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
Scale
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.
