These lemon blueberry muffins are perfectly fluffy and moist. You will love them because in every bite there is a mix of sweet juice from the blueberries bursting as you bite into them then with a hint of lemon. The lemon glaze drizzled over the top really makes them an all-time favourite.
1 and 1/2 cups all-purpose flour
2 and 1/2 tsp. baking powder
1/2 cup sugar
1/8 tsp. salt
1 egg, at room temperature
3/4 cup milk
1/3 cup butter, melted and cooled.
1 cup blueberries
1 tbsp. grated lemon zest (for topping)
2 tbsp. sugar (for topping)
Juice from 1/2 lemon for glaze
2 tbsp. powdered sugar for glaze
- Grease 12 medium muffin tins or line with paper baking cups
- Preheat oven to 400°F.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder and salt.
- In a smaller mixing bowl, beat the egg, then add in milk and melted butter, cooled.
- Add liquid ingredients to dry ingredients, stirring with as few strokes as possible.
- Gently, fold in the blueberries. If using frozen blueberries, toss them first in 1 tbsp. of all-purpose flour to stop the batter from turning purple.
- Divide batter evenly into 12 prepared muffin tins.
- For topping: combine lemon zest with 2 tbsp. of granulated sugar. Divide evenly and sprinkle over top of each muffin.
- Bake in 400°F oven for 20 minutes or until tops of muffins spring back when lightly touched. You can also test with a cake tester or toothpick. There should be no batter on the toothpick after poking it into the middle of the muffin.
- Remove muffins and place on wire cooling rack. (Place a sheet of plastic wrap or parchment paper underneath so that the glaze does not drip onto your work surface. Easy clean up)!
- For the glaze: Combine 2 to 3 tbsp. of powdered sugar with lemon juice to make a glaze with thin consistency. Add more or less of each ingredient until you read a consistency that can be drizzled over the muffins.
- Using a spoon, drizzle glaze over 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.
- Freeze muffins by cooling completely, then placing in a freezer safe container for up to two months. Thaw completely at room temperature before eating.
- If using frozen blueberries, toss them in 1 tbsp. of flour before adding them to the batter. This will stop the batter from turning purple.
- When mixing wet and dry ingredients together, mix with as few strokes as possible. This will result in fluffy, beautifully-textured muffins.
- Placing a sheet of parchment paper or plastic wrap under the wire cooling wrap will make for easy clean up when you drizzle the glaze over the muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baked
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 14.2 g
- Sodium: 207.6 mg
- Fat: 5.8 g
- Saturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 27.6 g
- Fiber: 0.8 g
- Protein: 2.9 g
- Cholesterol: 29.3 mg
Keywords: Lemon Blueberry Muffins, Breakfast Muffins, easy recipe