Glazed lemon blueberry muffins are bursting with sweet blueberries and topped with a tangy lemon glaze. They’re easy to make and perfect for breakfast, brunch or a tasty snack anytime.
My kids love having muffins for breakfast, and we usually bake a batch or two on the weekends. We usually serve them with eggs and either bacon or sausage, and then we save the leftover muffins for the rest of the week. This is a huge timesaver during the school year, when mornings are rushed.
In the summer, the kids can grab one for breakfast whenever they happen to wake up. Of course, the teens wake up so late that they end up having the muffins for a snack after lunch — must be nice!
We probably make banana muffins more than anything, and in the fall, it’s all about pumpkin. But since we’re coming into blueberry season, I thought it would be the perfect time to make lemon blueberry muffins.
I love when blueberries are in season. Sure, you can get frozen berries any time, but there’s nothing like fresh juicy ripe blueberries! I use them in salads, over ice cream, in cereal and in yogurt. We even like to eat them straight up. I don’t bake with them that often, but the Hubs bought a bunch of these berries on sale, so yeah — muffins!
This recipe makes light, almost fluffy muffins that aren’t heavy at all. And instead of vegetable oil or butter, I use coconut oil.
You can really taste the lemon, but it’s not overly powerful. I also top the muffins with a little bit of lemon glaze for an extra burst of flavor. This step is optional, but it really enhances the flavor. And, it makes the tops nice and glossy, which makes you want to dig right in!
How to Make Glazed Lemon Blueberry Muffins
- For the Muffins
- 2 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon sea salt
- 3 teaspoons baking powder
- ¼ cup coconut oil
- 1 cup milk I used 2 percent
- 1 egg
- 2 1/2 teaspoons lemon juice
- 1 tablespoon lemon zest
- 6 oz fresh blueberries washed and any stems removed
- For the Glaze
- 1/4 cup powdered sugar
- 2 tablespoons fresh lemon juice
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Preheat oven to 400.
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In a large mixing bowl, mix the flour, sugar, sea salt and baking powder, and set aside.
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In a small mixing bowl, beat the egg slightly, and stir in the coconut oil, milk and lemon zest.
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Stir in the lemon juice
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Pour the liquid mixture into the flour mixture, and mix with a hand mixer until batter is smooth
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Stir in the blueberries
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Pour batter into lined muffin cups, and bake for 15 to 18 minutes or until toothpick inserted into center of muffins comes out clean
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Remove from oven, and set aside
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In a small bowl, mix the lemon juice with the powdered sugar, and lightly drizzle glaze over the tops of the muffins
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Enjoy!
I use this same recipe to make lemon cranberry, or actually, dried cranberry muffins, but I like the fresh blueberries better. The muffin tin gets a little messy from blueberry juice, but it cleans up easily.
And it’s so worth the mess!
If you get a chance, I hope you’ll give these easy glazed lemon blueberry muffins a try. If you like lemons and blueberries, I think you’ll love these.
Have a happy day!
Sharing At
These are perfect to start a busy day! I love anything with blueberries! 😀
My kids are crazy about blueberries, and so am I. 🙂
Okay best looking muffins ever! I cannot wait to start my day off with one!
Thanks so much, Meg. That made my day! 🙂
I like the idea of making a batch of these yummy muffins up on the weekend to enjoy all week.
It’s a great time saver, especially on busy mornings!
Blueberry and lemon = perfect pairing!
It’s one of my absolute favorite pairings. 🙂
I totally agree fresh blueberries over frozen any day. Nothing beats a warm fresh out of the oven blueberry muffins.
Thanks, Michelle. I definitely agree with you there!
These look and sound absolutely amazing
Thanks so much, Becky. I need to make another batch soon!
Blue berry muffins are such a perfect morning treat! My husband would love to eat one of these before he goes off to work in the morning!
They’re perfect for grab and go breakfasts. 🙂
The perfect combo muffin!!
These sound sooo heavenly!! My mouth won’t stop watering! 🙂
I love the combination of Lemon and Blueberry for your awesome muffins! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
Thanks so much for stopping by, Miz Helen! 🙂
Oh, these look so good!
I made these for a potluck breakfast for work and were a huge hit!
That’s awesome! Thanks so much for letting me know. 🙂
just made these today………so light and delicious…….my first experience with coconut oil …….Shared with my “lemon” loving friends. Definitely a keeper.
Hi, Dolores. Thanks so much for letting me know — I am thrilled to hear that you liked them!
These look amazing! Do you melt the coconut oil first?
Thanks, Lisa! I don’t melt it, but if it’s warm, the oil turns to liquid.
Is that 1 & 1/2 cups sugar or 1/2 cup sugar?
1/2 cup sugar. It looks like some parts of the recipe got mixed up when I switched recipe programs. Thanks for pointing that out!
How much butter would you use if you wanted to substitute for coconut oil?
If we’re out of coconut oil, I use the same amount of melted butter without any problems. 🙂
My family loved these, thanks!
That’s awesome! Thanks so much for letting me know. 🙂
I made these on this rainy morning we are having and the hit the spot. Sooooo good. Thank you for this delicious recipe.
Hi Erin! So glad to hear you liked the muffins! Thanks for letting me know. 🙂
Do you think these would freeze well?
I’ve never tried it, but I think they would. 🙂