Blueberry Muffins with Lemon Glaze – Moist & Bright Muffins
There’s something undeniably comforting about the smell of muffins baking in the oven – especially when they’re bursting with blueberries and finished with a sweet lemon glaze. These Blueberry Muffins with Lemon Glaze are soft, tender, and packed with fruity flavor. They strike the perfect balance between indulgence and brightness. They’re a favorite for breakfast, snacks, or even dessert.
Whether you’re baking for weekend guests, meal prepping for busy mornings, or simply treating yourself, this recipe is easy to make and delivers every time. The lemon glaze adds just enough sweetness and zing to complement the juicy blueberries in every bite.
Why You’ll Love These Muffins
This recipe is a staple in our kitchen because it’s:
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Quick and Simple – The batter comes together in one bowl, and you’ll have muffins ready in about 30 minutes.
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Bursting with Blueberries – Each muffin is loaded with berries, giving you juicy bites throughout.
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Brightened by Lemon – Lemon zest in the batter and lemon juice in the glaze keep things light and refreshing.
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Perfect for Any Occasion – From breakfast to dessert, these muffins are always a hit.
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Freezer-Friendly – Make a batch ahead and freeze them for later.
Ingredient Highlights
This muffin recipe uses simple ingredients that work together to create moist, flavorful muffins with just the right amount of citrus flair.
The star of the show is fresh blueberries which provide natural sweetness and pops of juiciness. Coating them in flour helps keep them from sinking to the bottom of the muffin. Lemon zest goes directly into the batter and adds brightness that complements the fruit. All-purpose flour provides structure while a blend of milk, oil, and egg ensures the muffins are light and tender.
Once the muffins are baked and cooled, a quick lemon glaze made from powdered sugar and fresh lemon juice is drizzled over the top. It adds a sweet-tart finish that takes them over the top – no frosting necessary!
How to Make Blueberry Muffins with Lemon Glaze
The process is wonderfully straightforward. First, you’ll mix the dry ingredients in one bowl and the wet ingredients in another. Be careful not to overmix when you combine the two. Just fold them together until everything is incorporated.
Coating the blueberries in a bit of flour before folding them in helps them stay evenly distributed in the batter. Once mixed, spoon the batter into a greased or lined muffin tin and bake until the tops are golden and a toothpick comes out clean.
Let the muffins cool before drizzling on the lemon glaze. This prevents the glaze from melting and helps it set nicely on top.
Storage & Make-Ahead Tips
These muffins store well at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. If you’d like to freeze them, let them cool completely and skip the glaze. Wrap each muffin individually and place in a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature and add fresh glaze if desired.
If you’re prepping for a brunch or special occasion, you can bake the muffins a day in advance and glaze them the morning of for a freshly finished look.
Equipment Used
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Muffin Tin – A standard 12-cup muffin tin for baking
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Mixing Bowls – For separating wet and dry ingredients
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Whisk – Helps combine ingredients smoothly
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Zester – For fresh lemon zest
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Cooling Rack – Ensures even cooling before glazing
Other Recipes to Try
If you’re into fruity, sweet baked goods or love lemon-flavored treats, here are some more favorites from Sisters Know Best:
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Cranberry Orange Muffins – Tart cranberries and bright orange make these perfect for winter or brunch.
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Apple Cinnamon Muffins – Classic warm spices and fruit for cozy mornings.
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Lemon Pudding Cake – A zesty dessert with a soft cake top and gooey lemon center.
These Blueberry Muffins with Lemon Glaze are the kind of treat that makes mornings feel special. They’re light, flavorful, and easy to prepare. And the lemon glaze adds that final touch of brightness. Whether you’re baking for your family, hosting brunch, or just craving something sweet and citrusy, this recipe will become a favorite in your rotation. Try them once and you’ll see why we can’t stop making them!
Blueberry Muffins with Lemon Glaze
Notes
- You can use frozen blueberries—no need to thaw, just coat them in flour.
- Add ¼ cup chopped walnuts to the batter for a subtle crunch.
- Let muffins cool fully before adding glaze to prevent it from melting.
