Description
These Blueberry Muffins with Lemon Glaze are soft, fluffy, and bursting with fresh blueberries, finished with a sweet, tangy lemon glaze for a bright and delicious breakfast treat.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk (or whole milk with 1 tbsp lemon juice)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
- Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, buttermilk, eggs, and vanilla extract until well combined.
- Gently toss blueberries with 1 tablespoon flour to prevent sinking. Add wet ingredients to dry ingredients and stir until just combined. Fold in blueberries.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled muffins.
Notes
- Do not overmix the batter; a few lumps are okay.
- Frozen blueberries can be used — do not thaw before adding.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg