Lemon Blueberry Muffins with Lemon Glaze

4.71 from 71 votes

Lemon Blueberry Muffins with Lemon Glaze

Recipe from Two Peas and Their Pod

Bright lemon flavor and bursts of blueberry come together in these soft, bakery-style muffins—finished with a tangy glaze for the perfect citrusy bite.

Prep Time10

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: blueberrry, lemon, muffins

Servings: muffins

Calories: 273kcal

Ingredients

For the muffins:

2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
2 teaspoons lemon zest
1/2 cup unsalted butter, at room temperature
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup blueberries, fresh or frozen

For the lemon glaze:

1 cup confectioner's sugar
2 tablespoons fresh lemon juice

Instructions

Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
In a small bowl, whisk together flour, baking powder and salt. Set aside.
In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, milk, lemon juice, and vanilla. Mix until combined.
Add flour mixture and mix on low until just combined. Gently fold in the blueberries.
Divide batter evenly into 12 muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the confectioner's sugar and lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets. Serve!

Notes

How to Store: The muffins will keep in an airtight container on the counter for up to 2 days. You can freeze the muffins for up to 2 months. I always freeze them without the glaze. Defrost and then glaze the muffins when ready to serve.

Nutrition