Let me tell you about these incredible blueberry muffins with lemon glaze, they’re basically sunshine wrapped in a paper liner! My grandma used to say that a good muffin should make you close your eyes and smile on the first bite, and honey, these babies deliver exactly that.
She had this little trick where she’d roll the blueberries in flour before folding them into the batter. “Keeps those little jewels from sinking to the bottom,” she’d wink, flour dusting her apron as she worked her magic in her tiny kitchen. Grandma’s muffins were legendary in our neighborhood, kids would literally line up at her back door every Saturday morning, quarters clutched in their sticky fingers.
These muffins are pure perfection for lazy weekend mornings when you want something special but don’t want to spend hours in the kitchen. The blueberries burst like tiny flavor bombs, releasing their sweet-tart juice into every tender crumb. And that lemon glaze? It’s like a little ray of citrus sunshine that takes these treats from good to absolutely irresistible.
The best part? They’re ridiculously easy to whip up. No fancy techniques, no complicated steps – just mix, pour, and bake. Fresh from the oven, they’re heavenly with steam curling up from their golden tops. But they’re equally amazing as grab-and-go fuel for busy weekday mornings.
Whether you’re treating yourself to a cozy breakfast in bed or need something delightful to brighten up a dreary Tuesday, these muffins are your answer. They’re comfort food and happiness rolled into one perfect, portable package. Trust me, one bite and you’ll understand why grandma’s kitchen was always the most popular spot on the block
how to make Blueberry Muffins Recipe
How to Make Perfect Lemon Glaze
This bright, tangy lemon glaze is the perfect finishing touch for muffins, cakes, scones, and pastries. It’s incredibly simple to make and adds that perfect sweet-tart balance that makes desserts irresistible!
Ingredients
- 1 cup powdered sugar (confectioner’s sugar)
- 2-3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (optional, for extra citrus punch)
- Pinch of salt
follow these steps.
Step 1: Sift the Sugar
Sift the powdered sugar into a medium bowl to remove any lumps. This ensures your glaze will be perfectly smooth.
Step 2: Add Lemon Juice Gradually
Start with 2 tablespoons of fresh lemon juice and whisk it into the powdered sugar. The mixture will be thick at first.
Step 3: Adjust Consistency
- For a thick glaze (great for drizzling): Stop here if the consistency looks right
- For a thin glaze (perfect for dipping): Add the remaining tablespoon of lemon juice
- Too thick? Add lemon juice 1 teaspoon at a time
- Too thin? Add more powdered sugar 1 tablespoon at a time
Step 4: Add Extras (Optional)
Whisk in the lemon zest and pinch of salt for enhanced flavor and to balance the sweetness.
Step 5: Apply While Fresh
Use the glaze immediately while it’s smooth and pourable. If it sits too long, simply whisk it again to restore consistency.
Pro Tips
- Use fresh lemon juice – bottled juice lacks the bright, vibrant flavor
- Strain the glaze if you want it extra smooth
- Warm your pastries slightly before glazing for better absorption
- Double the recipe if glazing multiple batches
how to serve Blueberry Muffins Recipe
These muffins can be served warm or at room temperature. They are perfect for breakfast when paired with a cup of coffee or tea. They also make great snacks for school lunches or as a sweet treat any time of the day!
how to store Blueberry Muffins Recipe
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just place the cooled muffins in a freezer-safe bag or container and they will last for up to 3 months. Thaw before serving.
tips to make Blueberry Muffins Recipe
- Be careful not to overmix the batter. This keeps the muffins light and fluffy.
- Use fresh blueberries for the best flavor. If using frozen blueberries, don’t thaw them to prevent the batter from turning blue.
- Ensure your baking powder is fresh for the best rise.
- You can adjust the lemon juice in the glaze to your taste – make it sweeter or tangier!
variation
Feel free to add other fruits like raspberries or chopped strawberries for a different twist. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just avoid thawing them to keep the batter from changing color.
2. How do I know when the muffins are done?
The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
3. Can I make the batter ahead of time?
It’s best to bake the muffins right after mixing the batter for optimal texture. However, you can prepare the dry ingredients in advance and mix them in when you’re ready to bake.
Blueberry Muffins Recipe with Lemon Glaze
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Incredibly moist and tender blueberry muffins made with sour cream and oil for a soft crumb. These muffins are bursting with fresh blueberries and topped with a zesty lemon glaze for the perfect balance of sweet and tart.
Ingredients
For the Muffins:
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup extra LIGHT olive oil (not extra virgin), or vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp lemon zest (from 1 large lemon)
- 1 1/2 cups fresh blueberries (rinsed and dried)
For the Lemon Glaze:
- 1 cup confectioners sugar
- 1 1/2 to 2 Tbsp fresh lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat the oven to 400°F (200°C). Line a 12-count muffin tin with cupcake liners.
- In a large mixing bowl, beat together 2 eggs and 1 cup of granulated sugar with an electric mixer on high speed for 5 minutes until thick and light in color.
- Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, and 1/4 tsp salt. Set the mixer to low speed and mix just until combined.
- In a separate small bowl, whisk together 2 cups of flour and 2 tsp of baking powder.
- Gradually add the flour mixture into the wet batter, one-third at a time, stirring gently with a spatula after each addition. Do not overmix.
- Gently fold in 2 tsp lemon zest and 1 1/2 cups of fresh blueberries until just combined.
- Divide the batter evenly into the prepared muffin liners, filling them to the top.
- Bake at 400°F for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove muffins from the tin and let them cool on a wire rack until room temperature.
- Make the glaze: In a small bowl, whisk together 1 cup of confectioners sugar, 1 1/2 Tbsp lemon juice, and 1/2 tsp lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Drizzle the lemon glaze over the cooled muffins before serving.
Notes
- Using room temperature eggs and sour cream is crucial for a smooth, evenly mixed batter.
- Be careful not to overmix the batter once the flour is added, as this can result in tough, dense muffins. Fold ingredients until just combined.
- Ensure blueberries are rinsed and dried thoroughly to prevent excess moisture from making the batter runny.
- You can toss the blueberries in 1 Tablespoon of the flour mixture before adding to the batter to help prevent them from sinking to the bottom.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 185 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Blueberry Muffins, Lemon Glaze, Sour Cream Muffins, Muffin Recipe, Breakfast, Baking, Blueberry Lemon Muffins
