Description
These Lemon Blueberry Muffins are bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast or a snack, they are moist, fluffy, and topped with a sweet lemon glaze.
Ingredients
Scale
For the Crust:
- For the muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
- In another bowl, mix melted butter, eggs, milk, lemon juice, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled muffins.
- Serve and enjoy!
Notes
For best results, use fresh blueberries. If using frozen, do not thaw them first to prevent color bleeding. Store muffins in an airtight container for up to 3 days.