Why You’ll Love This Recipe

Blueberry Muffins with Lemon Glaze are bursting with juicy blueberries and topped with a bright, zesty citrus drizzle. These bakery-style muffins are fluffy, moist, and full of flavor—perfect for breakfast, brunch, or an afternoon treat. The tangy glaze adds just the right amount of sweetness and shine.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the muffins:
all-purpose flour
baking powder
baking soda
salt
unsalted butter (melted or softened)
granulated sugar
eggs
whole milk or buttermilk
vanilla extract
lemon zest
fresh or frozen blueberries

For the lemon glaze:
powdered sugar
fresh lemon juice
lemon zest (optional)

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, beat the melted or softened butter with sugar until combined.

Add eggs, one at a time, then stir in milk (or buttermilk), vanilla extract, and lemon zest.

Gradually add the dry ingredients to the wet, mixing just until combined—do not overmix.

Gently fold in the blueberries.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.

Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the glaze:
In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth.

Drizzle the glaze over the cooled muffins and let set for a few minutes before serving.

Servings and timing

This recipe yields 12 muffins
Preparation time: 15 minutes
Baking time: 20 minutes
Cooling and glazing time: 15 minutes
Total time: 50 minutes

Variations

Use orange zest and juice instead of lemon for a twist.

Add a crumb topping for a bakery-style crunch.

Swap half the flour with whole wheat for a heartier texture.

Mix in chopped nuts or white chocolate chips with the blueberries.

Use Greek yogurt or sour cream instead of milk for extra richness.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.Refrigerate for up to 5 days if needed, though texture may firm up slightly.Freeze without glaze for up to 2 months; thaw and glaze before serving.Reheat briefly in the microwave (10–15 seconds) to refresh texture.

FAQs

Can I use frozen blueberries?

Yes, use them straight from the freezer and toss in a bit of flour to prevent sinking.

Can I skip the glaze?

Yes, the muffins are delicious on their own, but the glaze adds a bright, sweet finish.

Can I make these muffins dairy-free?

Yes, use plant-based butter and milk alternatives.

Why did my blueberries sink?

Tossing them in flour helps keep them suspended in the batter.

Can I make mini muffins?

Yes, reduce baking time to 10–12 minutes and check with a toothpick.

Do I need to use liners?

They help with cleanup and prevent sticking but are optional if the pan is well greased.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

How do I make the glaze thicker?

Use less lemon juice or add more powdered sugar.

How do I zest a lemon?

Use a microplane or fine grater, avoiding the bitter white pith.

What kind of blueberries are best?

Fresh blueberries give the best texture, but frozen work well too if handled gently.

Conclusion

Blueberry Muffins with Lemon Glaze are the perfect combination of sweet and tangy, soft and moist, classic and fresh. Whether you’re baking for a special brunch or just a simple morning at home, these muffins are sure to brighten your day with every bite.