Glazed Lemon Blueberry Muffins Recipe
Glazed Lemon Blueberry Muffins Recipe photo by Taste of Home
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Glazed Lemon Blueberry Muffins Recipe

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4.5 65 71
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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
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:11 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 11 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup 2% milk
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Dash salt
  • 2 cups fresh or frozen blueberries
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon butter, melted
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 each: 327 calories, 10g fat (6g saturated fat), 62mg cholesterol, 166mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 4g protein.


  1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and peel. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
  2. Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack.
  3. In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
    Yield: 11 muffins.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Lemon-Blueberry Muffins in Simple & Delicious May 2010, p33

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manga User ID: 4211076 245722
Reviewed Mar. 20, 2016

"Very good. I use fresh blueberries."

muffbear74 User ID: 209131 243597
Reviewed Feb. 10, 2016

"These are really good. I especially liked how the tops became a little crunchy. The batter was really thick, almost a cookie dough consistency, but they turned out fine. I didn't use the glaze, since I'm trying to cut down on sugar. I got 18 regular sized muffins from the batch."

cbenne12 User ID: 7424916 231237
Reviewed Aug. 15, 2015

"Really tasty! I cut the recipe in half and still have enough batter for 10 muffins!"

nramsey User ID: 3436141 230624
Reviewed Aug. 3, 2015

"I made these with fresh blueberries from the farmers market. I thought they were just okay. Disappointed..."

karenlanderson User ID: 4354335 230068
Reviewed Jul. 23, 2015

"Great flavor with the blueberries and lemon.."

luigimon User ID: 1692040 227499
Reviewed Jun. 6, 2015

"Beautiful muffins! Everyone loved these! Use fresh good!!!"

C.A.D. User ID: 7091862 224215
Reviewed Apr. 5, 2015

"These muffins are wonderful. I made them exactly as the recipe is written, using fresh berries. The texture is delicate, much finer than a packaged mix. The muffins are good without the glaze but they are amazing with the glaze. I will definitely make these again."

Hoppiloco User ID: 5761068 223714
Reviewed Mar. 28, 2015

"So good! I cut the amount of glaze in half and found that it needed a lot of water to be thin enough to drizzle, but altogether it came out great! Definitely will be making again!"

Carol313 User ID: 8284590 222320
Reviewed Mar. 8, 2015

"Delicious! I used 1/2 cup sugar, and that was sweet enough. All my neighbors love these muffins."

IslandWife User ID: 6007790 219839
Reviewed Feb. 5, 2015

"Wow! These were fabulous! I used 1/4 C applesauce, and 1/4 C butter and baked them at 350. They were so light and tasty - thanks for sharing!"

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