June 28, 2022

These lemon blueberry muffins have simply the precise candy and citrusy kick! Drizzle with a lemon glaze and so they’re irresistible.

What’s higher than the mix of zingy lemon and pure candy blueberry? These Lemon Blueberry Muffins are the epitome of the pairing, with a vibrant citrusy kick from the lemon and studded with pops of purple berries. Heighten the flavour with a lemon drizzle, which takes these muffins from good to wow. This spin on our basic blueberry muffins is a brand new favourite over right here. Right here’s the way it’s finished!

Elements for lemon blueberry muffins

Our Traditional Blueberry Muffins are a favourite round right here, and we designed these to not require lemon for ease of the recipe. However for those who’ve obtained a lemon round or for those who’re craving this tasty combo: blueberry lemon muffins are the place it’s at. Right here’s what you’ll want for this recipe:

  • All-purpose flour
  • Granulated sugar
  • Cinnamon, baking powder, and salt
  • Eggs
  • Vegetable oil
  • Greek yogurt
  • Milk
  • Lemon juice and lemon zest
  • Blueberries
Lemon blueberry muffins

For the lemon glaze

In our opinion, these lemon blueberry muffins aren’t full with out the lemon glaze. After all, you may make them with out: and it truly simplifies storage (see under). However the glaze provides simply the precise pop of candy citrusy lemon: it’s like including a number of extra pinches of salt to a savory dish to deliver out the flavour much more.

See also  Straightforward Banana Muffins

All you want are powdered sugar and lemon juice, which you’ll combine right into a thick icing. Make certain to let the muffins cool utterly earlier than drizzling the icing. A tip? A fork makes the very best drizzle (not a spoon!).

Blueberry lemon muffins

Ideas for lemon blueberry muffins

Able to bake up your lemon blueberry muffins? Listed here are a number of tricks to what makes this recipe work:

  • Add a hefty quantity of lemon zest. 1 ½ tablespoons lemon zest may appear to be rather a lot, but it surely’s essential for the lemon taste. That is the quantity you will get from 1 massive or 2 small lemons.
  • Resist the urge to overmix. Overmixing muffin batter causes holes within the crumb and a denser texture. Combine simply till the streaks of flour disappear.
  • Baking at 400 levels makes a taller muffin. After experimenting for years, our favourite temperature for baking muffins is 400 levels Fahrenheit (versus 350 which is commonplace). It makes a taller and fluffier muffin: and it’s faster to bake!

Storage information

The lemon glaze provides a bit of complication to the storage information for these lemon blueberry muffins. Listed here are greatest practices:

  • Room temperature: Retailer at room temperature in a sealed container lined with a paper towel to soak up further moisture. Iced muffins final about 2 days and un-iced final about 4 days.
  • Fridge: Retailer refrigerated with out glaze for as much as 1 week or extra (permit to come back to room temperature earlier than serving).
  • Frozen: Freeze un-iced muffins in a sealable container and retailer as much as 3 months. Add the glaze as soon as they’re defrosted.
See also  Goat Cheese Omelette
Lemon Blueberry Muffins

Extra muffin recipes

Like to bake? Listed here are a number of extra of our favourite muffin recipes:

This lemon blueberry muffins recipe is…

Vegetarian.

Print

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Description

These lemon blueberry muffins have simply the precise candy and citrusy kick! Drizzle with a lemon glaze and so they’re irresistible.


  • 1 ½ cups blueberries
  • 2 cups all-purpose flour
  • 1 cup granulated sugar, plus extra for sprinkling
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or bitter cream)
  • ¾ cup milk
  • 1 teaspoon plus 1 tablespoon lemon juice, divided
  • 1 ½ tablespoons lemon zest (1 massive or 2 small lemons)
  • ½ cup powdered sugar (for the glaze)


  1. Preheat: Preheat the oven to 400 levels Fahrenheit. Spray an ordinary 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Wash and dry the blueberries. 
  3. Make the batter: In a big bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk within the vegetable oil, yogurt, milk, the 1 teaspoon lemon juice and the lemon zest till easy. Stir the moist components into the dry components with a spatula till a thick dough varieties. Fold the blueberries into the batter with a spatula. 
  4. Scoop the batter evenly into the muffin cups: the cups will probably be full to the highest, utilizing a few heaping ¼ cup per muffin. Sprinkle the tops with a pinch of granulated sugar.
  5. Bake: Bake the muffins for 18 to twenty minutes, till puffed and golden and a toothpick comes out clear. Cool for five minutes within the pan, then switch to a rack to chill totally, about 1 hour.
  6. When able to glaze, in a medium bowl combine collectively the 1 tablespoon lemon juice and the powdered sugar till a thick icing varieties. If the feel just isn’t drizzlable, add a number of extra drops lemon juice and proceed stirring till it comes collectively. Drizzle a small quantity with a fork over every of the muffins. (If you happen to like a big amount of icing, make it with 1 ½ tablespoons lemon juice and ¾ cup powdered sugar.)
  7. Eat the muffins instantly. Retailer at room temperature in a sealed container lined with a paper towel to soak up further moisture, about 2 days if iced or 4 days if un-iced. Retailer refrigerated with out glaze for as much as 1 week or extra (permit to come back to room temperature earlier than serving), or frozen with out glaze for as much as 3 months.
See also  Crumpets

  • Class: Muffins
  • Technique: Baked
  • Delicacies: Muffins
  • Weight loss program: Vegetarian

Key phrases: Lemon blueberry muffins, blueberry lemon muffins