If you’ve been searching for a lip-smacking treat that’s just as cozy for weekend brunches as it is for afternoon snacks, look no further than these Blueberry Muffins with Lemon Glaze. Bursting with juicy blueberries and finished with a zesty, sweet glaze, every bite feels like a cheerful kitchen hug. The simple crumb is tender and moist, and the bright citrusy glaze takes these classic muffins to new heights. Whether you enjoy them fresh from the oven or save a few for later, Blueberry Muffins with Lemon Glaze are a must-bake for anyone who loves baking with fruit and a hint of sparkle.
Ingredients You’ll Need
The magic of Blueberry Muffins with Lemon Glaze lies in its easy-to-find ingredients that work together harmoniously. Each one brings something special—whether it’s texture, flavor, or those pops of color that make these muffins irresistible.
- All-purpose flour: The sturdy foundation for fluffy muffins, giving your batter the structure it needs.
- Granulated sugar: Adds classic sweetness and helps create a tender crumb.
- Brown sugar: Gives a warm, caramel note that adds extra dimension to the flavor.
- Baking powder: Ensures the muffins rise nicely, creating that perfect domed top.
- Salt: Boosts all the flavors and keeps the sweetness in check.
- Unsalted butter: Melted for a rich, buttery texture throughout each bite.
- Large egg: Binds everything together and helps with rise and richness.
- Milk: Adds moisture, so the muffins stay soft and fluffy.
- Vanilla extract: Infuses the batter with a lovely aromatic sweetness.
- Blueberries: The star! Fresh or frozen, these add bursts of tangy, juicy flavor and beautiful color.
- Powdered sugar: Builds the base for a smooth, dreamy lemon glaze.
- Fresh lemon juice: Brightens up the glaze and brings out the blueberry flavors.
- Lemon zest: Packs a fragrant hit of citrus that makes the glaze irresistible.
How to Make Blueberry Muffins with Lemon Glaze
Step 1: Prep the Oven and Pan
Kick things off by preheating your oven to 375°F (190°C) and lining a 12-cup muffin tin with paper liners or greasing it well. This small prep step ensures your muffins release easily and bake evenly, so don’t skip it!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Whisk them together—this not only blends the ingredients thoroughly but also introduces a bit of air, giving your muffins an extra lift.
Step 3: Stir Together the Wet Ingredients
Grab another bowl and whisk together the melted butter, large egg, milk, and vanilla extract. Make sure your butter is cooled, so you don’t accidentally cook the egg. This combination is what gives the muffins their rich, moist texture.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir until just combined—don’t worry if there are a few streaks of flour. Overmixing can make the muffins tough, so gentle folding is key to tender Blueberry Muffins with Lemon Glaze.
Step 5: Fold in the Blueberries
Gently fold in the blueberries. If you’re using frozen berries, add them straight from the freezer to prevent the color from bleeding into the batter. This careful mixing keeps the berries whole and distributes them evenly for juicy bursts in every bite.
Step 6: Fill and Bake
Divide the batter evenly among the muffin cups—filling about two-thirds full is just right. Pop the pan into the oven and bake for 20 to 25 minutes. The muffins are done when a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Step 7: Make the Lemon Glaze
While the muffins are cooling, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. The glaze should be thick but pourable. This is the finishing touch that makes Blueberry Muffins with Lemon Glaze truly extraordinary.
Step 8: Glaze the Muffins
Once the muffins have cooled, drizzle the lemon glaze over the tops. The glaze will set into a slight sheen, adding a sweet-tart punch and a bakery-worthy finishing touch. Let them sit for a few minutes to set before diving in!
How to Serve Blueberry Muffins with Lemon Glaze
Garnishes
For an extra burst of color and flavor, you can sprinkle a little more fresh lemon zest or a few extra blueberries on top of the glazed muffins. A pinch of coarse sugar before baking adds extra sparkle and crunch, making Blueberry Muffins with Lemon Glaze look as good as they taste.
Side Dishes
Pair your muffins with creamy Greek yogurt, a platter of fresh fruit, or even a simple egg scramble for a balanced breakfast. The tangy lemon glaze matches perfectly with herbal teas or a hot cup of coffee, rounding out your snack or morning spread beautifully.
Creative Ways to Present
Stack the muffins on a cake stand and nestle a few lemon slices or extra blueberries around for a charming brunch table centerpiece. If you’re feeling crafty, wrap individual Blueberry Muffins with Lemon Glaze in parchment and twine for an adorable grab-and-go treat or lunchbox surprise.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to three days. The glaze will firm up, and the flavor deepens—so sometimes, they taste even better the next day!
Freezing
To freeze, let the muffins cool completely (and if possible, wait to glaze them until thawing). Wrap individually in plastic wrap and place in a freezer bag. They’ll keep well for up to two months. Just let them come to room temperature before serving, then add the lemon glaze for a fresh-from-the-oven taste.
Reheating
If you’d like to enjoy them warm, pop the muffins in a 325°F (165°C) oven for about 8 minutes or microwave for 10–15 seconds. Add glaze after reheating if possible, as this keeps it glossy and vibrant on top of your Blueberry Muffins with Lemon Glaze.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work wonderfully here. Just add them straight from the freezer and gently fold into the batter. This keeps them intact and minimizes purple streaks in your muffins.
What can I use instead of lemon in the glaze?
Lime juice and zest make a tart and refreshing substitute! Orange would also be delicious, giving a sweeter, subtler citrus note to your Blueberry Muffins with Lemon Glaze.
Can I make these muffins dairy-free?
Yes! Swap the butter for your favorite dairy-free spread, and use a plant-based milk like oat or almond. The muffins will still be moist and flavorful with all that blueberry and lemon goodness.
Why did my muffins turn out dense?
This usually happens if the batter was overmixed or too much flour was added. For the best texture, stir the ingredients until just combined and be gentle when folding in blueberries.
How do I keep the muffin tops from sticking when glazing?
Let the muffins cool completely on a wire rack before glazing, and place a sheet of parchment or wax paper underneath to catch drips. This way, every Blueberry Muffin with Lemon Glaze looks picture-perfect and easy to pick up.
Final Thoughts
I hope you feel inspired to fill your kitchen with the irresistible aroma of Blueberry Muffins with Lemon Glaze soon. Whether you bake them for a crowd or just to treat yourself, these delightful muffins are guaranteed to bring cheery, lemon-blueberry joy to your table. Happy baking!
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Blueberry Muffins with Lemon Glaze Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Blueberry Muffins with Lemon Glaze are a delightful treat that perfectly balances the sweetness of blueberries with a tangy lemon glaze. They are moist, flavorful, and easy to make, ideal for breakfast or as a snack.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin.
- Prepare the batter: In a large bowl, combine the dry ingredients. In another bowl, mix the wet ingredients. Combine the wet and dry ingredients, then fold in the blueberries.
- Bake: Fill muffin cups and bake for 20-25 minutes until done. Cool before glazing.
- Make the lemon glaze: Whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled muffins.
Notes
- For extra texture, sprinkle coarse sugar on top before baking.
- Use fresh blueberries for best flavor; if using frozen, do not thaw before mixing.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~280 kcal
- Sugar: ~22 g
- Sodium: ~180 mg
- Fat: ~10 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~4 g
- Trans Fat: ~0 g
- Carbohydrates: ~39 g
- Fiber: ~2 g
- Protein: ~4 g
- Cholesterol: ~45 mg
