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

Glazed Lemon Blueberry Muffins Recipe

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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 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.


  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. 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

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.

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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!"

Reviewed Mar. 8, 2015

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

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!"

Reviewed Sep. 11, 2014

"Wonderful muffins!! My berries were a bit tart, and with the tart lemon drizzle on top, the sweet/sour combination was awesome. Not to mention that they also tasted delicious! I got one and a half dozen muffins instead of eleven......not a problem, I was glad they made more than I thought they would!! Also....they were even better the second day after being stored in an air tight container......really moist and flavorful. By the way, I baked mine at 400 degrees for about 25 minutes, and they were perfect. Some people may need to adjust their oven temps.....I have to set mine UP by 25 degrees or things take longer to bake."

Reviewed Aug. 16, 2014

"Fantastic...Best recipe has never failed and I get 12 nice size muffins and one mini loaf from this recipe. The glaze makes it even more special. I am not a blueberry lover, yet even these I eat. I have given them as gifts and always receive compliments. They freeze well even glazed."

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