Lemon Blueberry Muffins Recipe

fresh lemon blueberry muffins with glaze on white counter

Lemon Blueberry Muffins Recipe

Moist, fluffy lemon blueberry muffins bursting with fresh blueberries and zesty lemon. Easy 30-minute breakfast or brunch treat with a sweet lemon glaze.

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Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, Bakery-Style

Prep Time: 10

Cook Time: 25

Cooling Time: 10

Total Time: 45

Servings: muffins

Calories: 230kcal

Cost: $8

Equipment

Standard 12-cup muffin tin
Paper muffin liners
Large mixing bowl
Medium mixing bowl
Fine-mesh zester
Wire cooling rack
Ice cream scoop or spoon

Ingredients

Dry Ingredients

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoon baking powder
½ teaspoon salt
2 lemons, zested

Wet Ingredients

½ cup unsalted butter melted & cooled
2 large eggs room temperature
¾ cup buttermilk
½ cup Greek yogurt
2 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Mix-ins

1 ½ cups fresh blueberries
1 tablespoon all-purpose flour for coating berries

Lemon Glaze

1 cup powdered sugar
3-4 tablespoon fresh lemon juice
1 teaspoon lemon zest

Instructions

Preheat oven to 375°F (190°C). Line muffin tin with liners. Toss blueberries with 1 tablespoon flour.
In large bowl, whisk flour, sugar, baking powder, salt, and lemon zest.
In medium bowl, whisk butter, eggs, buttermilk, yogurt, lemon juice, and vanilla.
Fold wet into dry until just combined. Gently fold in blueberries.
Divide batter into muffin cups (⅔ full). Bake 22–25 minutes until golden and toothpick comes out clean.
Cool 5 minutes in pan, then transfer to rack. Drizzle with glaze once cooled.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition