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

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

Ingredients

  • 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

Directions

  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

Reviews for Glazed Lemon Blueberry Muffins

AVERAGE RATING
(71)
RATING DISTRIBUTION
5 Star
 (59)
4 Star
 (7)
3 Star
 (4)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 20, 2016

"Very good. I use fresh blueberries."

MY REVIEW
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."

MY REVIEW
Reviewed Aug. 15, 2015

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

MY REVIEW
Reviewed Aug. 3, 2015

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

MY REVIEW
Reviewed Jul. 23, 2015

"Great flavor with the blueberries and lemon.."

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