These lemon blueberry muffins have just the right sweet and citrusy kick! Drizzle with a lemon glaze and they’re irresistible.
What’s better than the combination of zingy lemon and pure sweet blueberry? These Lemon Blueberry Muffins are the epitome of the pairing, with a bright citrusy kick from the lemon and studded with pops of purple berries. Heighten the flavor with a lemon drizzle, which takes these muffins from good to wow. This spin on our classic blueberry muffins is a new favorite over here. Here’s how it’s done!
Ingredients for lemon blueberry muffins
Our Classic Blueberry Muffins are a favorite around here, and we designed those to not require lemon for ease of the recipe. But if you’ve got a lemon around or if you’re craving this tasty combo: blueberry lemon muffins are where it’s at. Here’s what you’ll need 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
For the lemon glaze
In our opinion, these lemon blueberry muffins aren’t complete without the lemon glaze. Of course, you can make them without: and it actually simplifies storage (see below). But the glaze adds just the right pop of sweet citrusy lemon: it’s like adding a few more pinches of salt to a savory dish to bring out the flavor even more.
All you need are powdered sugar and lemon juice, which you’ll mix into a thick icing. Make sure to let the muffins cool completely before drizzling the icing. A tip? A fork makes the best drizzle (not a spoon!).
Tips for lemon blueberry muffins
Ready to bake up your lemon blueberry muffins? Here are a few tips to what makes this recipe work:
- Add a hefty amount of lemon zest. 1 ½ tablespoons lemon zest might seem like a lot, but it’s crucial for the lemon flavor. This is the amount you can get from 1 large or 2 small lemons.
- Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
- Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!
Storage info
The lemon glaze adds a little complication to the storage info for these lemon blueberry muffins. Here are best practices:
- Room temperature: Store at room temperature in a sealed container lined with a paper towel to absorb extra moisture. Iced muffins last about 2 days and un-iced last about 4 days.
- Refrigerator: Store refrigerated without glaze for up to 1 week or more (allow to come to room temperature before serving).
- Frozen: Freeze un-iced muffins in a sealable container and store up to 3 months. Add the glaze once they are defrosted.
More muffin recipes
Love to bake? Here are a few more of our favorite muffin recipes:
- Go for Easy Banana Muffins or Banana Chocolate Chip Muffins
- Grab Classic Blueberry Muffins or Lemon Poppy Seed Muffins
- Try fan-favorite Healthy Banana Muffins or rich and moist Chocolate Muffins
- Opt for Cinnamon Muffins or Cranberry Orange Muffins
- Grab Strawberry Muffins with cream cheese swirl
This lemon blueberry muffins recipe is…
Vegetarian.
Print
Lemon Blueberry Muffins
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 1x
Description
These lemon blueberry muffins have just the right sweet and citrusy kick! Drizzle with a lemon glaze and they’re irresistible.
Ingredients
- 1 ½ cups blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar, plus more for sprinkling
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 eggs
- ½ cup vegetable oil
- ½ cup Greek yogurt (or sour cream)
- ¾ cup milk
- 1 teaspoon plus 1 tablespoon lemon juice, divided
- 1 ½ tablespoons lemon zest (1 large or 2 small lemons)
- ½ cup powdered sugar (for the glaze)
Instructions
- Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
- Wash and dry the blueberries.
- Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vegetable oil, yogurt, milk, the 1 teaspoon lemon juice and the lemon zest until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick dough forms. Fold the blueberries into the batter with a spatula.
- Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle the tops with a pinch of granulated sugar.
- Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour.
- When ready to glaze, in a medium bowl mix together the 1 tablespoon lemon juice and the powdered sugar until a thick icing forms. If the texture is not drizzlable, add a few more drops lemon juice and continue stirring until it comes together. Drizzle a small amount with a fork over each of the muffins. (If you like a large quantity of icing, make it with 1 ½ tablespoons lemon juice and ¾ cup powdered sugar.)
- Eat the muffins immediately. Store at room temperature in a sealed container lined with a paper towel to absorb extra moisture, about 2 days if iced or 4 days if un-iced. Store refrigerated without glaze for up to 1 week or more (allow to come to room temperature before serving), or frozen without glaze for up to 3 months.
- Category: Muffins
- Method: Baked
- Cuisine: Muffins
- Diet: Vegetarian
Keywords: Lemon blueberry muffins, blueberry lemon muffins
Let us know if you have any questions!
★★★★★
you have nutmeg and honey in the instructions but not listed in the indrederents??
Copy/paste error: updated! Thank you!