Print
Blueberry Lemon Muffins are the perfect combo of sweet and tart! Easy to make in just over 30 minutes, they are the tasty snack or dessert.

Blueberry Lemon Muffins with Lemon Glaze

Blueberry Lemon Muffins are the perfect combo of sweet and tart! Easy to make in just over 30 minutes, they are such tasty snack or dessert.

Course Dessert
Cuisine American
Keyword Blueberry Lemon Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 268 kcal
Author Catalina Castravet

Ingredients

Blueberry Lemon Muffins:

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/2 teaspoon lemon extract
  • 1/2 cup whole milk at room temperature
  • 1/3 cup sour cream at room temperature
  • lemon zest from 1 lemon
  • lemon juice from 1 lemon
  • 1 cup fresh blueberries or frozen

Lemon Glaze:

  • 1 cup confectioners sugar
  • 2-3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest optional

Instructions

  1. Preheat oven to 350°F. Arrange an oven rack in the middle of the oven.
  2. Line a muffin tin pan with muffin liners and set it aside.
  3. Blueberry Lemon Muffins:
  4. In a medium bowl whisk together: flour, baking powder and salt, set aside.
  5. In a large bowl, using an electric mixer beat together butter and sugar until light and creamy.
  6. Add eggs, sour cream, milk, lemon juice and lemon zest. Beat until fully combined and creamy. Stop to scrape the sides and bottom of the bowl.
  7. Add flour mixture to the wet ingredients and whisk until fully combined. Stop to scrape the sides and bottom of the bowl.
  8. Add fresh or frozen blueberries to the batter and using a spatula gently stir to combine.
  9. Using an ice cream scoop, spoon batter into prepared muffin pan. The muffins tins should be a little over 3/4 full.
  10. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out mostly clean, with just a few crumbs attached and no raw batter. Start checking on the muffins after 20 minutes of baking and after 15 minutes if you are making mini muffins. If it still need to bake more, check on the every 3-5 minutes.
  11. Once fully baked, remove the muffin pan from the oven and set it on a wire cooling rack. Let the muffins cool in the pan for 10 minutes. Remove from the pan onto the cooling rack. Cool completely before frosting.

Lemon Glaze:

  1. Add sugar and lemon zest to a medium bowl, add lemon juice one tablespoon at a time and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioners sugar. If the mixture is too thick, add more lemon juice, 1 tablespoon at a time.
  2. Drizzle the glaze over the cooled muffins. Let it settle.
  3. Store muffins in an air tight container on the counter, at room temperature  for up to 2-3 days.

Nutrition Facts
Blueberry Lemon Muffins with Lemon Glaze
Amount Per Serving (0 g)
Calories 268 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 51mg17%
Sodium 119mg5%
Potassium 131mg4%
Carbohydrates 41g14%
Fiber 0g0%
Sugar 24g27%
Protein 3g6%
Vitamin A 340IU7%
Vitamin C 2.8mg3%
Calcium 57mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.