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!
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!
Can I use vegetable oil in place of coconut oil in this recipe?
You can definitely use vegetable oil or butter if you want! Just use the same amount in the recipe.
Can I use frozen blueberries instead of fresh?
I love fresh blueberries, but you can make these muffins with frozen blueberries!
How to Make Glazed Lemon Blueberry Muffins
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 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
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 coconut 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
- Enjoy!
Video
Nutrition
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!
Andi @ The Weary Chef says
These are perfect to start a busy day! I love anything with blueberries! 😀
Dee says
My kids are crazy about blueberries, and so am I. 🙂
Meg @ With Salt and Wit says
Okay best looking muffins ever! I cannot wait to start my day off with one!
Dee says
Thanks so much, Meg. That made my day! 🙂
Amy Stafford says
I like the idea of making a batch of these yummy muffins up on the weekend to enjoy all week.
Dee says
It’s a great time saver, especially on busy mornings!
Dorothy at Shockingly Delicious says
Blueberry and lemon = perfect pairing!
Dee says
It’s one of my absolute favorite pairings. 🙂
Michelle De La Cerda says
I totally agree fresh blueberries over frozen any day. Nothing beats a warm fresh out of the oven blueberry muffins.
Dee says
Thanks, Michelle. I definitely agree with you there!
Becky Hardin | The Cookie Rookie says
These look and sound absolutely amazing
Dee says
Thanks so much, Becky. I need to make another batch soon!
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!
Dee says
They’re perfect for grab and go breakfasts. 🙂
eat good 4 life says
The perfect combo muffin!!
Easy Peasy Life Matters says
These sound sooo heavenly!! My mouth won’t stop watering! 🙂
Miz Helen says
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
Dee says
Thanks so much for stopping by, Miz Helen! 🙂
Sara Syrett says
Oh, these look so good!
Kari says
I made these for a potluck breakfast for work and were a huge hit!
Dee says
That’s awesome! Thanks so much for letting me know. 🙂
Dolores says
just made these today………so light and delicious…….my first experience with coconut oil …….Shared with my “lemon” loving friends. Definitely a keeper.
Dee says
Hi, Dolores. Thanks so much for letting me know — I am thrilled to hear that you liked them!
Lisa says
These look amazing! Do you melt the coconut oil first?
Dee says
Thanks, Lisa! I don’t melt it, but if it’s warm, the oil turns to liquid.
Lauren says
Is that 1 & 1/2 cups sugar or 1/2 cup sugar?
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!
Carolyn says
How much butter would you use if you wanted to substitute for coconut oil?
Dee says
If we’re out of coconut oil, I use the same amount of melted butter without any problems. 🙂
Audra Simpson says
My family loved these, thanks!
Dee says
That’s awesome! Thanks so much for letting me know. 🙂
Erin says
I made these on this rainy morning we are having and the hit the spot. Sooooo good. Thank you for this delicious recipe.
Dee says
Hi Erin! So glad to hear you liked the muffins! Thanks for letting me know. 🙂
Jessica says
Do you think these would freeze well?
Dee says
I’ve never tried it, but I think they would. 🙂
Candice Dawson says
I made these today and they are so good!!!
Dee says
Thanks so much, Candice. I’m glad you enjoyed them!
Terry says
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
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! 🙂
Jackie says
Can I use applesauce instead of coconut oil?
Dee says
I haven’t tried it, but any oil should work. 🙂
Tiffany S Thomas says
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!
Dee says
So glad you liked the recipe, Tiffany. Thanks for letting me know!
leslie says
My family loves these! Great recipe, thank you!
They truly are fabulous!
Dee says
Thank you so much, Leslie! I’m thrilled that your family loves them!