Blueberry Lemon Muffins with Lemon Glaze

Blueberry Lemon Muffins are the perfect combination of sweet and tart! They are easy to make in just about 30 minutes and make a tasty snack or dessert. They are moist, fluffy, bursting with juicy blueberries, and drizzled with a flavorful lemon vanilla glaze.

If you are into berry and lemon combos, then these Blueberry Lemon Muffins are a must make. I can snack of these all day, I can’t resist the juicy, sweet blueberries with the citrusy lemon freshness combo.

These muffins are great for an on-the-go sweet breakfast, after-school snack, or light dessert. In addition, you can make a batch for brunch or as hostess gifts, their unbelievable flavor and tender crumb will win you praises and friends.

You can whip these up in under 30 minutes from start to finish with just a handful of ingredients and simple steps that anyone can follow. I’m not too fond of overly complicated recipes, so I always make sure mine are short and sweet. 

Make several batches and freeze some. They can be stored in freezer bags for up to two months. You can even put them in individual bags so they can be removed one at a time as needed. Toss them in the kids’ lunche boxes, and they will be the perfect surprise.

Why you will love this recipe

• Fast and easy to make: It only takes about 10 minutes to prepare them and 20 to 25 minutes to bake.
• Perfect on-the-go breakfast: They come in their own wrappers so they can go with you in the car or on the bus.
• They make great brunch or hostess gifts: Everyone loves these and they seem to go with everything.
• Celebrate with them: Top them with sprinkles, frosting, and other décor.

What you’ll need to make blueberry lemon muffins

Special items:

• Muffin tin – I used a 12-cup muffin tin.
• Muffin liners – Enough for 12 muffins.
• Stand mixer – To mix the batter.
• Bowls
• Cooking utensils

Ingredients:

For the muffins:

• All-purpose flour – I like this type of flour best because it makes a sturdier muffin while still offering lightness and mild flavor.
• Blueberries – I highly recommend fresh organic blueberries. Frozen would work too but get fresh if that option is available.
• Baking powder – I like baking powder because it does not require an acid. All it needs is liquid. It is also a better leavening agent when being used with milk.
• Unsalted butter – No need for salt in the butter. The butter should be softened to room temperature, so it incorporates better into the ingredients. That way it does not require much mixing.
• White granulated sugar – Granulated sugar has a better consistency for building a more stable structure for your muffins while adding pure sweetness.
• Large eggs – The eggs should also be at room temperature to help them blend into the other ingredients well.
• Lemon extract – Adds a delightful lemony taste to the muffins to blend well with the blueberry flavor.
• Whole milk – Do not use low-fat or 2% or they will not be as moist and fluffy. It must be at room temperature.
• Sour cream – Same here. It must be full fat and at room temperature for the best results.
• Lemon juice – I squeeze my own lemon juice for a refreshing flavor that will make everyone smile.
• Lemon zest – Also, zesting your own lemons only takes a few minutes and will save you a lot of money.
• Salt

For the glaze:

• Lemon juice – I squeeze my own lemon juice for a refreshing flavor that will make everyone smile.
• Lemon zest – Also, zesting your own lemons only takes a few minutes and can take just a few minutes and will save you a lot of money.
• Powdered sugar – To mix with the lemon juice and zest to make the glaze. It has to be powdered sugar for that velvety texture.

How to make blueberry lemon muffins?

1. Prepare: Before starting, I turn the oven to 350 degrees F, place the rack in the middle slot, and fill a muffin pan with cupcake liners.
2. Mix the ingredients: Then, in a large bowl, I whisk together the salt, baking powder, and flour before using my stand mixer to beat the sugar and butter until it is light and creamy. The eggs, lemon zest, lemon juice, milk, and sour cream go in after that and are beaten until combined and creamy, stopping to scrape the sides and bottom of the bowl.
3. Combine: The flour mixture goes in next, whisking to combine. After, I scrape the sides of the bowl again and gently fold in the blueberries.
4. Bake: Then, I let the batter rest at room temperature for 15 minutes before using an ice cream scoop to fill the baking cups ¾ of the way full. Bake for 20 to 25 minutes or until a toothpick stuck in the center comes out clean.
5. Let them cool: After they are done, I remove the pan and let it sit on a wire rack for 10 minutes. Then, remove them from the pan and place them on the cooling rack. I have to let them cool all the way before I frost them.
6. Make the glaze: To make the sugar glaze, I add the lemon zest and sugar to a bowl, and then add the juice one tablespoon at a time stirring until there are no lumps.
7. Drizzle and serve: Finally, I drizzle the delicious lemon vanilla glaze on top of the muffins and let it settle before serving.

Expert tip

How to make sure your muffins rise

First, make sure the oven is preheated to the correct temperature. It is a good idea to check your oven with an oven thermometer regularly as well to make sure it is heating correctly. Also, be sure not to overmix the batter. Instead, stir until the wet and dry ingredients are just combined with no more dry flour streaks.

Measuring the flour right is also important. Use the spoon and level method because too much flour will weigh down your muffins. Instead of scooping it with the measuring cup, use a spoon to lightly pour sifted flour into the cup and then level it with a knife.

Another thing that can hold your muffins down is keeping the batter from rest. Give it about 15 minutes to sit at room temperature before pouring it into the cups to bake.

One simple thing that may be a no-brainer but sometimes we forget. Check the leavening agents. If the baking powder is close to its expiration date, get some new stuff. That can make a big difference. And finally, make sure the ingredients are at room temperature. They are easier to combine with the other ingredients so there is less mixing.

Recipe variations and add-ins:

• Make mini-muffins: Instead of making 12 regular-sized muffins, you can make 24 mini-muffins. These are perfect for the kids. Just cut five minutes off the baking time.
• Frost them: Instead of the vanilla lemon glaze, try my buttercream frosting for a more decadent muffin.
• Lighter tops: To make them lighter, use whipped cream instead of glaze or frosting. I have an easy homemade whipped cream recipe to try.
• Other berries: Add some more berries like raspberries, strawberries, or blackberries. 
• Dried fruit: To make them even more nutritious, add some dried fruit like cranberries, raisins, or cherries.

Serving suggestions:

There are many creative ways to serve these muffins. Here are some of my favorites.

• These will make a wonderful dessert after having these delicious blueberry pork chops for dinner.
• You could also serve these for breakfast with some scrambled eggs and bacon.
• Pack them for car trips, or as a snack on a beach trip. 
• They make great additions too lunch boxes.
• Combine them with a strawberry smoothie for a light breakfast.
• Enjoy one or two with a warm drink, like this London fog latte.

Frequently asked questions

Why did my muffins drop?

Muffins can fall for a variety of reasons like using old baking powder/soda, overmixing, or not baking them long enough. If your muffins have sunken tops, it could be that your leavening agent expired. Check the date. Or maybe they need to be cooked longer.

Check the internal temperature. It should be at least 200 degrees F. Overmixing is another prevalent problem. It can lead to dense muffins that deflate or sink. Only stir the batter until the dry ingredients are no longer dry.

Can I make these with frozen blueberries?

Yes, you can replace the fresh blueberries in this recipe with frozen blueberries, the same ratio. Also, you don’t have to thaw the frozen blueberries. Make sure they are not a chunk of ice, look for the berries to be separated.

Add them to the batter, like you would fresh blueberries. The difference will be that frozen blueberries may sink more during baking and not burst as much.

What is the secret to moist muffins?

The first and most important thing to note is to use the right amount of fat. This is what creates a moist muffin and tender crumb. Be sure to use full-fat sour cream and whole milk. Using low-fat will make the muffins dryer.

Add a touch more sugar and butter as well to make them a bit moister. Combining the wet ingredients and dry ingredients separately first will reduce the amount of mixing needed, too, because overmixing can cause gluten, and gluten leads to dryness as well.

Why are my muffins still wet inside?

The most obvious and common reason for wet centers is undercooking. Not baking the muffins long enough will let them cook on the outside but they will not be able to fully cook on the inside.

Check them with a toothpick and if there is wet batter on the toothpick, they are not done. It can also be caused by having moisture trapped between the paper liner and the muffin pan. Try adding a few grains of rice to the tin before placing the muffin liners.

How to store:

• Refrigerate: Keep muffins in the fridge in an airtight container for up to five days. 
• Freezing: Wrap in plastic and place in freezer bags for up to two months if freezing. 
• Defrost: For the best flavor and texture, thaw overnight in the fridge.

More recipes with blueberries:

Recipe tips:

• Start checking on the muffins after 20 minutes of baking. If they need to bake longer, check on them every couple of minutes.
• If the lemon glaze is too thick, add more lemon juice, one tablespoon at a time.
• Make sure your leavening agent is fresh before using it or it will not work properly.
• Overmixing can cause dense and dry muffins. It can also make your muffins flat or sink in the middle.
• Use a toothpick to make sure the muffins are done before removing them.
• Sprinkle some rice in the bottom of the muffin tin before placing liners to prevent undercooking.