Blueberry Muffins with Lemon Glaze
These moist blueberry muffins are bursting with juicy berries and bright lemon flavor. The simple lemon glaze drizzled over top adds the perfect sweet-tart finish.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Resting Time 10 minutes mins
Total Time 40 minutes mins
Course Breakfast
Cuisine American
Muffin Tin Standard 12-cup tin for baking the muffins whisk To combine batter and glaze ingredients smoothly
For the Muffins
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 tbsp flour for coating blueberries
For the Lemon Glaze
- ½ cup powdered sugar
- 1-2 tbsp fresh lemon juice 15–30ml, to desired consistency
Preheat your oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, oil, egg, vanilla, and lemon zest.
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Then fold in the blueberries.
Spoon the batter evenly into the muffin cups. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk powdered sugar with lemon juice until smooth and drizzle over cooled muffins.
- 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.
Keyword blueberry, lemon, muffins
