There’s something truly magical about biting into a moist, fluffy muffin bursting with juicy berries and finishing with a tangy citrus kiss, and these Blueberry Muffins with Lemon Glaze deliver all that joy and then some. Imagine a golden muffin, dotted with plump blueberries, and finished with a sunshiny swirl of lemon glaze—the perfect pick-me-up for mornings, brunches, lunchboxes, or a cozy afternoon treat. These muffins combine bakery-style softness with that iconic sweet-tart blueberry-lemon pairing, guaranteed to put a spring in your step!

Blueberry Muffins with Lemon Glaze Recipe - Recipe Image

Ingredients You’ll Need

This muffin recipe is wonderfully straightforward, but each ingredient plays a superstar role, from the creamy richness of butter to the zing of fresh lemon zest. Using quality ingredients really lets the blueberry and lemon flavors shine and makes every bite a little celebration.

All-purpose flour: The base that gives these muffins their classic crumb and structure.
Granulated sugar: Brings sweetness and helps the muffins brown perfectly.
Brown sugar: Adds moisture and a hint of caramel-like depth.
Baking powder: Gives the muffins that signature rise and fluffiness.
Baking soda: Enhances the leavening and balances the acidic lemon juice.
Salt: Rounds out the flavors so the sweetness doesn’t become overpowering.
Ground cinnamon: A subtle background note that makes the blueberries pop.
Whole milk: Keeps the muffins tender and satisfying.
Unsalted butter (melted): Delivers rich flavor with every bite and helps achieve that moist crumb.
Large eggs: Bind everything together and create lift during baking.
Vanilla extract: Adds warmth and depth to the flavor profile.
Fresh or frozen blueberries: The starring ingredient! Use them straight from the freezer to prevent overly juicy muffins.
Zest of 1 lemon: Provides punchy, aromatic brightness and ties in with the glaze.
Powdered sugar (for glaze): Forms the sweet base for that delectable topping.
Fresh lemon juice (for glaze): Delivers a tangy, citrusy finish that makes the muffins unforgettable.

How to Make Blueberry Muffins with Lemon Glaze

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners—this will keep the muffins from sticking and make cleanup a breeze. If you prefer, you can lightly grease the tin with butter or nonstick spray instead.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Blending these together first ensures everything is evenly distributed, reducing the risk of over-mixing later on.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the whole milk, melted unsalted butter, eggs, vanilla extract, and lemon zest until smooth. Make sure your butter has cooled slightly, so it doesn’t scramble the eggs. The lemon zest disperses perfectly in the wet mixture, giving that sweet citrus aroma in every bite.

Step 4: Make the Batter

Pour the wet ingredients into the bowl of dry ingredients. Gently stir together with a spatula or wooden spoon, mixing just until you don’t see streaks of flour. Be careful not to overmix—this step is crucial for soft, tender muffins. It’s okay if the batter looks a little lumpy!

Step 5: Fold in the Blueberries

Now, add your fresh or frozen blueberries. If using frozen, toss them directly into the batter (don’t thaw!). Gently fold them in, so the berries stay mostly intact and don’t turn the batter purple.

Step 6: Fill and Bake

Divide the batter evenly among the muffin cups, filling each about 3/4 full. This helps each muffin rise beautifully with a domed top. Slide the tray into your preheated oven and bake for 18–22 minutes, or until the tops are lightly golden and a toothpick comes out clean.

Step 7: Cool and Glaze

Let the muffins cool in the pan for five minutes, then transfer them to a wire rack so they don’t get soggy bottoms. For the lemon glaze, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Once the muffins are cool, drizzle generously over each one, letting it set for a few minutes. That tangy-sweet topping transforms these blueberry muffins with lemon glaze into something truly swoon-worthy.

How to Serve Blueberry Muffins with Lemon Glaze

Garnishes

For a simple finishing touch, try adding a handful of fresh blueberries or a sprinkle of extra lemon zest on top of the glaze while it’s still wet. A dusting of powdered sugar brings out coffee shop feels and makes your muffins look extra inviting.

Side Dishes

Blueberry Muffins with Lemon Glaze are delightful all on their own but shine even brighter alongside a creamy Greek yogurt parfait, a platter of scrambled eggs, or fresh fruit salad. Pair them with a hot cup of coffee or a refreshing iced tea for the ultimate breakfast or brunch spread.

Creative Ways to Present

Hosting brunch? Arrange the muffins on a rustic wooden board, nestling a few lemon wedges and extra blueberries around them for pops of color. For bake sales or picnics, pop cooled muffins into decorative parchment sleeves or wrap with twine—a guaranteed crowd-pleaser wherever you take them!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Blueberry Muffins with Lemon Glaze in an airtight container at room temperature for up to two days. For longer storage, refrigerate them, but always let them come back to room temp for the best texture.

Freezing

These muffins freeze beautifully. Once completely cooled, wrap each muffin individually in plastic wrap, then place in a freezer bag. They’ll keep their flavor for up to three months. Thaw at room temperature or give them a quick warm-up for a fresh-from-the-oven taste.

Reheating

To bring your Blueberry Muffins with Lemon Glaze back to life, pop them in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes. Glaze may soften a bit, but the flavors will shine—just like freshly baked.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well as fresh; simply add them frozen to prevent the batter from becoming too watery and to avoid excessive color bleeding.

How can I make the lemon flavor even stronger?

If you’re a true lemon lover, add extra zest to the batter or squeeze a bit more juice into the glaze. You can also stir a touch of lemon extract into the wet ingredients for a brighter zing.

Why did my muffins turn out dense instead of fluffy?

Dense muffins are usually the result of overmixing the batter. Gently fold wet and dry ingredients together just until combined, and avoid packing flour when measuring to keep your muffins light.

Is it possible to make these muffins dairy-free?

Yes! Substitute plant-based milk (like almond or oat) for the whole milk and use melted coconut oil or vegan butter instead of traditional butter. The muffins will still be scrumptious and soft.

Can I prepare the batter ahead of time?

For best results, bake the muffins right after mixing, as the leaveners begin working quickly. If needed, you can prep and measure your wet and dry ingredients separately, then combine right before baking.

Final Thoughts

There’s pure joy in sharing homemade treats, and these Blueberry Muffins with Lemon Glaze have a way of making any day feel extra sunny. Whip up a batch, pour yourself a cup of something you love, and treat yourself—and those around you—to this irresistible, flavor-packed bake. You’re going to want to make these again and again!

Blueberry Muffins with Lemon Glaze Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Indulge in these delightful Blueberry Muffins with a zesty Lemon Glaze for a perfect breakfast treat or anytime snack.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients:

1 cup whole milk
1/2 cup unsalted butter (melted)
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
Zest of 1 lemon

For the Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

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Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients: In another bowl, whisk milk, melted butter, eggs, vanilla extract, and lemon zest until smooth. Combine with dry ingredients.
Add Blueberries: Gently fold in blueberries. Fill muffin cups and bake for 18–22 minutes.
Make Glaze: Whisk powdered sugar and lemon juice for glaze. Drizzle over cooled muffins.