Blueberry Muffins with Lemon Glaze (Printable Version)
# What You Need:
→ Muffins
01 -
2 cups all-purpose flour
02 -
¾ cup granulated sugar
03 -
2 tsp baking powder
04 -
½ tsp baking soda
05 -
½ tsp salt
06 -
½ cup unsalted butter, melted and cooled
07 -
2 large eggs
08 -
1 cup plain yogurt or sour cream
09 -
1 tsp vanilla extract
10 -
Zest of 1 lemon
11 -
1½ cups fresh or frozen blueberries (if frozen, do not thaw)
→ Lemon Glaze
12 -
1 cup powdered sugar
13 -
2–3 tbsp fresh lemon juice
14 -
Optional: extra lemon zest for garnish
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
02 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 -
In another bowl, whisk melted butter, eggs, yogurt, vanilla, and lemon zest until smooth.
04 -
Add wet ingredients to dry and mix gently until just combined (do not overmix).
05 -
Fold in blueberries with a spatula.
06 -
Divide batter evenly among muffin cups, filling each about ¾ full.
07 -
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 -
In a small bowl, whisk powdered sugar with lemon juice to form a smooth glaze.
10 -
Drizzle glaze over cooled muffins and garnish with extra lemon zest if desired.
# Additional Notes:
01 -
For bakery-style domes, rest the filled muffin pan in the fridge for 15 minutes before baking.
02 -
Substitute Greek yogurt for a tangier flavor and extra protein.
03 -
Add a pinch of cinnamon to the batter for warmth.