These Lemon Blueberry Muffins with Glaze are perfectly fluffy and moist. Every bite is bursting with juicy blueberries and the lemony glaze adds a lemony zing making these the perfect breakfast muffin!
Today, I am sharing with you our favourite recipe for blueberry muffins. This great recipe has been in our family for years.
This easy muffin recipe has a tender crumb, loaded with plump blueberries and a sweet and tangy lemon glaze drizzled on top.
YOU'LL LOVE THIS RECIPE!
- soft, fluffy and moist, these tenders muffins have been tested several times to obtain the perfect texture and flavour!
- quick and easy with no fancy equipment needed. Muffins can be mixed entirely by hand.
- basic pantry ingredients in this recipe. Be sure to use fresh lemons so that you can enjoy the tangy lemon flavor of the glaze.
INGREDIENTS & SUBSTITUTIONS
A few notes about the ingredients for this recipe below. You can find the printable recipe card at the bottom of this post.
- basic dry ingredients: all-purpose flour, baking powder, sugar & salt
- large eggs- eggs should be at room temperature. Take them out of the refrigerator 30 to 60 minutes before baking.
- milk - I use 1% milk or you can use any milk except for skim milk. You can also substitute buttermilk.
- fresh blueberries - fresh or frozen
- melted butter - should be melted and cooled.
- lemon zest for glaze.
- fresh lemon juice for glaze. I do not recommend using bottled lemon juice or lemon extract in this recipe.
- powdered sugar for the glaze.
This recipe makes 12 regular size muffins. For larger muffins, you can fill 10 of the muffin tins instead of 12.
Bake times will vary with 10 minutes and you will need to give them an extra two to three minutes.
Preheat oven to 400°F. Line muffin tins with muffin liners or grease muffin tins and set aside.
Zest lemon and set aside. Juice half the lemon and set aside. You will be using it for the tasty glaze on top of the muffins.
In a large bowl, combine flour, granulated sugar, baking powder and salt.
In a separate medium bowl, beat the egg, then add in milk and cooled, melted butter. (Do not add hot melted butter to the eggs).
Add wet ingredients to flour mixture and stir just until moistened.
Fold in the blueberries. If you're using frozen blueberries and you don't want the batter to turn purple, toss the frozen blueberries in 1 tbsp. of flour to coat the berries. You may want to set a few extra blueberries aside for each muffin to press into the muffin tops before baking.
Spoon in to prepared muffin tin, filling about three-quarters full.
Combine lemon zest with 2 tbsp. sugar. Sprinkle over muffin tops.
Bake in 400°F oven for 20 minutes or until tops or muffins spring back lightly when touched and tips are a light golden brown.
Cool for two to three minutes in pan on wire rack, then carefully remove the muffins and transfer to wire rack while you make the glaze.
how to make sweet lemon glaze
For the sweet lemon glaze: In a small bowl, combine confectioners sugar (powdered sugar) and lemon juice to make a glaze with thin consistency. Add more or less of each ingredient until desired consistency is reached. Drizzle over slightly cooled muffins.
What is the best way to store blueberry muffins?
Store cool muffins at room temperature in an airtight container. Line the container with paper towels. They will keep for up to two days. If you store them in refrigerator they will keep for up to five days. Simply pop them into the microwave to give them that just-from-the-oven taste.
Can you freeze blueberry muffins?
Yes! Freeze muffins by cooling completely, then placing in a freezer safe container for up to two months. Thaw completely at room temperature before eating. To experience that fresh muffin texture, you can pop them in the microwave once thawed for five to ten seconds.
Yes, use muffins straight from the freezer. To avoid having the batter turn purple, toss the blueberries in 1 tbsp. of all-purpose flour before adding them to the batter.
Ensure that you have an accurate oven temperature by using an oven thermometer. Another tip is not to over bake the muffins. Check the muffins five minutes before they should be done. Some ovens bake more quickly and you can also have varying results form different muffin tins.
A few final tips before you tackle this delicious recipe:
- Do not over mix the muffin batter. When adding the wet and dry ingredients, mix with as few strokes as possible.
- Be careful not to over bake the muffins. Check them 5 minutes before the end of cooking time with a toothpick or cake tester.
- Fresh lemons and lemon juice is must in this recipe!
- Melted butter must be cooled before adding the beaten eggs.
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This recipe was updated on February 2, 2022 with new photos for step-by-step photos.