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Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. —Kathy Harding, Richmond, Missouri
This recipe is:
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Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 muffin equals 327 calories, 10 g fat (6 g saturated fat), 62 mg cholesterol, 166 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Lemon-Blueberry Muffins in Simple & Delicious May 2010, p33
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Reviewed on Feb. 15, 2012 by starrmalone
Excellent muffins. So homemade flavor. Better than any bakery muffins.
Reviewed on Feb. 01, 2012 by mrsmagoo96
I've made these muffins several times and they are not only easy, but very delicious. Family and co-workers devour them! I usually don't bother with the glaze - to me it's just adding extra calories that are needed to improve on the flavour. The recipe is now in my 'favorites' list.
Reviewed on Nov. 26, 2011 by myralaws
it was great.. have made a few time the lemon zest it a must... don't omit.
Reviewed on Nov. 13, 2011 by silly girl
Just made these and they are incredible. I would probably bake them at 350, mine were done in 20 minutes. i also added some milk to the glaze. If they taste better the next day, they i am in for a treat cause they were great now!! My recipe made 14 btw.
Reviewed on Nov. 03, 2011 by silly girl
Laura, I would keep my blueberries frozen and shake in a ziploc with some flour..just like you do to keep choc chips from sinking..I am making these tomorrow..yum
Reviewed on Oct. 16, 2011 by aleanak
Very good. We didn't have lemon so we substituted orange juice. Like others, lots of glaze and needed to add milk to be able to drizzle.
Reviewed on Aug. 09, 2011 by smagal
very good, I didn't have enough blueberries, so I added some strawberries. I also used half whole wheat flour and half white to make it a bit healthier.
Reviewed on Aug. 07, 2011 by Jackie2559
Excellent recipe. I would cut the glaze recipe in half because it made way more than I needed. Muffins are even better the next day.
Reviewed on Aug. 05, 2011 by delowenstein
I haven't tried this yet, but I aim to prepare these muffins! They look delicious! Dawn E. Lowenstein
Reviewed on Jun. 23, 2011 by DKM2
These were FANTASTIC! I didn't have time to make the glaze, but they were great even without. Will definitely make again.
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