Go Back
Lemon Blueberry Muffins

Lemon Blueberry Muffins with Lemon Glaze Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 244
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp lemon zest
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ⅔ cup buttermilk, room temperature
  • 1½ cups fresh blueberries
  • 1 tbsp all-purpose flour, for tossing
  • 1 cup powdered sugar
  • 2 to 3 tbsp fresh lemon juice

Method
 

  1. Whisk flour, baking powder, baking soda, salt, and lemon zest in a large bowl.
  2. Beat butter and sugar until fluffy, then beat in eggs one at a time and vanilla.
  3. Alternately add flour mixture and buttermilk, beginning and ending with flour, folding until just combined. Toss blueberries with 1 tbsp flour and fold in gently.
  4. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Divide batter among cups, filling to the top. Bake 20 to 22 minutes until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
  5. Whisk powdered sugar with 2 tbsp lemon juice until smooth, adding more juice as needed. Drizzle over cooled muffins and let set 5 minutes before serving.

Notes

If using frozen blueberries, do not thaw them; add an extra minute or two to the bake time. The glaze will soften in humid weather, so store glazed muffins in the fridge if it’s warm out.