Description
These Blueberry Muffins with Lemon Glaze are a delightful treat combining sweet, juicy blueberries with a tangy, zesty lemon glaze. Moist, tender, and bursting with fresh flavors, these muffins are perfect for breakfast, snacks, or light dessert, easy to make and guaranteed to brighten your day.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
Main Ingredient
- 1 cup fresh blueberries (or frozen, tossed in flour)
Lemon Glaze
- 3/4 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Prep Your Ingredients: Gather all ingredients and preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well. Rinse and dry fresh blueberries thoroughly.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined for consistent rise and texture.
- Combine Wet Ingredients: In a separate bowl, lightly beat the egg, then add milk, vegetable oil, vanilla extract, lemon zest, and lemon juice, stirring until well mixed to infuse moisture and citrus flavor.
- Bring Batter Together: Gradually fold wet ingredients into dry, mixing just until combined to keep muffins tender. Gently fold in blueberries last to prevent them from breaking and discoloring the batter.
- Bake the Muffins: Spoon batter evenly into muffin cups, filling about 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins slightly before glazing.
- Prepare and Apply Lemon Glaze: Mix powdered sugar with fresh lemon juice until smooth. Drizzle glaze generously over warm muffins for a glossy, tangy finish that complements the blueberry sweetness.
Notes
- Use fresh lemon zest to intensify citrus flavor beyond lemon juice only.
- Do not overmix batter to keep muffins light and tender.
- Coat blueberries with a little flour before folding to prevent sinking.
- Measure flour by spooning and leveling for accuracy instead of scooping.
- Glaze muffins while warm but not hot to allow glaze to set properly without melting off.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg