Glazed Lemon Blueberry Muffins Recipe
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Start your day with a bright, fruity flavor when you bake these easy and delicious Glazed Lemon Blueberry Muffins. The fresh citrus flavor and sweet blueberries are just what you need to kick-start your morning. Fresh blueberry muffins are great for the summer and upcoming holidays, like Mother’s Day or the morning of the Fourth of July.
Why You’ll Love This Blueberry Muffin Recipe!
Ingredient Notes
Muffins
- Flour | All-purpose flour gives the muffins structure and holds all the flavorful ingredients.
- Sugar | Add to the natural sweetness of the fresh berries with classic granulated sugar.
- Leavening Agents | Use a combination of baking powder and baking soda for the perfect texture.
- Salt | Bring out the sweeter notes with a bit of kosher salt for contrast.
- Lemons | Grate fresh lemon zest from two lemons for an authentic and sharp citrus flavor.
- Butter | Add richness to the muffins with unsalted butter, melted and cooled.
- Eggs | Mix in two large eggs for tender muffins.
- Sour cream | Sour cream is the secret ingredient that makes these homemade muffins deliciously moist!
- Milk | Use whole milk to help bind the ingredients and produce a beautiful golden brown color once baked.
- Vanilla | Vanilla extract deepens the taste and brings more complexity to the flavor of the muffins.
- Blueberries | Using fresh blueberries makes for the best flavor and texture.
Lemon Glaze
- Powdered sugar | The base of the glaze is powdered sugar for sweetness and a smooth and silky texture.
- Lemon | Add fresh lemon juice and zest for a bright citrus flavor. Feel free to adjust the amount of lemon flavor for the glaze.
- Lemon extract | The lemon extract helps to add lemon flavor without making the glaze too thin.
How to Make the Best Lemon Blueberry Muffin Recipe
Brighten any morning with my easy lemon blueberry recipe! Before starting the recipe, bring ingredients like eggs, butter, milk, and sour cream to room temperature. This helps to make a smoother batter.
STEP 1 | Preheat and prep
Prep for the recipe by preheating the oven to 375°F and lining a standard muffin tin with paper liners or grease the cups with non-stick cooking spray.
STEP 2 | Combine dry ingredients
Next, combine the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest in a large mixing bowl, stirring well until evenly mixed.
STEP 3 | Mix wet ingredients
In another bowl, whisk together the cooled melted butter, eggs, sour cream, milk, and vanilla extract.
STEP 4 | Complete the muffin batter
Now, pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
STEP 5 | Add the blueberries
Then, gently fold in the fresh berries with a rubber spatula being careful not to crush any of the berries.
STEP 6 | Fill muffin cups
Next, divide the muffin batter evenly among the cups, filling each about 2/3 full. Then, bake them in the preheated oven for 20-22 minutes or until the top of the muffins are golden brown and a toothpick inserted into the center comes out clean.
STEP 7 | Let the muffins cool
Once the muffins are done baking, let them cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
STEP 8 | Combine glaze ingredients
Once the muffins are cooled completely, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon extract, and lemon zest until you achieve a smooth, pourable consistency.
STEP 9 | Drizzle, set, and enjoy!
Drizzle the lemon glaze over each muffin, allow the glaze to set for a few minutes, then your muffins are ready to be enjoyed!
Tips from the Home Chef’s Kitchen
If you’re looking for more recipes with fresh fruits to add to your summer menu, try my Lemon Blueberry Pancakes with poppy seeds, Strawberry Scones, and Cherry Cake with a buttermilk glaze!
Variations and Substitutions
- Frozen Blueberries. You can use frozen blueberries, but use them directly from the freezer to prevent them from bleeding into the batter.
- Decorating with Glaze. If you prefer another method of adding the glaze to the muffins, go for it! Try dipping the tops of each muffin into a shallow dish of the glaze for a close-to-perfect circle on top. Or, make a more random and abstract-like drizzle instead of trying to get perfect, thin zig-zags.
- Other Toppings. Top the muffins with fresh blueberries, lemon zest, powdered sugar, or another favorite muffin topping, if preferred.
- Some excellent sugar alternatives include natural cane sugar, coconut sugar, or artificial sweeteners.
- Use gluten-free flour and GF extracts for gluten-free blueberry muffins.
Storage and Reheating Tips
- Store the muffins in an airtight container at room temperature for up to 2 days for the best results or in the refrigerator or freezer for longer freshness.
- Then, warm them before serving for a shorter bake time at the same temperature as recommended.
Frequently Asked Questions
This is not a required step, but tossing the blueberries in a little flour before adding them to the batter helps prevent them from sinking to the bottom during baking. So, if you want the blueberries to ‘float’ in the muffins, coating them before adding them to the batter will help significantly.
Butter is better than oil for a muffin recipe because it produces better flavor with a deeper richness than a mild-tasting oil. But either will work for any muffin recipe.
Sure! Sour cream is great for adding moisture to a muffin recipe, but you can replace it with plain Greek yogurt for a healthier alternative.
Most muffin recipes are more equivalent to cake regarding nutritional value. So, these blueberry muffins are not necessarily healthy but are far better than a box mix with added preservatives and other unnecessary and unnatural ingredients. In general, these muffins have some value from the benefits of fresh blueberries and other ingredients, but they are best enjoyed in moderation.
Looking for more easy and sweet muffin recipes?
Who doesn’t love a sweet and tender muffin or two to start the day? Try more of my many muffin recipes, like my popular Lemon Poppy Seed Muffins, bakery-style Coffee Cake Muffins, healthier Gluten-Free Muffins with strawberries, and refreshing Orange and Cranberry Muffins – Yum!
What to Serve With Lemon Blueberry Muffins
Complete your morning meal by serving these lemon blueberry muffins with my Sausage Egg Breakfast Casserole for a savory-sweet combination or this Sausage Quiche with a flaky, buttery crust.
On simple mornings, I like to serve freshly baked blueberry muffins with tender Pan Fried Potatoes and bacon or breakfast sausage.
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Lemon Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- zest of 2 lemons
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- ½ cup sour cream
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries washed and patted dry
Lemon Glaze
- 1 cup powdered sugar
- 1 – 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- zest of 1 lemon
Instructions
- Preheat the oven to 375°F. Line a standard muffin tin with paper liners or grease the cups with non-stick cooking spray.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest. Stir well to combine.
- In another bowl, whisk together the melted butter, eggs, sour cream, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the fresh blueberries. You can also toss the blueberries in a little flour before adding them to the batter to prevent them from sinking to the bottom of the muffins.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 20-22 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once the muffins are done baking, let them cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
Lemon Glaze
- Once the muffins are cooled completely, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, lemon extract, and lemon zest until you achieve a smooth, pourable consistency. Change the amount of lemon juice to adjust the desired thickness. If it becomes too thin, add more powdered sugar.
- Once the muffins have cooled, drizzle the lemon glaze over the top of each muffin. Allow the glaze to set for a few minutes, and then your muffins are ready to be enjoyed!
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
