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Glazed Lemon Blueberry Muffins

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Glazed Lemon Blueberry Muffins bursting with fresh blueberries and topped with a light glaze are moist, fluffy and easy to make. The BEST blueberry muffin recipe ever!

lemon blueberry muffin with glaze and lemon zest on the table with fresh blueberries

If you’re looking for an easy blueberry muffin recipe, you’re going to love this one! This recipe for lemon blueberry muffins makes light, fluffy muffins that aren’t heavy at all.

They’re a little tart, a little sweet, and simply delicious. Everyone loves them!

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 air fryer sausage or bacon and save the leftover muffins for the rest of the week.

It’s a huge timesaver during school days and a nice treat during the summer — whenever the kids happen to wake up!

How to Make Lemon Blueberry Muffins with Lemon Glaze

We’ve been making these blueberry muffins for years. You can see the step by step process in the video, but it’s very simple. You can also use the same basic recipe to make cranberry lemon muffins.

Just mix your dry ingredients in one bowl. Then, mix your wet ingredients in a larger bowl, and pour the dry ingredients into the wet mix.

Use a hand mixer or a stand mixer to blend the batter so that it’s nice and smooth. Then, fold in some ripe, juicy blueberries!

lemon-blueberry-muffins

I highly recommend parchment or paper muffin tin liners. The blueberry juice bubbles out of the muffins, and things get messy!

These quick and easy muffins take just about 15 minutes to bake — 18 minutes tops. I also top the muffins with a little bit of lemon glaze and zest for an extra burst of flavor. This step is optional, but it really enhances the flavor.

You can really taste the lemon, but it’s not overly powerful. And, it makes the tops nice and glossy, which makes you want to dig right in!

glazed-lemon-blueberry-muffins

Love lemons? Try our Easy Lemon Bars, Instant Pot Lemon Blueberry Cheesecake or Lemon Blueberry Bagel Breakfast Casserole.

Have a bunch of lemons to use up? Try our favorite Creamy Lemon Chicken Piccata! It’s super easy and absolutely delicious!

lemon blueberry muffins with lemon zest and glaze on top on the table

Can I use frozen blueberries instead of fresh?

I love fresh blueberries, but you can make these muffins with frozen blueberries if you want.

glazed lemon blueberry muffins on the table

Glazed Lemon Blueberry Muffins

Dee
Glazed Lemon Blueberry Muffins bursting with fresh blueberries and topped with a light glaze are moist, fluffy and easy to make. The BEST blueberry muffin recipe ever!
5 from 11 votes
Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 142 kcal

Ingredients
  

For the Muffins

  • 2 cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon sea salt
  • 3 teaspoons baking powder
  • ¼ cup vegetable oil, coconut oil, or melted butter
  • 1 cup milk I used 2 percent
  • 1 egg
  • 2 ½ teaspoons lemon juice
  • 1 tablespoon lemon zest
  • 6 oz fresh blueberries washed and any stems removed

For the Glaze

  • ¼ cup powdered sugar
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Preheat oven to 400.
  • In a large mixing bowl, mix the flour, sugar, sea salt and baking powder, and set aside.
  • In a small mixing bowl, beat the egg slightly, and stir in the oil, milk and lemon zest.
  • Stir in the lemon juice
  • Pour the liquid mixture into the flour mixture, and mix with a hand mixer until batter is smooth
  • Stir in the blueberries
  • Pour batter into lined muffin cups, and bake for 15 to 18 minutes or until toothpick inserted into center of muffins comes out clean
  • Remove from oven, and set aside
  • In a small bowl, mix the lemon juice with the powdered sugar, and lightly drizzle glaze over the tops of the muffins. Add extra zest if you have it
  • Enjoy!

Video

Notes

You can use coconut oil, vegetable oil or melted butter.
Use paper or parchment paper baking cups for easy clean up.

Nutrition

Calories: 142kcalCarbohydrates: 30gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 15mgSodium: 113mgPotassium: 167mgFiber: 1gSugar: 13gVitamin A: 48IUVitamin C: 2mgCalcium: 73mgIron: 1mg
Keyword blueberry muffins, glazed lemon blueberry muffins, lemon blueberry muffins
Loved this recipe?Leave a comment or share on social media

Recipe was published first in 2016 and last updated in 2021.

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Reader Interactions

Comments

  1. Deborah Farquhar says

    5 stars
    Delicious. I made them sweeter, with one cup of sugar, and increased lemon juice and zest a little because I made a clear glaze.

    Reply

  2. Kara says

    5 stars
    I am not one to write reviews but oh my this recipie is absolutely perfect. I had to use frozen blueberries unfortunately it was all I had so I had to add time to the bake. The end result was a super light moist and just perfectly sweet muffin. Which I might add is not always easy to find. Thank you so much for sharing. We love these muffins!!!!

    Reply

  4. Tiffany S Thomas says

    5 stars
    I just made these and my family loved them! Thank you for sharing, I can’t wait until I get a chance to try them although I know it won’t be long until I do! I’m definitely keeping this recipe, not to mention they are the most beautiful muffins that I have ever seen! I was especially excited because this was my first time ever making any kind of muffins! My oldest daughters favorite food is muffins so she was extremely happy! The only thing that I changed was I used almond/coconut milk (it’s a blend of both), and I used smart butter due to my son’s allergy to dairy. I used the smart balance butter instead because I was worried that the coconut flavor would overwhelm the recipe with the milk I used since that had coconut milk in it to. I also added more lemon juice and 1 Tsp of vanilla extract just for a little more sweetness. Again, thank you!

    Reply

  6. Terry says

    5 stars
    Hi, I made these and they were great except for the coconut oil. I did not like it!! Do I use regular oil, butter to substitute? I definitely want to make them again!! Thanks

    Reply

    • Dee says

      Hi Terry! You can sub any oil or butter for the coconut oil — I do this sometimes, and they’re just as good. Glad you liked them! 🙂

      Reply

    • Dee says

      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!

      Reply

  14. Dolores says

    5 stars
    just made these today………so light and delicious…….my first experience with coconut oil …….Shared with my “lemon” loving friends. Definitely a keeper.

    Reply

  17. Miz Helen says

    5 stars
    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

    Reply

  20. Sabrina says

    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!

    Reply

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