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Best Lemon Blueberry Muffins with Zesty Glaze

Close-up of a Lemon Blueberry Muffins with a bite taken out, showing moist interior and lemon glaze dripping.
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Follow this simple recipe to bake moist, tender lemon blueberry muffins with a bright, zesty lemon glaze. This guide includes tips for keeping blueberries evenly distributed.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup whole milk or buttermilk
  • 1/4 cup vegetable oil or melted unsalted butter
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2-3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg, milk, oil (or butter), lemon zest, lemon juice, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. In a small bowl, toss the fresh blueberries with 1 tablespoon of the flour mixture reserved from the dry ingredients. This step helps prevent sinking.
  6. Gently fold the coated blueberries into the batter.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. While cooling, prepare the glaze: Whisk the powdered sugar and lemon juice together until smooth. Add more juice, a half teaspoon at a time, until you reach a thick but pourable consistency.
  11. Drizzle the glaze over the cooled muffins.

Notes

  • For a stronger lemon flavor, use buttermilk instead of regular milk. The acidity reacts well with the baking powder for a higher rise.
  • To ensure a tender crumb, mix the batter only until the dry streaks disappear. Overmixing develops gluten, resulting in tough muffins.
  • If you prefer a crumb topping, mix 1/4 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 2 tablespoons cold butter until crumbly, and sprinkle over the batter before baking.

Nutrition

Find it online: https://cookifyme.com/lemon-blueberry-muffins-recipe/