Blueberry Muffins with Lemon Glaze

These blueberry muffins have a wonderful blueberry and lemon flavor inside the muffin as well as a lemon glaze to top them off.  They are very tender and delicious.

The wonderful flavors of blueberry and lemon are a taste of sunshine to me. I absolutely love the two together.  Blueberry Muffins with Lemon Glaze are tender, moist muffins you can make for a delicious breakfast or snack. This blueberry muffins recipe yielded 16 muffins, plenty for you to enjoy and share. Generally, you can use either fresh or frozen blueberries to make these delicious muffins so you can enjoy them all year round.

Why Do We Only Beat Muffin Batters Until They Are Just Incorporated?

Before we start this delicious blueberry muffins recipe let’s talk about muffins in general for a minute.  In general, most muffin recipes start out by placing the dry ingredients in one bowl and stirring them to combine them. After, the wet ingredients are placed in another bowl and thoroughly mixed. Then, the two batters are combined and mixed just until they are incorporated together.

Why do we only mix the two together until they are just incorporated? 

Over-mixing muffin batters can cause baked muffins to:

• be tough
• bake unevenly
• create elongated holes
• have baked muffins with peaked tops

Why are the butter, eggs, and milk room temperature?

This is an easy question to answer and when you think about it, it makes sense. As a rule, if it makes sense, you’ll remember to do it. In this recipe, the butter, eggs, and milk are room temperature for a reason. This is so they can incorporate into the dry ingredients. In this case, they are also room temperature (flour, sugar etc.) without any problems. 

For instance, if your butter is room temperature or melted and you add cold milk or eggs to it the butter will harden. Which means it’s not going to incorporate evenly into the other ingredients and your final baked product might have holy pockets from the hardened butter bits. Now that we understand why we mix batters just until incorporated and why butter, eggs, and milk should be room temperature, let’s make some blueberry muffins!

Blueberry Muffins with Lemon Glaze Ingredients:

Muffin Batter:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs, room temperature
• 2 Tablespoons lemon juice
• 1/2 cup milk, room temperature
• 2 Teaspoons grated lemon zest
• dash salt
• 2 cups flour
• 2 Teaspoons baking powder
• two cups fresh or frozen blueberries, if frozen, do not thaw the berries

Glaze Ingredients:

• 3/4 cup confectioners sugar
• 1 Tablespoon lemon juice
• 1/2 Teaspoon butter, melted
• 1/4 Teaspoon vanilla extract

We start these delicious blueberry muffins by placing the butter and sugar in a large bowl. Beat the two together with an electric mixer until they are light and fluffy.  Add the eggs to the bowl one at a time, beating well after each egg addition.

Add the eggs to the bowl one at a time, beating them into the mixture well with each addition. Add the milk, lemon juice and lemon zest to the bowl, beat until well incorporated. Place the flour, baking powder and salt in a medium bowl. Stir or whisk the ingredients together in the bowl.  With the electric mixer on low speed add the flour mixture to the batter, beating only until the ingredients are incorporated.

Place the blueberries (whether they’re fresh or frozen if they’re frozen do not thaw them) in a baggie with 1 Tablespoon of flour, shake the baggie to coat the berries with flour. Remove the berries from the baggie and place them in the bowl with the batter. Fold the berries into the batter gently.

Fill each muffin paper liner 3/4 full with batter.  Bake in a preheated 350-degree oven for 25 – 30 minutes or until a toothpick inserted in the center comes out clean. Remove them from the oven to a wire rack and cool to warm.  It’s time to make the Lemon Glaze.

Place the glaze ingredients into a small bowl, whisk to combine them. Add a splash of milk if necessary to achieve a drizzling consistency. Drizzle the muffins with the lemon glaze while they are warm.

Blueberry Muffins with Lemon Glaze, a little taste of sunshine any time of the year!

Looking For More Recipes From Bunny’s Warm Oven, Try These!

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5 from 7 votes

Blueberry Muffins with Lemon Glaze

Tender delicious blueberry muffins topped with a Lemon Glaze. Perfect as a snack or breakfast.

Course: Breakfast

Cuisine: American

Keyword: Blueberries, blueberry muffins, breakfast, muffins

Servings: 16

Author: Mary Malone

Ingredients

Muffin Batter Ingredients:

• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs, room temperature
• 1/2 cup milk, room temperature
• 2 Tablespoons lemon juice
• 2 Teaspoons grated lemon zest
• 2 cups all purpose flour
• 2 Teaspoons baking powder
• Dash of salt
• 2 cups fresh or frozen blueberries, if frozen, do not thaw

Lemon Glaze Ingredients:

• 3/4 cup confectioners sugar
• 1 Tablespoon lemon juice
• 1/2 Teaspoon butter, melted
• 1/4 Teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees. Line muffin tin with paper liners

  Place the butter and sugar in a large bowl, beat with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.  Beat in the milk, lemon juice and lemon zest. 

  Combine the flour, baking powder and salt in a medium bowl, stir or whisk to combine. With the mixer on low, add the flour mixture to the egg mixture, beating only until ingredients are just incorporated. 

  Place blueberries (fresh or frozen, if frozen do not thaw) in a baggie with 1 Tablespoon of flour, shake to coat the berries. Fold the berries into the muffin batter.

  Fill the paper liners in the muffin tins 3/4 full with batter. Bake in a preheated 350 degree oven for 25- 30 minutes or until a toothpick inserted in the center comes out clean. 

Lemon Glaze directions:

• Place the confectioners sugar, lemon juice, melted butter and vanilla in a small bowl, whisk to combine. Add a splash of milk if necessary to achieve a drizzling consistency. Drizzle muffins with glaze while they are still warm.

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