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    You are here: Home / Breads / Lemon Blueberry Muffins with Lemon Glaze

    Lemon Blueberry Muffins with Lemon Glaze

    May 16, 2017 by Danelle 3 Comments

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    LEMON BLUEBERRY MUFFINS WITH LEMON GLAZE — These blueberry and lemon muffins are made extra special with a sweet and tangy lemon glaze.


    Lemon Blueberry Muffins with Lemon Glaze

    Blueberry and lemon is one of my favorite flavor combinations. So it’s no surprise that I found these Lemon Blueberry Muffins with Lemon Glaze irresistible.

    These muffins are bursting with fresh blueberries and tangy lemon flavor. Which makes them perfect for breakfast, brunch or after school snacking. And the lemon glaze makes them extra special.

    I definitely ate my fair share. Okay, maybe a few more than my fair share.

    My family loved these muffins too. I dare say they disappeared more quickly than any muffin I’ve made in recent memory. They would be perfect for a Mother’s Day brunch or summer baby shower.

    Lemon Blueberry Muffins with Lemon Glaze

    You can use frozen blueberries in this recipe. Just don’t thaw them first or your batter will be too wet, and probably turn a nice shade of purple.

    If  you’ve got some blueberries that are a little to ripe to eat, this is the perfect way to use them!

    I love the flavor of almond extract in the glaze, but vanilla will work too if that’s what you prefer. These were such a hit, I’m already thinking about making them with different berries.

    I think a raspberry or mixed berry version would be fabulous! Whatever kind of berry you use, make these muffins as soon as possible. You’re family and friends will thank you!


    Be sure to save this recipe for Lemon Blueberry Muffins with Lemon Glaze to your favorite Pinterest board for later.


    Lemon Blueberry Muffins with Lemon Glaze


    Here’s what you’ll need to make Lemon Blueberry Muffins with Lemon Glaze


    • Butter
    • Sugar
    • Eggs
    • Buttermilk
    • Produce: lemons, blueberries
    • Vanilla
    • Flour
    • Baking powder
    • Salt
    • Powdered sugar
    • Almond extract
    Continue to Content
    Lemon Blueberry Muffins with Lemon Glaze

    Lemon Blueberry Muffins with Lemon Glaze

    Yield: 1 dozen
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes

    Blueberry lemon muffins are made extra special with a sweet and tangy lemon glaze.

    Ingredients

    Muffins:

    • 1/2 cup butter, softened
    • 1 cup sugar
    • 2 eggs
    • 1/2 cup buttermilk
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla
    • 2 teaspoons lemon zest
    • 2 cups + 1 tablespoon flour
    • 1 tablespoon baking poweder
    • 1/4 teaspoon salt
    • 2 cups fresh or frozen blueberries

    Glaze:

    • 1 1/2 cups powdered sugar
    • 2 tablespoons lemon juice
    • 1/4 teaspoon almond extract

    Instructions

    1. Preheat oven to 400 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
    2. Beat in buttermilk, lemon juice, vanilla and zest.
    3. Combine flour, baking powder and salt in a medium bowl. Stir into creamed mixture just until moistened. Fold in blueberries.
    4. Fill paper-lined muffin cups three-fourths full of batter. Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing to a wire rack to cool completely.
    5. In a small bowl, combine confectioners' sugar, lemon juice, almond extract; drizzle over cooled muffins.

    Did you make this recipe?

    Please leave a comment, or tag @LetsDish on Instagram.

    © Danelle

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    Who Dished It Up First: Adapted from Taste of Home

    Reader Interactions

    Comments

    1. Michelle

      May 30, 2019 at 1:21 pm

      The cook time is unfortunately entirely too long. Muffins at 350 should only take 18-20min. With the temperature at 400 the bottoms were black at 18 minutes.

      Reply
    2. Linda

      July 06, 2019 at 2:18 pm

      I happened upon this recipe while looking for a lemon glaze to dress up a batch of lemon squash muffins and I love that your glaze also takes a bit of almond extract. The muffin recipe I used also called for almond extract, so this glaze should compliment the muffins perfectly! Can’t wait to try it. (The blueberry muffin recipe is one I will save for another time!)

      Reply
    3. Debra

      August 25, 2019 at 11:30 am

      Is the batter supposed to be super thick? Mine came out very thick. More like a bread dough. I lowered them as per another comment. Hopefully they come out good.

      Reply

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