If you're on the hunt for a delightful treat that perfectly balances the tartness of lemon with the sweetness of blueberries, look no further! These Lemon Glazed Blueberry Muffins are not just a feast for the eyes but also a burst of flavor in every bite. Perfect for breakfast, brunch, or a sweet afternoon snack, this recipe is sure to become a favorite in your kitchen. With just 35 minutes from prep to plate, you’ll be savoring the warm, fluffy goodness in no time. So, grab your apron and get ready to impress your family and friends with these irresistible muffins that are as easy to make as they are delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup blueberries
- 1/4 cup lemon juice
- Zest of 1 lemon
- For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well blended.
- In another mixing bowl, whisk together 1 cup of sugar, 1/2 cup of milk, 1/2 cup of vegetable oil, and 2 large eggs until the mixture is smooth and well combined.
- Add the 1/4 cup of lemon juice and the zest of 1 lemon to the wet ingredients, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of blueberries, ensuring they are evenly distributed throughout the batter.
- Using a spoon or ice cream scoop, divide the muffin batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooling, prepare the lemon glaze by whisking together 1 cup of powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth.
- Once the muffins have cooled, drizzle the lemon glaze over the tops of each muffin using a spoon or a piping bag for a more decorative touch.
- Allow the glaze to set for a few minutes before serving. Enjoy your delicious lemon glazed blueberry muffins!
Tips
- Fresh Ingredients: For the best flavor, use fresh blueberries and freshly squeezed lemon juice. If you can’t find fresh blueberries, frozen ones will work as well—just don’t thaw them before adding to the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Zest It Up: Make sure to include the zest of the lemon in your batter. It adds a wonderful aromatic quality that enhances the lemon flavor.
- Perfect Baking: Keep an eye on your muffins as they bake. Ovens can vary, so start checking for doneness at the 18-minute mark. A toothpick inserted into the center should come out clean.
- Glaze with Care: Allow the muffins to cool slightly before drizzling the lemon glaze on top. This will help the glaze set nicely and prevent it from melting away.
- Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. They also freeze well—just wrap them tightly and enjoy later!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
