Blueberry Muffins with Lemon Glaze (Printable Version)
Moist muffins packed with blueberries and finished with a bright lemon glaze – perfect for breakfast or anytime treats.
# The Ingredients You'll 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
# Step-by-Step Instructions:
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 Tips::
01 -
- Ready in just 35 minutes from start to finish
- Uses simple pantry staples you likely already have
- Perfectly moist with bakery style domed tops
- Versatile recipe that works with fresh or frozen blueberries
02 -
- Each muffin contains a full serving of antioxidant rich blueberries
- The recipe works equally well with other berries or a mixed berry combination
- These muffins freeze beautifully for up to 3 months
03 -
- Allow ingredients to come to room temperature before mixing for the most even texture
- Toss blueberries with a tablespoon of flour before folding into batter to prevent sinking
- For bakery style high tops, start baking at 425°F for 5 minutes, then reduce to 375°F for the remaining time