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    Meals » Recipes » Breakfast

    Glazed Lemon Blueberry Muffins

    This post may contain affiliate links. Please see disclosure for more information. Published: Jul 25, 2022 · Modified: Jul 25, 2022 by Dee

    This Glazed Lemon Blueberry Muffins recipe with fresh blueberries, lemon zest and a sweet lemon glaze makes the best blueberry muffins. These delicious muffins are moist, fluffy and super easy to make!  via @meamel

    This Glazed Lemon Blueberry Muffins recipe with fresh blueberries, lemon zest and a sweet lemon glaze makes the best blueberry muffins. These delicious muffins are moist, fluffy and super easy to make!

    Jump to Recipe -
    glazed lemon blueberry muffins with fresh blueberries and lemon zest and lemon glaze
    Jump to:
    • Ingredients
    • How to Make Lemon Blueberry Muffins with Lemon Glaze
    • Cook Time
    • Lemon Glaze
    • Recipe Variations
    • How to Store
    • Expert Tips
    • Recipe
    • More Lemon Recipes
    • Reviews

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

    Bursting with juicy blueberries, these moist muffins have a zest lemon flavor that makes them one of our favorite muffin recipes. I make this lemon blueberry muffin recipe with lemon juice and lemon zest for maximum lemon flavor.

    My blueberry muffins are a little tart, a little sweet, and simply delicious. Everyone loves them!

    My kids love having muffins for breakfast. But these homemade muffins are also perfect as a morning snack or afternoon snack with a cup of coffee or tea.

    And while they're not quite as easy as my cake mix blueberry muffins, even beginning bakers can make these muffins.

    blueberries, lemon, coconut oil, eggs, sugar, salt, powdered sugar, milk, baking powder and flour

    Ingredients

    You only need a few simple ingredients for this glazed lemon blueberry muffin recipe. You can find them in your grocery store if you don't have them at home.

    • All purpose flour
    • White sugar
    • Sea salt
    • Baking powder
    • Vegetable oil, melted coconut oil, or melted butter -- Oil makes a moist muffin, but butter adds wonderful flavor.
    • Milk -- I use 2 percent milk, but whole milk is fine
    • Egg -- 1 large egg
    • Lemon juice -- for the muffins and the glaze
    • Lemon zest -- for the muffins and muffin tops
    • Fresh Blueberries 
    • Powdered sugar -- for the 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. The first time, I used coconut oil, but I have made this same recipe using butter and vegetable oil -- all with great results.

    How to Make Lemon Blueberry Muffins with Lemon Glaze

    First, just mix your flour, sugar, salt and baking powder in a large bowl. Then, mix your choice of vegetable oil, milk, egg, fresh lemon juice and lemon zest in a separate bowl.

    Next, pour the dry ingredients into the wet ingredients mixture.

    Use a hand mixer or a stand mixer to blend the batter so that it's nice and smooth.

    Be sure not to over mix the batter. Over mixing will create tough, dense muffins that do not have that fluffy, moist texture.

    mix blueberry muffin batter with electric mixer

    Once the batter is well combined, fold in some ripe, juicy blueberries with a rubber spatula.

    Don't mix them in with an electric mixer, as this will cause the blueberries to burst and break, creating a blue mixture.

    Pro tip -- The best way to avoid the blueberries from sinking is to fully dry them with a paper towel. There's no need to coat the berries with flour if they are completely dry.

    I also like to add most but not all of the blueberries to the batter. Then, I add more to the top of the muffins right before baking.

    stir fresh blueberries into muffin batter with spatula

    Next, spoon the batter into a muffin pan. I like to use a cookie scoop or measuring cup for this step, but a spoon will work just as well.

    To make clean up easier, I highly recommend lining your muffin tin with paper liners or parchment paper. The blueberry juice bubbles out of the muffins, and things get messy!

    Then add some more blueberries on top. This is an optional step, but the addition of extra blueberries enhances the flavors and makes the muffin tops colorful and pretty.

    pour muffin batter in muffin cups with cookie scoop

    Cook Time

    These quick and easy muffins take just about 15 minutes to bake -- 18 minutes tops. To tell when they're fully baked, insert a toothpick into the center of the muffins.

    If the toothpick is clean, they're done! If the toothpick has some batter stuck on it, the muffins need a little extra bake time.

    Once the muffins are out of the oven, let them cool on a wire rack. Now, it's time to glaze them.

    Lemon Glaze

    In a small bowl, combine the fresh lemon juice and powdered sugar. Using a spoon, drizzle some glaze on the top of the muffins.

    Try to prevent the glaze from running down the side and reaching the bottom of the muffins. This will leave you with soggy bottoms!

    For some more fresh flavor, I like to add extra lemon zest on top of the glaze. This also makes the muffins more colorful.

    lemon-blueberry-muffins

    Recipe Variations

    There are a couple of ways to customize this best lemon blueberry muffin recipe.

    You can make these muffins with frozen blueberries if you want. No need to thaw the blueberries first! I prefer using fresh blueberries though because frozen ones can turn the batter blue.

    Use your favorite oil or butter. If you're using coconut oil, just make sure the oil is completely melted, otherwise there will be chunks of unmelted oil in your batter.

    You can use lemon extract if you wish, but it will take away from the fresh flavor.

    Try my glazed lemon strawberry muffins for something completely different!

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

    How to Store

    Because of the glaze, these muffins should be stored in the fridge, where they'll last for up to four days. Just put them in an airtight container or on a plate covered with plastic wrap or aluminum foil.

    You can store these muffins at room temperature, but the glaze may get mushy if the room is warm.

    These muffins can even be frozen for longer storage -- up to 3 months for best taste. Be sure to skip the glaze if you are freezing them. You can glaze muffins after they thaw out.

    glazed-lemon-blueberry-muffins

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

    Expert Tips

    The best way to line your muffin tin is to use parchment paper cups. They make cleanup way easier, and the batter doesn't stick to the cups, unlike with cupcake liners.

    Don't over mix the batter!

    Always zest your lemon before slicing and juicing it.

    Pat blueberries dry before adding to batter to avoid sinking blueberries.

    Use a cookie scoop to evenly disperse the batter into the muffin cups.

    Bake these muffins on the middle oven rack. You don't want to bake them too high because then the sides and top will burn too quickly.

    Use a microplane to zest your lemons.

    Recipe

    glazed lemon blueberry muffins with fresh blueberries and lemon zest

    Glazed Lemon Blueberry Muffins

    Published by Dee
    This Glazed Lemon Blueberry Muffins recipe with fresh blueberries, lemon zest and a sweet lemon glaze makes the best blueberry muffins. These delicious muffins are moist, fluffy and super easy to make!
    4.87 from 15 votes
    Print Recipe Share by Email
    Prevent your screen from going dark
    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

    Do not over mix muffin batter.
    You can use melted coconut oil, vegetable oil or melted butter.
    Use paper or parchment paper baking cups for easy clean up.
    This recipe makes 12 large muffins with large muffin tops. For smaller muffins, use another muffin tin and don't fill muffin cups as high. You can use a mini muffin tin for mini muffins, as well.

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 142kcalCarbohydrates: 30gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 15mgSodium: 113mgPotassium: 167mgFiber: 1gSugar: 13gVitamin A: 48IUVitamin C: 2mgCalcium: 73mgIron: 1mg
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

    More Lemon Recipes

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

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

    Recipe was published first in 2016 and last updated in 2022.

    lemon-blueberry-muffins-breakfast

    I hope you enjoy these lemon blueberry muffins as much as we do! They definitely are a family favorite and a reader favorite, too!

    For more easy recipes, muffin recipes and great recipes to try, be sure to sign up for the newsletter and follow me on social media.

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    Reader Interactions

    Comments

    1. Jessica says

      July 20, 2017 at 5:08 pm

      Do you think these would freeze well?5 stars

      Reply
      • Dee says

        July 21, 2017 at 10:33 am

        I've never tried it, but I think they would. 🙂

    2. Erin says

      February 22, 2017 at 10:24 am

      I made these on this rainy morning we are having and the hit the spot. Sooooo good. Thank you for this delicious recipe.5 stars

      Reply
      • Dee says

        February 22, 2017 at 4:58 pm

        Hi Erin! So glad to hear you liked the muffins! Thanks for letting me know. 🙂

    3. Audra Simpson says

      January 16, 2017 at 9:52 am

      My family loved these, thanks!5 stars

      Reply
      • Dee says

        January 16, 2017 at 9:16 pm

        That's awesome! Thanks so much for letting me know. 🙂

    4. Carolyn says

      January 14, 2017 at 11:39 am

      How much butter would you use if you wanted to substitute for coconut oil?

      Reply
      • Dee says

        January 15, 2017 at 12:51 pm

        If we're out of coconut oil, I use the same amount of melted butter without any problems. 🙂

    5. Lauren says

      November 22, 2016 at 9:22 am

      Is that 1 & 1/2 cups sugar or 1/2 cup sugar?

      Reply
      • Dee says

        November 22, 2016 at 1:30 pm

        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!

    6. Lisa says

      October 25, 2016 at 11:27 am

      These look amazing! Do you melt the coconut oil first?

      Reply
      • Dee says

        October 25, 2016 at 9:32 pm

        Thanks, Lisa! I don't melt it, but if it's warm, the oil turns to liquid.

    7. Dolores says

      September 20, 2016 at 1:02 pm

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

      Reply
      • Dee says

        September 20, 2016 at 11:08 pm

        Hi, Dolores. Thanks so much for letting me know -- I am thrilled to hear that you liked them!

    8. Kari says

      July 26, 2016 at 9:06 pm

      I made these for a potluck breakfast for work and were a huge hit!5 stars

      Reply
      • Dee says

        July 27, 2016 at 12:24 am

        That's awesome! Thanks so much for letting me know. 🙂

    9. Sara Syrett says

      June 01, 2016 at 9:29 am

      Oh, these look so good!

      Reply
    10. Miz Helen says

      May 28, 2016 at 8:23 am

      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 Helen5 stars

      Reply
      • Dee says

        May 28, 2016 at 9:52 am

        Thanks so much for stopping by, Miz Helen! 🙂

    11. Easy Peasy Life Matters says

      May 26, 2016 at 3:54 pm

      These sound sooo heavenly!! My mouth won't stop watering! 🙂

      Reply
    12. eat good 4 life says

      May 25, 2016 at 5:08 am

      The perfect combo muffin!!

      Reply
    13. Sabrina says

      May 25, 2016 at 12:46 am

      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
      • Dee says

        May 25, 2016 at 9:59 am

        They're perfect for grab and go breakfasts. 🙂

    14. Becky Hardin | The Cookie Rookie says

      May 24, 2016 at 6:48 pm

      These look and sound absolutely amazing

      Reply
      • Dee says

        May 24, 2016 at 11:19 pm

        Thanks so much, Becky. I need to make another batch soon!

    15. Michelle De La Cerda says

      May 24, 2016 at 3:47 pm

      I totally agree fresh blueberries over frozen any day. Nothing beats a warm fresh out of the oven blueberry muffins.

      Reply
      • Dee says

        May 24, 2016 at 11:21 pm

        Thanks, Michelle. I definitely agree with you there!

    16. Dorothy at Shockingly Delicious says

      May 24, 2016 at 2:31 pm

      Blueberry and lemon = perfect pairing!

      Reply
      • Dee says

        May 24, 2016 at 11:27 pm

        It's one of my absolute favorite pairings. 🙂

    17. Amy Stafford says

      May 24, 2016 at 2:30 pm

      I like the idea of making a batch of these yummy muffins up on the weekend to enjoy all week.

      Reply
      • Dee says

        May 24, 2016 at 11:45 pm

        It's a great time saver, especially on busy mornings!

    18. Meg @ With Salt and Wit says

      May 24, 2016 at 11:50 am

      Okay best looking muffins ever! I cannot wait to start my day off with one!

      Reply
      • Dee says

        May 25, 2016 at 10:04 am

        Thanks so much, Meg. That made my day! 🙂

    19. Andi @ The Weary Chef says

      May 24, 2016 at 10:22 am

      These are perfect to start a busy day! I love anything with blueberries! 😀

      Reply
      • Dee says

        May 24, 2016 at 11:31 pm

        My kids are crazy about blueberries, and so am I. 🙂

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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

    More about me →

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