There is something utterly magical about a fresh batch of fluffy, tangy, and sweet Blueberry Muffins with Lemon Glaze Recipe. These delightful muffins combine the juicy burst of blueberries with a subtle lemony zest, creating a perfect balance that feels like sunshine in every bite. Topped with a luscious lemon glaze that adds a lovely brightness and slight tang, this recipe is an absolute showstopper for breakfast, brunch, or even a cozy afternoon treat. Whether you’re a seasoned baker or just starting out, these muffins are both approachable and irresistibly delicious.
Ingredients You’ll Need
Ingredients You’ll Need
Preparing the perfect Blueberry Muffins with Lemon Glaze Recipe is all about using simple, high-quality ingredients that work together to create a moist, flavorful muffin bursting with fresh blueberry and lemon notes. Each ingredient plays a key role—from the flour that provides structure to the lemon zest that gives a fresh pop of citrus flavor.
- 2 cups all-purpose flour: The backbone of your muffins, providing structure and the perfect crumb texture.
- ¾ cup granulated sugar: Adds sweetness and helps create a tender crumb that melts in your mouth.
- 2 teaspoons baking powder: The leavening agent that helps your muffins rise beautifully and become fluffy.
- ½ teaspoon baking soda: Reacts with yogurt’s acidity to give tenderness and lightness.
- ½ teaspoon salt: Enhances all flavors and balances the sweetness.
- ½ cup unsalted butter (melted and slightly cooled): Adds richness and moistness to every bite.
- 1 cup plain yogurt or sour cream: Provides tanginess and moisture while keeping the muffins tender.
- 2 large eggs: Bind ingredients together and add richness.
- 1 teaspoon vanilla extract: Deepens flavor with sweet, comforting notes.
- 1½ cups fresh or frozen blueberries: Bursting pockets of juicy sweetness in each muffin.
- Zest of 1 lemon: Infuses bright, fresh citrus flavor that beautifully complements the blueberries.
- For the lemon glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest—these simple elements come together to form a glossy, zesty finish.
How to Make Blueberry Muffins with Lemon Glaze Recipe
Step 1: Prepare Your Oven and Tin
The very first step is to preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it. This simple setup ensures your muffins cook evenly and come out effortlessly without sticking, ready for that golden-brown perfection.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mixing step helps distribute the leavening agents evenly for a uniform rise in your muffins, while also blending the sweetness and saltiness just right.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the melted butter, plain yogurt or sour cream, eggs, vanilla extract, and lemon zest until smooth. This mixture brings moisture, richness, and that vibrant lemon flavor that makes these Blueberry Muffins with Lemon Glaze Recipe stand out.
Step 4: Unite Wet and Dry Mixtures
Pour your wet ingredients into the dry ones and gently stir until just combined. Be careful not to overmix—the batter should be a little lumpy—because overmixing can make your muffins dense instead of light and fluffy.
Step 5: Fold in Blueberries
Gently fold in your fresh or frozen blueberries. If you’re using frozen, toss them in a teaspoon of flour first to prevent the blueberries from bleeding color and turning the batter purple. This preserves that lovely fresh look of your muffins.
Step 6: Fill Muffin Cups and Bake
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes until the tops are golden and a toothpick inserted in the center comes out clean. The smell wafting through your kitchen during this step is pure bliss.
Step 7: Make the Lemon Glaze and Drizzle
Once the muffins have completely cooled on a wire rack, whisk together powdered sugar, fresh lemon juice, and lemon zest to create a smooth, shiny glaze. Drizzle this over the muffins for that final, irresistible citrusy glaze that ties the whole recipe together.
How to Serve Blueberry Muffins with Lemon Glaze Recipe
Garnishes
For an extra special touch, sprinkle a few extra fresh blueberries or tiny lemon zest curls over the glaze before it sets. This not only adds a bit of visual appeal but also layers more fresh flavor onto your muffins.
Side Dishes
These muffins pair wonderfully with a light and refreshing side such as a mixed green salad with a citrus vinaigrette or a simple fruit salad of melons and berries for a perfect brunch setup.
Creative Ways to Present
Try serving these muffins warm with a dollop of whipped cream or mascarpone cheese sprinkled with lemon zest for a fancy touch. Another fun idea is to sandwich them with a smear of cream cheese and fresh berries as a delightful take on a breakfast slider.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store cooled muffins in an airtight container at room temperature for up to 2 days. This keeps them soft and moist without drying out the delicate crumb.
Freezing
Blueberry Muffins with Lemon Glaze Recipe freeze really well. Freeze muffins without the glaze in a zip-top bag or airtight container for up to 3 months. When ready to eat, thaw at room temperature before glazing to retain that fresh-from-the-oven texture and taste.
Reheating
Reheat muffins gently in a microwave for about 15 seconds or in a 350°F oven for 5-7 minutes to revive their warmth and softness. Once warm, drizzle them with fresh lemon glaze to bring back that sunny zing.
FAQs
Can I use frozen blueberries for this Blueberry Muffins with Lemon Glaze Recipe?
Absolutely! Just be sure not to thaw them before folding into the batter. Tossing frozen blueberries with a little flour helps prevent the color from bleeding, keeping your muffins looking vibrant.
How do I know when my muffins are done baking?
The muffins are ready when their tops turn golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs, but no wet batter.
Can I substitute the yogurt with something else?
You can swap plain yogurt with sour cream as suggested, or even use buttermilk for similar moisture and tang. Avoid thinner dairy like regular milk, which won’t provide enough acidity or moisture.
Is it necessary to add lemon zest to the glaze?
Lemon zest in the glaze adds a fresh burst of citrus flavor and texture that cuts through the sweetness. It’s highly recommended to get that authentic bright flavor the recipe is known for.
Can I make this recipe vegan?
To veganize this Blueberry Muffins with Lemon Glaze Recipe, use plant-based yogurt, egg substitutes like flax eggs, and dairy-free butter alternatives. Note that texture and flavor may vary slightly but still delicious.
Final Thoughts
If you’re looking for a muffin recipe that’s bursting with fresh flavor and just the right touch of sweet and tangy, you simply have to try this Blueberry Muffins with Lemon Glaze Recipe. It’s a wonderful way to brighten up your mornings or surprise your loved ones with homemade goodness. Once you taste that perfect combination of juicy blueberries and zesty lemon glaze, you won’t want to bake any other muffin again.
Print
Blueberry Muffins with Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Muffins with Lemon Glaze are a delightful treat perfect for breakfast or a snack. Moist and tender with bursts of fresh blueberries, the muffins feature a zesty lemon flavor both in the batter and the sweet glaze. Made with simple ingredients like flour, yogurt, and fresh blueberries, this easy recipe yields a dozen delicious muffins that can be enjoyed fresh or frozen for later.
Ingredients
Muffins
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup plain yogurt or sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- Zest of 1 lemon
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk melted butter, plain yogurt or sour cream, eggs, vanilla extract, and lemon zest until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Blueberries: Gently fold in the fresh or frozen blueberries. If using frozen blueberries, it’s recommended to toss them in a teaspoon of flour before adding to avoid color bleeding.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18–22 minutes or until the muffin tops turn golden and a toothpick inserted into the center comes out clean.
- Cool Muffins: Let the muffins cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
- Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until the glaze is smooth and pourable.
- Glaze Muffins: Drizzle the lemon glaze over the cooled muffins before serving for a bright, tangy finish.
Notes
- If using frozen blueberries, toss them in a teaspoon of flour before adding to the batter to prevent the blueberries from bleeding their color into the batter.
- These muffins freeze well; freeze without the glaze and add the lemon glaze after thawing before serving.
- Do not overmix the batter to ensure muffins stay light and fluffy.
- You can substitute yogurt with sour cream for a slightly tangier flavor.
