My Blueberry Muffins with Lemon Glaze are such a classic treat that brings together the sweetness of juicy blueberries and the tangy freshness of lemon. These muffins are easy to make and perfect for breakfast, brunch, or an afternoon snack. The sweet and slightly tangy lemon glaze adds the perfect finishing touch to this lemon blueberry muffins recipe.
Why You’ll Love These Easy Muffins
These blueberry muffins with lemon glaze are a great addition to your baking repertoire for several reasons:
- Simple Ingredients: You probably have most of the ingredients already in your pantry.
- Versatile: Perfect for breakfast, a snack, or even dessert.
- Delicious Flavor: The combination of sweet blueberries and tangy lemon is a crowd-pleaser.
- Easy Recipe: Simple steps make it accessible for bakers of all levels.
- Moist and Tender: The sour cream in the recipe keeps the muffins moist and tender.
How to Make Blueberry Muffins with Lemon Glaze
Making my easy blueberry muffins with lemon glaze is super simple and requires just a few steps. You’ll start by preparing the muffin batter, baking the muffins, and then topping them with a simple lemon glaze. Here’s what you’ll need to grab from your pantry.
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Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1¼ cups sour cream
- 1½ cups fresh blueberries (frozen works, too)
For the Lemon Glaze
- 1 cup confectioner’s sugar
- 1-2 tablespoons lemon juice
Step-by-Step Instructions
Step One: Preheat your oven to 350 degrees Fahrenheit. Place paper liners in a 12-cup muffin tin.
Step Two: In a medium bowl, combine the flour, baking powder, and salt. Mix well and set aside.
Step Three: In a separate bowl, whisk the egg until well-blended. Add the sugar and continue whisking until the mixture is smooth.
Step Four: Gradually add the melted butter to the egg mixture while whisking continuously. Follow with the sour cream, whisking until the mixture is thick and well combined.
Step Five: Toss the blueberries in the dry ingredients to coat them. This helps prevent the berries from sinking to the bottom of the muffins.
Step Six: Fold the sour cream mixture into the dry ingredients and blueberries. The batter will be thick, and it’s okay if there are some lumps.
Step Seven: Using a spoon or ice cream scoop, fill the muffin liners with the batter, dividing it evenly among the 12 cups.
Step Eight: Put muffin pan in the oven and bake for for 25-35 minutes, until the muffins start to turn golden brown and a toothpick inserted into the center comes out clean.
Step Nine: Remove the muffins from the oven and place them on a wire rack to cool.
Step Ten: While the muffins are cooling, prepare the lemon glaze. In a small bowl, mix the confectioner’s sugar and lemon juice until you achieve a thick but pourable consistency.
Step Eleven: Drizzle the lemony glaze over the cooled muffins. A little goes a long way, so be careful not to overdo it.
Substitutions and Variations
- Flour: You can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour.
- Sour Cream: Substitute with Greek yogurt or even buttermilk for a slightly different texture and flavor.
- Blueberries: Use other berries such as raspberries or chopped strawberries. You can also use frozen berries if fresh ones are not available.
- Butter: Replace with coconut oil or a plant-based butter for a dairy-free option.
- Lemony Glaze: Add a teaspoon of lemon extract for an extra burst of lemon flavor in your sweet lemon glaze. Alternatively, you can add some fresh lemon juice, or lemon zest, to give your homemade muffins a boost of lemon flavor.
Best Tips
- Room Temperature Ingredients: Ensure your eggs, butter, and sour cream are at room temperature for better mixing and a smoother batter.
- Coating the Blueberries: Tossing the blueberries in a tablespoon of flour before adding them to the wet ingredients helps keep them evenly distributed.
- Don’t Over-mix: Mix the batter until just combined. Over-mixing can lead to dense muffins. We’re aiming for fluffy muffins!
- Check for Doneness: Use a toothpick to check if the muffins are done. It should come out clean or with a few crumbs.
- Cooling: Let the muffins cool on a wire rack before glazing. This prevents the glaze from melting off.
- Storage: Store your delicious muffins in an airtight container to keep them fresh longer. They can be kept at room temperature for up to three days.
How to Store Blueberry Muffins with Lemon Glaze
To keep your blueberry muffins fresh, store them in an airtight container at room temperature. They will stay fresh for up to three days. If you need to store them for a longer period, you can freeze the muffins in a plastic wrap or a freezer-safe container. When ready to eat, let them thaw at room temperature or warm them in the microwave for a few seconds.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to toss them in a tablespoon of flour before adding to the batter to prevent them from sinking.
Can I make the muffins ahead of time?
Yes, you can make the muffins a day ahead. Store them in an airtight container at room temperature and glaze them before serving.
Can I use Greek yogurt instead of sour cream?
Absolutely, Greek yogurt is a great substitute for sour cream in this recipe. It will still give you moist and tender muffins.
How do I know when the muffins are done?
The muffins are done when they start to turn golden brown and a toothpick inserted into the center comes out clean.
Can I double your recipe Blueberry Muffins with Lemon Glaze recipe?
Yes, you can double the recipe if you need more muffins. Just make sure to adjust the bake time accordingly and use a larger bowl for mixing the batter.
What’s the best way to drizzle the lemon glaze?
Use a spoon or a small measuring cup to drizzle the glaze over the muffins. Start with a small amount and add more if needed.
These blueberry muffins with lemon glaze are a huge hit with my husband and kids. Enjoy them with a cup of coffee or as a tasty treat anytime. Happy baking
More Recipes
Blueberry Muffins with Lemon Glaze
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter melted
- 1¼ cups sour cream
- 1½ cups blueberries fresh or frozen
Lemon Glaze
- 1 cup confectioner’s sugar
- 1-2 tablespoons lemon juice
Instructions
Muffins
- Preheat the oven to 350 degrees. Place paper liners in a 12-cup muffin tin.
- Combine flour, baking powder and salt in a medium bowl. Whisk the egg in a separate medium bowl, until well-blended. Add the sugar and whisk until well-combined. Add melted butter while whisking. Add sour cream, continue whisking (mixture will be thick) until combined and smooth.
- Add the berries to the dry ingredients and toss to combine. Fold sour cream mixture into dry ingredients and berries. The batter will be thick. Fold until just combined (some balls of undissolved flour are fine.)
- Using a spoon or ice cream scoop, fill muffin liners with the mixture, dividing the mixture evenly.
- Bake 25-35 minutes until muffins are starting to turn golden brown and a toothpick inserted in the middle comes out clean. Remove and place onto a cooling rack immediately.
Lemon Glaze
- Place confectioners' sugar in a small bowl or measuring cup; stir in lemon juice. Your lemon glaze should be thick but pourable. Add more sugar or lemon juice to achieve the desired consistency, then drizzle the glaze over muffins. A little goes a long way!
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