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!
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!
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!
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!
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
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
Nutrition
Recipe was published first in 2016 and last updated in 2021.
Do you think these would freeze well?
I’ve never tried it, but I think they would. 🙂
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. 🙂
My family loved these, thanks!
That’s awesome! Thanks so much for letting me know. 🙂
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. 🙂
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!
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.
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!
I made these for a potluck breakfast for work and were a huge hit!
That’s awesome! Thanks so much for letting me know. 🙂
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Oh, these look so good!
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! 🙂
These sound sooo heavenly!! My mouth won’t stop watering! 🙂
The perfect combo muffin!!
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. 🙂
These look and sound absolutely amazing
Thanks so much, Becky. I need to make another batch soon!
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!
Blueberry and lemon = perfect pairing!
It’s one of my absolute favorite pairings. 🙂
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!
Okay best looking muffins ever! I cannot wait to start my day off with one!
Thanks so much, Meg. That made my day! 🙂
These are perfect to start a busy day! I love anything with blueberries! 😀
My kids are crazy about blueberries, and so am I. 🙂