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Blueberry Muffins with Lemon Glaze

Blueberry Muffins with Lemon Glaze

Blueberry Muffins with Lemon Glaze are a delightful treat that combines tender, moist muffins bursting with fresh blueberries and a tangy, sweet lemon glaze. Perfect for breakfast, brunch, or a snack, these muffins balance fresh fruity flavors with a zesty finish, made simply using pantry staples and fresh ingredients.

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest (plus extra for garnish)
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup plain yogurt (substitute coconut yogurt for vegan/dairy-free)
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh blueberries (or raspberries, blackberries, or mixed berries as variation)

Lemon Glaze

  • 3/4 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to ensure even baking and easy removal of muffins.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest to distribute the leavening agents and lemon flavor evenly throughout the muffin base.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs with granulated sugar until lightly fluffy. Stir in the vegetable oil, plain yogurt, and fresh lemon juice to add moisture, richness, and tang.
  4. Fold Wet Into Dry: Gently combine the wet ingredients with the dry mix, stirring just until everything is incorporated. Avoid overmixing to keep the muffins tender and light.
  5. Add Blueberries: Carefully fold the fresh blueberries into the batter, ensuring they’re evenly distributed without bursting their skins.
  6. Bake Until Golden: Divide the batter evenly among the muffin cups. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for a few minutes before removing.
  7. Prepare Lemon Glaze: Whisk together powdered sugar and fresh lemon juice until you achieve a smooth, pourable consistency. Drizzle the glaze generously over the warm muffins for a zesty finish.

Notes

  • Use fresh or properly thawed berries; if using frozen, drain and pat dry to prevent excess moisture.
  • Do not overmix the batter to maintain tender, light muffins.
  • Zest lemons before juicing to get more vibrant lemon flavor.
  • Measure flour by spooning and leveling for accurate amounts and to avoid dense muffins.
  • Apply glaze while muffins are warm to allow it to soak in perfectly.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free flour substitution)

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 18g
  • Sodium: 170mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: blueberry muffins, lemon glaze, gluten-free muffins, breakfast muffins, fruity muffins, easy muffin recipe, moist muffins