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These lemon blueberry muffins are so soft and fluffy! Every bite is filled with lemon flavor and sweet blueberries, then topped with a delicious sweet lemon glaze, making them perfect for brunch or breakfast on the go!
Easy Lemon Blueberry Muffins Recipe
I love making blueberry lemon muffins because with the lemon glaze on top, these muffins can be breakfast, snack, or a dessert! The sweetness of the glaze and blueberries, balances out the tartness of the lemony flavor, making them one of my favorite muffins.
Grab a cup of coffee or tea, and sit and enjoy your muffin, or if you need to, take it on the go! Either way, you are going to love the delicious flavor combination.
Whether you’re baking for yourself, your family, or a special gathering, these muffins are sure to brighten everyone’s day.
Ingredients You Will Need
- Self rising flour – If you don’t have any self rising flour on hand, substitute for 2 cups all purpose flour and 2 teaspoons baking powder.
- Granulated sugar – The granulated sugar can be substituted for brown sugar, or a mixture of 1/2 cup granulated sugar and 1/2 cup brown sugar.
- Salt – The salt helps balance the sweetness of the sugar. The salt can be omitted if preferred.
- Lemon Juice and Zest – Use a fresh lemon for these muffins. If fresh lemons are not available, omit the lemon zest from the muffin batter and substitute the fresh lemon juice in the glaze for bottled lemon juice.
- Milk – Full fat milk is best in baking, but other milk varieties can also be used.
- Oil – Use a mild flavored oil, such as vegetable oil or canola oil. The oil can be substituted for 1/2 cup melted butter.
- Egg – A large sized egg was used in this recipe.
- Vanilla extract – The extract can be substituted for vanilla essence, however vanilla extract will give the muffins a deeper vanilla flavor.
- Blueberries – Use fresh blueberries if they are in-season and available, otherwise frozen blueberries will work just as well in these muffins.
- Powdered sugar-Powdered sugar is the base for the glaze and the sweet topping of the muffins.
How to Make Lemon Blueberry Muffins
STEP 1. Preheat the oven to 350°F. Place 12 paper muffin liners in a 12 hole muffin tin and set aside.
STEP 2. In a large mixing bowl, add the self rising flour, granulated sugar, salt and lemon zest. Mix until well combined and set aside.
STEP 3. In a small bowl, add the milk, oil, egg and vanilla extract, and whisk together.
STEP 4. Pour the milk mixture into the bowl with the flour mixture. Stir until just combined and a thick batter forms. Then add the blueberries and gently fold them into the batter.
STEP 5. Divide the muffin batter evenly between the paper liners or (silicone muffin cups) in the muffin pan. Bake the muffins for 20 minutes, or until they spring back when they are lightly touched. Allow muffins to cool in tin for 5 minutes before transferring them to a cooling rack to cool completely.
STEP 6. In a small bowl, stir together the lemon juice and powdered sugar, until it has a smooth texture, and the sugar is dissolved. Drizzle over the muffins before serving.
Tips
Fresh or frozen blueberries -Fresh blueberries are my favorite, but either can be used in these muffins.
Scoop to measure-Evenly evenly divide the muffin batter between the paper liners by using a large cookie scoop.
Extra blueberries- If desired, top the muffins with a few extra blueberries before baking.
When making the glaze- You may need more or less lemon juice for the lemon glaze than the stated amount. Add the juice little by little until the glaze reaches the desired consistency.
Check for Doneness- The muffins are cooked through when they spring back when lightly touched, and are lightly golden in color. The muffins can also be checked with a skewer or toothpick. Insert the skewer or toothpick into the center of a muffin. If the skewer or toothpick comes out clean, the muffins are cooked through.
Variations
Swap out the blueberries- cut up other types of berries to change up the flavor of the muffins.
FAQ’S
Keep these muffins in an airtight container at room temperature for up to 3 days. You can also freeze them in an airtight container or freezer bag for up to 3 months. Defrost the muffins at room temperature before enjoying.
You can easily use all purpose flour for this recipe. For every cup of self-rising flour, substitute one cup of all-purpose flour, plus 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
More Breakfast Recipes
Lemon Blueberry Muffins
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- Muffin Tin
- Paper Liners
Ingredients
- 2 cups self rising flour
- 1 cup granulated sugar
- 1 tablespoon lemon zest, about one lemon
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F. Place 12 paper muffin liners in a 12 hole muffin tin and set aside.
- In a large mixing bowl, add the self rising flour, granulated sugar, salt and lemon zest. Mix until well combined and set aside.
- In a small bowl, add the milk, oil, egg and vanilla extract, and whisk together.
- Pour the milk mixture into the bowl with the flour mixture. Stir until just combined and a thick batter forms. Then add the blueberries and gently fold them into the batter.
- Divide the muffin batter evenly between the paper liners or (silicone muffin cups) in the muffin pan. Bake the muffins for 20 minutes, or until they spring back when they are lightly touched. Allow muffins to cool in tin for 5 minutes before transferring them to a cooling rack to cool completely.
- In a small bowl, stir together the lemon juice and powdered sugar, until it has a smooth texture, and the sugar is dissolved. Drizzle over the muffins before serving.
Talk about, soft and moist muffins. That combined with lemon and blueberries, knock my socks off good.