Meatloaf and Melodrama

A food blog sharing quick and easy recipes for your family, featuring one dish dinners, Instant Pot recipes, easy desserts and everything in between!

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Glazed Lemon Blueberry Muffins

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.

lemon-blueberry-muffins-breakfast

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.

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!

glazed-lemon-blueberry-muffins

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!

glazed lemon blueberry muffins on wood table

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

lemon-blueberry-muffins-breakfast

Glazed Lemon Blueberry Muffins

Homemade glazed lemon blueberry muffins are bursting with fresh blueberries and topped with a tangy lemon glaze
5 from 10 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: glazed lemon blueberry muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
Calories: 180kcal
Author: Dee

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

Calories: 180kcal
Loved this recipe?Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

 

 

 

glazed lemon blueberry muffins recipe

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!

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Reader Interactions

Comments

  7. 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

  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 Helen

    Reply

  13. 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.

    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!

      Reply

  21. Terry says

    January 28, 2018 at 1:14 pm


    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

      January 28, 2018 at 8:22 pm

      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

  23. Tiffany S Thomas says

    November 17, 2018 at 7:07 pm


    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

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