These lemon blueberry muffins have just the right sweet and citrusy kick! Drizzle with a lemon glaze and they’re irresistible.
- 1 1/2 cups fresh blueberries*
- 2 cups all-purpose flour
- 1 cup granulated sugar, plus more for sprinkling
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup Greek yogurt (or sour cream)
- 3/4 cup milk
- 1 teaspoon plus 1 tablespoon lemon juice, divided
- 1 1/2 tablespoons lemon zest (1 large or 2 small lemons)
- 1/2 cup powdered sugar (for the glaze)
- 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 1/4 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 1/2 tablespoons lemon juice and 3/4 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.
*Frozen blueberries can bleed into the batter and make it turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.
- Category: Muffins
- Method: Baked
- Cuisine: Muffins
- Diet: Vegetarian
Keywords: Lemon blueberry muffins, blueberry lemon muffins