These Lemon Blueberry Muffins with Glaze are perfectly fluffy and moist. Every bite is bursting with blueberries and the lemony glaze adds moisture and a lemony zing making these the perfect breakfast muffin!
Today, I am sharing with you our family's favourite blueberry muffin recipe. It has stood the test of time and a repeat winner when compared to others.
YOU'LL LOVE THIS RECIPE!
- soft, fluffy and moist, these 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 ingredients in this recipe. Be sure to use fresh lemons!
INGREDIENTS & SUBSTITUTIONS
- basic dry ingredients: all-purpose flour, baking powder, sugar & salt
- large egg - 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.
- 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 in this recipe.
- powdered sugar for the glaze.
Preheat oven to 400°F. Line muffin tins with paper cups 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 mixing bowl, combine all-purpose flour, granulated sugar, baking powder and salt.
In a separate 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 dry ingredients 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.
Spoon in to prepared muffin tins, filling about three-quarters full.
Combine lemon zest with 2 tbsp. sugar. Sprinkle over top of the muffins.
Bake in 400°F oven for 20 minutes or until tops or muffins spring back lightly when touched.
For the glaze: Using 2-3 tbsp. of powdered sugar, add lemon juice to make a glaze with thin consistency. Add more or less of each ingredient until desired consistency is reached. Drizzle over warm muffins.
What is the best way to store blueberry muffins?
Store cooled muffins at room temperature in am air-tight 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.
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 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.