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

Glazed Lemon Blueberry Muffins Recipe

Read Reviews
4.5 66 72
Publisher Photo
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

Reviews for Glazed Lemon Blueberry Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
emfleming User ID: 4512655 260366
Reviewed Jan. 27, 2017

"Don't skip the glaze; it makes them extra special. It adds more than sweetness; gives them some real zing."

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."

Loading Image