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Glazed Lemon Blueberry Muffins

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 muffins

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup 2% milk
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 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

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
  • 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.
  • In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
    Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 muffin: 327 calories, 10g fat (6g saturated fat), 62mg cholesterol, 166mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • dutchop
    Apr 28, 2020

    These are very tasty. I didn't use the glaze and they were sweet enough for me. It made 24 regular muffins not 11. I am using old cupcake pans and I dropped the temperature to 350 so they didn't brown well.

  • Remenec
    Aug 27, 2019

    Great tasting muffins! They were a little flat, so I'd recommend filling a little over 2/3 full. And watch them closely, as they browned on top as soon as they were baked.

  • Angel182009
    Mar 1, 2019

    Reduce the oven temperature or cut down on baking time. Other than that, these muffins were perfect.

  • Elizabeth
    Jan 11, 2019

    The muffins were excellent. The glaze part of the recipe doesn’t list water as an ingredient when it should.

  • kbbradford
    Jul 12, 2018

    I read the reviews and decided I would try these with some of the 7lbs of blueberries I had just picked!. On reading Sue’s review I thought maybe her oven cooked hot as I didn’t see that issue with other reviews. {Filling the papers 3/4 full made 18 flat not rounded muffins. I’ll do more batter per muffin next time}. I put the muffins in the oven then started putting together a zucchini blueberry recipe I’d found on the TOH site. Bad idea as my attention was not on my muffins. I did have the timer set. At the 30 min mark I removed very brown,crunchy on the outside muffins. The taste and the glaze was 5 Star but, I missed the “moist and tender” component. I’ve tested my oven and the temp is right on track. So I think I will reduce the temp to 350 and be more attentive next time. Great recipe, I would suggest checking the progress around the 20-25 min mark to be safe.

  • Sue
    Mar 31, 2018

    In my oven 400 for 25-30 was too long. I took them out before 25 and they were a little over cooked. I might reduce the temperature to 350. Also the glaze was so thick I had to add some milk. I don’t know if I missed something or what??? I just realized that maybe I was using the wrong pan because I made more than 11 muffins??

  • milliepal
    Mar 31, 2018

    OMGeee the perfect lemon blueberry muffin recipe! I and several other ppl I gave them too loved them! You cannot go wrong with this recipe, super easy and absolutely the best blueberry muffin I have tasted. The icing is just that, the perfect icing on the cake! Yum!

  • Maureen
    Feb 12, 2018

    Super easy and super delicious. Followed recipe as close as I could. It tasted in between a muffin and a cupcake.

  • C.A.D.
    Oct 28, 2017

    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.

  • GP
    Sep 15, 2017

    these muffins were fabulous. I used 1 cup white flour and 1 cup wheat flour, plus frozen blueberries instead of fresh. Baked for 30 minutes. As others posted, the lemon glaze should not be skipped. Makes 18 regular sized muffins. wonderful!