The Best Lemon Blueberry Muffins

4.89 from 18 votes

This easy lemon blueberry muffin recipe makes delicious muffins filled with fresh blueberries and topped with a tangy lemon glaze. They’re moist, fluffy and super easy to make!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Dee

Cost: $10

Ingredients

For the Muffins

2 cups all-purpose flour
½ cup granulated sugar
½ teaspoon sea salt
3 teaspoons baking powder
¼ cup vegetable oil, coconut oil, or melted butter
1 cup milk whole milk or 2 percent
1 egg
2 ½ teaspoons lemon juice
1 tablespoon lemon zest
6 oz fresh blueberries rinse, pat dry and remove stems

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
Fold in the blueberries
Scoop 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. It may have some lumps, but that is fine.

You can use melted coconut oil, vegetable oil or melted butter.

I like to use smaller berries so there will be more of them per muffin.

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

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