Lemon Blueberry Muffins filled with deliciously plump blueberries and fresh lemons.
Glazing these muffins is a quick and easy two ingredient sweet lemon glaze.
Whether for breakfast or as a snack or dessert, these muffins are delicious with blueberry and lemon flavor in every bite.
Bakery muffins have big beautiful tops and these lemon blueberry muffins deliver!
Achieving plump and delicious muffin tops is easy to do by increasing the oven temperature to 425˚ for the first five minutes of baking time.
Increasing the temperature for the first five minutes and then decreasing the temperature for the remaining baking time will create rounded crispy muffin tops with soft and fluffy centers.
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Ingredients in Lemon Blueberry Muffins
Fresh ingredients always packs the most flavor but you can substitute the blueberries in this recipe for frozen ones. Keep them frozen until it is time to fold them into the muffin batter before baking.
For the full list of ingredients with their measurements, check the bottom of this post for the recipe card.
- Butter – unsalted and softened
- All-purpose flour – spooned & leveled
- Granulated Sugar
- Lemons – for the zest and for the fresh lemon juice
- Vanilla extract
- Blueberries – fresh or frozen
- Confectioner’s sugar – for the glaze
YOU MAY ALSO LIKE: Caramel Banana Muffins
How to Make Blueberry Lemon Muffins
I am a huge fan of using my hand or stand mixer and I use it every chance I get to make things easier in the kitchen but some things are just better by hand if possible.
Starting off with softened butter will make this muffin batter come together smoothly and easily. Make sure to set the egg and the butter out before baking so that you have room temperature ingredients to work with.
Prepare the lemon zest by using a zester. You will need the zest from one lemon to add into the batter. You will also need the juice from the lemon so don’t discard it! To get the most juice out of your lemons, use a lemon squeezer!
Add the lemon zest to the softened butter and cream it together until it is smooth. Add the granulated sugar and mix until it becomes smooth.
Next, the egg, lemon juice, and vanilla extract are added to the batter.
Combine the spooned & leveled all-purpose flour, salt, and baking powder together until well combined.
Mix in half of the dry ingredients and half of the milk to the bowl. Once the ingredients are incorporated (it should take just a few turns) add the remaining dry ingredients and milk.
Adding a little at a time prevents from mixing the ingredients.
The blueberries are folded into the other ingredients once the batter is made. It is important to gently fold the blueberries into the batter so that it doesn’t break the blueberries and cause the batter to turn purple.
The batter is then divided equally between 12 muffin cups. You can either choose to line the muffin cups with muffin liners or use a baking spray to prevent the muffins from sticking.
The muffins are then added into the preheated oven for 5 minutes at 425˚ and then the remaining of the baking time at 375˚.
These lemon blueberry muffins are then allowed to cool completely before topping with the sweet lemon glaze.
Sweet Lemon Glaze
There are only two ingredients in this lemon glaze and it balances these lemon blueberry muffins wonderfully.
Lemon juice is added to one quarter cup of confectioner’s sugar and it is blended until it is smooth. If the glaze is too thick, add a touch more of lemon juice to the mixture.
Alternately, if the glaze is too thin, add a tad bit more confectioner’s sugar to thicken the glaze.
To prevent the glaze from seeping down into the muffins, pour the glaze on completely cool muffins.
- 1/2 cup butter, unsalted and room temperature
- 1 cup granulated sugar, plus 2 tbsp for sprinkling
- 1 egg, room temperature
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup milk
- 2 tsp baking powder
- 1 tsp salt
- 2 cups blueberries (fresh or frozen)
- 1 tbsp lemon juice
- 1/4 cup confectioner’s sugar
- Preheat the oven to 425˚
- Prepare a 12 cup muffin pan by either lining with muffin liners or by using a baking spray.
- Add the zest of one lemon to the softened butter and cream together until smooth.
- Mix in the granulated sugar as well as the lemon juice and the vanilla extract.
- Add the room temperature egg and combine well.
- In a separate bowl, combine the all-purpose flour, salt, and baking powder.
- Add half of the dry ingredients into to the we ingredients.
- Add half of the milk.
- Mix until ingredients are incorporated.
- Mix in the remaining flour mixture and milk.
- Mix until combined.
- Gently and carefully fold in the blueberries.
- Divide the batter equally between 12 muffin cups.
- Bake in the preheated oven at 435˚ for 5 minutes.
- After 5 minutes, reduce the heat to 375˚ and bake for an additional 10-13 minutes.
- Check the center of the muffins with a toothpick for doneness before removing.
- Allow the muffins to cool completely before drizzling with lemon glaze.
To make glaze
- Combine the lemon juice with the confectioner’s sugar and mix until smooth.
- Drizzle on cooled muffins.
- Store muffins in air tight container.
Reducing the heat gives the muffins a dome top. Do not bake the muffins at 425˚ for the entire baking time.
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Amount Per Serving: Calories: 249Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 292mgCarbohydrates: 40gFiber: 1gSugar: 22gProtein: 4g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.