LEMON BLUEBERRY MUFFINS WITH LEMON GLAZE — These blueberry and lemon muffins are made extra special with a sweet and tangy 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.
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.
Here’s what you’ll need to make Lemon Blueberry Muffins with Lemon Glaze
- Produce: lemons, blueberries
- Baking powder
- Powdered sugar
- Almond extract
Lemon Blueberry Muffins with Lemon Glaze
Blueberry lemon muffins are made extra special with a sweet and tangy lemon glaze.
- 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
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 1/4 teaspoon almond extract
- 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.
- Beat in buttermilk, lemon juice, vanilla and zest.
- Combine flour, baking powder and salt in a medium bowl. Stir into creamed mixture just until moistened. Fold in blueberries.
- 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.
- In a small bowl, combine confectioners' sugar, lemon juice, almond extract; drizzle over cooled muffins.
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If you love this recipe, you might also like:
Blueberry Oat Bread
Blueberry Muffin French Toast
Who Dished It Up First: Adapted from Taste of Home
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.
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!)
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.
These are the best blueberry muffins I have ever tasted! I did use 1\2 the glaze. I put the dough in muffin pan with ice cream scoop and filled each cup until dough was gone. They were picture perfect. I made for Valentines Day.
I looove lemon anything, and was looking for a recipe to use up some fresh blueberries before they went bad.
These were delicious. Light and fluffy and lemony. I doubled the muffin recipe, making a single recipe of the glaze.
Coconut milk was substituted for cow’s milk and I replaced a 1/2 cup of flour with a 1/2 cup of fine-ground, plain coconut as well as 1/4 cup wheat germ. I added 1/4 cup of Greek vanilla yogurt to compensate for the extra fiber.
I switched out half of the baking powder for a half-measure of baking soda, because Citric Acid.
My substitutions are characteristic of how I bake and not a reflection of the original recipe’s quality. In fact, the recipe was resilient enough to tolerate my haphazard baking style very nicely, and will definitely be made again. Maybe when I want to impress my MIL a little bit. 😉