Blueberry Muffins with Lemon Glaze

Blueberry Muffins with Lemon Glaze are soft, moist, and bursting with fresh blueberries, topped with a sweet and tangy lemon glaze. These muffins are perfect for breakfast, brunch, or as a delightful snack. The combination of juicy blueberries and zesty lemon makes them irresistibly fresh and flavorful!

Why You’ll Love This Recipe

• Easy to make – Simple ingredients and minimal prep time.
• Bursting with flavor – The sweet blueberries and tart lemon glaze complement each other perfectly.
• Moist and fluffy – A soft and tender crumb that stays fresh for days.
• Perfect for any occasion – Great for breakfast, brunch, or an afternoon treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Unsalted butter (melted)
• Eggs
• Milk or buttermilk
• Vanilla extract
• Fresh or frozen blueberries
• Lemon zest

For the Lemon Glaze:

• Powdered sugar
• Fresh lemon juice
• Lemon zest

Directions

1. Preheat oven – Set oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Mix dry ingredients – In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Prepare wet ingredients – In a separate bowl, mix melted butter, sugar, eggs, milk, vanilla, and lemon zest.
4. Combine – Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in blueberries – Gently fold in the blueberries without overmixing.
6. Bake – Divide the batter into the muffin tin and bake for 18-22 minutes until golden brown.
7. Make the glaze – Whisk powdered sugar and lemon juice until smooth.
8. Glaze and serve – Drizzle the lemon glaze over cooled muffins and enjoy!

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Gluten-free version – Use a 1:1 gluten-free flour blend.
• Dairy-free option – Substitute almond milk and coconut oil for milk and butter.
• Extra citrusy – Add more lemon zest for an even bolder lemon flavor.
• Nutty twist – Fold in chopped pecans or almonds for added crunch.

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keep in the fridge for up to a week.
• Freeze: Wrap individually and freeze for up to 3 months.
• Reheat: Warm in the microwave for 15 seconds or in the oven at 300°F for a few minutes.

FAQs

Can I use frozen blueberries?

Yes! Toss them in a little flour before adding them to the batter to prevent bleeding.

How do I keep my muffins from being dense?

Avoid overmixing the batter—mix just until combined.

What’s the best way to get a domed muffin top?

Bake at a higher temperature (400°F) for the first 5 minutes, then reduce to 375°F.

Can I make mini muffins?

Yes, reduce the baking time to 10-12 minutes.

Can I replace the sugar with honey or maple syrup?

Yes, but the texture may be slightly different.

How do I prevent my muffins from sticking?

Use parchment liners or grease the muffin tin well.

Can I make these muffins ahead of time?

Yes, they store well and can be frozen for later.

What can I use instead of lemon glaze?

Try a simple dusting of powdered sugar or a vanilla glaze.

Can I add a crumb topping?

Yes! Mix butter, flour, and sugar to make a crumble topping before baking.

How do I make the glaze thicker?

Add more powdered sugar until the desired consistency is reached.

Conclusion

Blueberry Muffins with Lemon Glaze are a simple yet delicious treat that’s bursting with fresh flavors. Whether you’re making them for breakfast, a snack, or a special occasion, they’re sure to be a hit. Try them today and enjoy the perfect combination of sweet and tangy flavors!

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