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Glazed Lemon Blueberry Muffins Recipe

Glazed Lemon Blueberry Muffins Recipe

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. YIELD: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

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.

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.

Reviews for Glazed Lemon Blueberry Muffins

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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.."

MY REVIEW
Reviewed Jun. 6, 2015

"Beautiful muffins! Everyone loved these! Use fresh blueberries.....so good!!!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Mar. 8, 2015

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

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Aug. 16, 2014

"Fantastic...Best recipe yet...it 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."

MY REVIEW
Reviewed Aug. 14, 2014

"Thought these were quite good. Didn't make the glaze as was trying to cut calories a bit. I added a mix of Splenda and cinnamon sprinkled on top. Recipe said 11 regular sized muffins, but mine made a dozen plus a dozen mini muffins."

MY REVIEW
Reviewed Aug. 10, 2014

"I've made many muffins over the years and this is the best blueberry muffin recipe ever!"

MY REVIEW
Reviewed Aug. 6, 2014

"Really good favor..everyone enjoyed every bite!!!"

MY REVIEW
Reviewed Aug. 1, 2014

"super!!!"

MY REVIEW
Reviewed Jul. 21, 2014

"My family loved this recipe. It did make more than 11 regular sized muffins though."

MY REVIEW
Reviewed Jul. 20, 2014

"Super yummy and lemony. I made the recipe exactly as stated... Wouldn't change a thing!"

MY REVIEW
Reviewed Jul. 16, 2014

"The addition of the lemon glaze on top of the moist, delicious muffins makes them a family favorite!"

MY REVIEW
Reviewed Jul. 15, 2014

"These are really good!! Love the blueberry and lemon combo! It made17 regular size muffins. They cooked for 16 minutes at 400F."

MY REVIEW
Reviewed Jul. 14, 2014

"Absolutely the BEST Blueberry Muffins I have ever made!"

MY REVIEW
Reviewed Jul. 13, 2014

"I put this in a pan and baked about 30 min. It is delicious!!!"

MY REVIEW
Reviewed Jul. 13, 2014

"Love lemon and blueberry combo. These were wonderful. They made 12 muffins and the blueberries did not sink as some do in other recipes. It's a keeper."

MY REVIEW
Reviewed Jul. 13, 2014

"Very good!! Loved them."

MY REVIEW
Reviewed Jul. 12, 2014

"These are so good! Made half of the batch without blueberries and added 1/2 teaspoon of poppyseeds. We loved both! Read other reviews on turning oven down to 350 degrees. Mini muffins baked for 14 minutes and regular size 20 minutes."

MY REVIEW
Reviewed Jul. 12, 2014

"had blueberries in freezer so thought this would be a good way to use them and they were great! Didn't make the glaze as they were so good without it! Will definitely make again."

MY REVIEW
Reviewed Jul. 12, 2014

"These are so so good! The lemon flavor makes them very refreshing! I ended up with 18 muffins and I've already eaten 4 myself! I only had a little over a cup of blueberries but it didn't matter! I'll never make boxed muffins again!"

MY REVIEW
Reviewed Jul. 11, 2014

"Ship2007 These are meant to be regular size muffins."

MY REVIEW
Reviewed Jul. 11, 2014

"Does these make regular size or 11 large ones? I gave it 5 star because it would not allow me to ask a question and not star it. They do look good."

MY REVIEW
Reviewed Jun. 10, 2014

"These were so good. I put the oven on 350 for 20 min. Perfection!!!! I also got 24 muffins that were perfect sized. They were all gone by the next day. Will be making these many more times."

MY REVIEW
Reviewed Sep. 16, 2013

"Oven was TOO hot and time was TOO long. The 11 muffin yield must have been giant muffins. I got 24 regular muffins out of this recipe, turned the oven down to 350 and baked them for 18 minutes. The fist batch at 400 came out over cooked and I took them out at 18 minutes."

MY REVIEW
Reviewed Aug. 4, 2013

"Lovely lemon taste! I didn't make the glaze, because I was lazy. The batter made 19 muffins. I only baked them for 12 minutes, so watch them carefully. I sprinkled a little sugar on top before baking since I wasn't doing the glaze. This is a keeper!"

MY REVIEW
Reviewed Mar. 6, 2013

"Awesome! Everyone loved them!!"

MY REVIEW
Reviewed Feb. 24, 2013

"Like many other reviewers, I ended up with much more than 11 muffins. I had 12 full size muffins and 6 mini muffins (my son was glad for those little six left overs!)

The recipe was easy, I had all the ingredients in stock, and they baked up perfectly. Quite tasty!"

MY REVIEW
Reviewed Feb. 7, 2013

"Turned out very well. Will definitely make them again."

MY REVIEW
Reviewed Oct. 4, 2012

"The temp was way too high. The muffins ended up burnt and hard. At 350 for 20 minutes, they may have been good."

MY REVIEW
Reviewed Oct. 1, 2012

"Oh so good. I tried them before putting on the glaze. Some muffins may improve with a glaze, but these are perfect without!"

MY REVIEW
Reviewed Aug. 15, 2012

"These were so good and I typicallly do not care for lemon in things. I used fresh blueberries and will try to do that if I can. I was really pleased and will make these again. My boys loved them!"

MY REVIEW
Reviewed Jun. 27, 2012

"These muffins are delicious! Not too sweet and the perfect texture. Also, very easy to make. The only thing I would do different is add a bit more lemon juice to the glaze and only do 1 cup powdered sugar. The glaze was too thick to drizzle, but that's a quick fix. Love these muffins!"

MY REVIEW
Reviewed Jun. 3, 2012

"Excellent recipe! I used orange in place of the lemon because I had them on hand. These were delicious. So glad I doubled it."

MY REVIEW
Reviewed Feb. 15, 2012

"Excellent muffins. So homemade flavor. Better than any bakery muffins."

MY REVIEW
Reviewed Feb. 1, 2012

"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."

MY REVIEW
Reviewed Nov. 26, 2011

"it was great.. have made a few time the lemon zest it a must... don't omit."

MY REVIEW
Reviewed Nov. 13, 2011

"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."

MY REVIEW
Reviewed Nov. 3, 2011

"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"

MY REVIEW
Reviewed Oct. 16, 2011

"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."

MY REVIEW
Reviewed Aug. 9, 2011

"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."

MY REVIEW
Reviewed Aug. 7, 2011

"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."

MY REVIEW
Reviewed Aug. 5, 2011 Edited Jul. 12, 2014

"I prepared this recipe 7/12/14! I did make changes in the recipe! I used 2/3 cup 2% milk since I'd had it available and I soured the milk with 1 Tbsp. vinegar (apple cider vinegar). I also used just 1 tsp. grated lemon peel and 1 Tbsp. strained lemon juice! The batter had a tangy taste even with less lemon juice and lemon peel! I used 1 tsp. salt with the dry ingredients, rather than a dash! I also used 2-1/4 cup fresh blueberries as I'd had those on hand! I folded in 1/8 cup of all-purpose flour in with the blueberries! This prevented berries from sinking to the bottom of the muffins! For glaze, I used the juice of 1 large lemon (about 4 Tbsp. juice) and 2 cups of confectioners' sugar! That was all! I found that I didn't need the vanilla or butter! I'd used this glaze of lemon juice and 2 cups of confectioners' sugar before! I strained the lemon juice after I'd squeezed the lemon! I then drizzled glaze on top of each muffin and cooled the muffins in muffin pans for 10 minutes. I found that it worked best for muffins to bake 20 to 25 minutes!That way, they wouldn't get REALLY browned! I got 21 muffins out of this recipe! Thank you,Kathy Harding, for sharing your recipe with the Taste of Home online recipe website! These muffins are definitely a keeper for me! delowenstein"

MY REVIEW
Reviewed Jun. 23, 2011

"These were FANTASTIC! I didn't have time to make the glaze, but they were great even without. Will definitely make again."

MY REVIEW
Reviewed Mar. 19, 2011

"this was so good. my family and my girlfriends AND their kids gobbled it up at brunch. so yummy!"

MY REVIEW
Reviewed Feb. 3, 2011

"This recipe was pretty good, I used a mini loaf pan and the texture and taste reminded me of coffee cake. I think it tasted much better the next day, instead of right out of the oven. I used one cup of powdered sugar and added a little milk for the glaze to make it more smooth."

MY REVIEW
Reviewed Jan. 23, 2011

"Yummy. We had these for breakfast. How would you keep the blueberries from sinking to the bottom?"

MY REVIEW
Reviewed Jan. 1, 2011

"These are lovely--full of flavor! Like several others, I had a total of 16 muffins. Perhaps that was because the fresh blueberries available in this area are the size of marbles. I did thin the glaze with a tablespoon or so of milk, and added 1 tbsp. melted butter instead of the tsp. called for. My adult daughter said the muffins were delicious, and she is selective about food. I recommend this recipe, and I know I will make it again and again!"

MY REVIEW
Reviewed Dec. 21, 2010

"Delicious! I have baked two batches in less than a week and my family loves the flavor and texture of these muffins. I used all organic ingredients and substituted 3/4 cup of raw honey for the sugar and 1 tsp. lemon peel. As we avoid sugar, I have not topped these with the glaze. The muffins are delicious none-the-less. I am perplexed as to the 11 servings and also as to the varied servings reports by others. I simply used a 12-cup muffin pan and evenly distributed the batter among the 12 cups. I filled them almost to the top, and they turned out perfectly each time. I highly recommend this recipe and will be baking these on a regular basis."

MY REVIEW
Reviewed Oct. 29, 2010

"maybe the recipe should read 1 c. confectioner's sugar?!? I had a lot of the glaze left over."

MY REVIEW
Reviewed Aug. 25, 2010

"I have made these muffins many times for my co-workers who absolutely love them. They are quick and easy to make, but I get more out of the recipe than it states. I usually get about 16-18 muffins. I'm filling the cups over 2/3 full. Regardless, it's a keeper for sure!"

MY REVIEW
Reviewed Aug. 14, 2010

"Very good! I also got more than 11 muffins though! Added milk to glaze to make it thinner."

MY REVIEW
Reviewed Jul. 29, 2010

"Everywhere I have taken these muffins, I have been asked for the reciper. I also got more than 11 muffins (24 muffins for me). As others did, I added a little liquid to the glaze so that it would drizzle better. Overall, this is a wonderful recipe!"

MY REVIEW
Reviewed Jul. 9, 2010

"Easy recipe to make and very tasty!"

MY REVIEW
Reviewed May. 27, 2010

"I loved the taste of these muffins, but I am at high altitude (Colorado) and they fell, so I may have to make some adjustments. Also, I got 21 muffins out of the batter instead of the 11 listed. I also agree with the reviewer who said the glaze was too thick. It was almost a paste consistency for me. Next time I will add far lass of the powdered sugar."

MY REVIEW
Reviewed May. 19, 2010

"SO moist and yummy!!"

MY REVIEW
Reviewed Apr. 27, 2010

"These were very good. I did add some milk to the glaze as it was too thick."

MY REVIEW
Reviewed Apr. 26, 2010

"I made these yesterday with a few changes. I used egg beaters and 1 % milk to lighten it up just a tad. gave them to friend and they loved them also."

MY REVIEW
Reviewed Apr. 26, 2010

"I LOVE THESE MUFFINS!!! They are delish!"

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