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Bakery-Style Lemon Blueberry Muffins with Bright Lemon Glaze

A close-up of a perfectly baked lemon blueberry muffin topped with fresh blueberries and dripping lemon glaze.
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Make moist, fluffy lemon blueberry muffins from scratch with a tart lemon glaze. This easy recipe delivers bakery quality flavor.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, lemon juice, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. In a small bowl, gently toss the blueberries with 1 tablespoon of the flour mixture (this helps prevent them from sinking). Fold the coated blueberries and the lemon zest into the batter.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the muffins cool, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice, a teaspoon at a time, to reach a thick but pourable consistency.
  10. Drizzle the lemon glaze over the cooled muffins before serving.

Notes

  • For the best lemon flavor booster, make sure to rub the lemon zest into the sugar before adding the other wet ingredients. This releases the essential oils.
  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days for moist blueberry lemon muffins.

Nutrition

Find it online: https://purecookingjoy.com/lemon-blueberry-muffins-recipe/

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