Glazed Lemon Blueberry Muffins
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!
Servings 12 muffins
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
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
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.
Calories: 142kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 113mg | Potassium: 167mg | Fiber: 1g | Sugar: 13g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg