
Make this recipe gluten-free by using GF all purpose flour 1:1.
Make this recipe dairy free by using dairy free milk or almond milk 1:1. And instead of butter use 1/4 cup of neutral flavored oil in its place. There will be a total of 1/2 cup oil in the recipe.
WHAT YOU WILL NEED TO BAKE BLUEBERRY MUFFINS
Tools you’ll need
Here are a few items you need to make these easy Blueberry Muffins with Lemon Glaze. Click on the item to go to see them.
STORING AND FREEZING BLUEBERRY MUFFINS
Store your blueberry muffins in an airtight container on the counter for 2 days. You can keep them in the refrigerator for 5-7 days.
You can also store the muffins in an airtight container in the freezer for up to 3 months.
WARMING UP BLUEBERRY MUFFINS
You can warm up blueberry muffins by heating them in a microwave for about 30 seconds.
If the muffins are frozen let them thaw on the counter and then microwave them.
5 from 2 votes
EASY BLUEBERRY MUFFIN WITH LEMON GLAZE
A delicious and light blueberry muffin with a hint of lemon. Drizzled with a puckery and sweet lemon glaze.
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Ingredients
To Make The Muffins
- 1 cup granulated white sugar
- 2 large eggs room temperature
- 1/4 cup melted butter
- 1/4 cup neutral flavored oil like canola or corn oil
- 1 tsp vanilla extract
- zest of one lemon
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt not kosher
- 1/2 cup milk
- 1 1/2 cups blueberries, divided fresh or frozen
- 1 TBS flour for dusting blueberries
For Lemon Glaze
- 2 cups confectioner's sugar
- 2-3 TBS fresh squeezed lemon juice
Instructions
For The Muffins
Preheat the oven to 375° and grease 12 muffin tins or line them with paper liners.
Mix sugar, eggs, melted butter, oil, and vanilla extract in a large mixing bow and whisk until all the ingredients are well combined and light.
Add the lemon zest to the wet ingredients and combine.
Add all the dry ingredients, flour, baking powder, and salt to a bowl. Whisk
Measure 1/2 cup of milk.
Alternate adding half the dry ingredients and half the milk to the wet ingredients, stirring until just combined, until all the ingredients are in the one big mixing bowl making a batter.
Toss 1 cup of the blueberries with 1 Tablespoon of flour in a bowl. Set the other 1/2 cup of blueberries aside.
Add the blueberries to the muffin batter and gently fold then in trying not to smash any.
Add 1/4 cup of muffin batter to each muffin (cupcake) cup using an ice cream scoop.
Distribute the rest of the reserved blueberries evenly over the top of each muffin, lightly pressing them into the batter.
Bake for 24-28 minutes or until a toothpick inserted to the center of a muffin come out clean.
Cool the muffins in the pan on a wire rack for 10 minutes.
Gently lift the muffins out of the pan and continue to cool them on a wire rack until completely cool.
For The Glaze
When the muffins are cool, combine the confectioner's sugar and lemon juice in a bowl and stir with a fork. The glaze should be like very think pancake batter.
Drizzle the glaze on top of the muffins and let the glaze firm up before eating.
Servings: 12 muffins
FAQs ABOUT BLUEBERRY MUFFINS
Yes, Add them frozen to the batter. But first, dust them with a little bit of flour so they don’t sink to the bottom of the muffin.
This recipe calls for melted butter and oil. Butter for its great taste and oil to keep the crumb moist and soft. All butter can make a muffin taste dry.
Use a neutral flavored oil, canola oil is the most popular.
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Hugs and Blessings,
Yvonne
