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Blueberry Muffins with Lemon Glaze

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 Bostow


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


  • 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.