Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Muffins with Lemon Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35-40 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Blueberry Muffins with Lemon Glaze are moist, fluffy, and bursting with fresh blueberries. The zesty lemon glaze adds a delightful tangy sweetness, making them perfect for breakfast or a sweet snack.


Ingredients

Units Scale

For the Muffins:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1 1/4 cups sour cream
  • 1 1/2 cups fresh blueberries (frozen can be used if fresh are unavailable)

For the Lemon Glaze:

  • 1 cup confectioners’ sugar
  • 12 tablespoons fresh lemon juice

Instructions

  • Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with paper liners.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
  • Combine Wet Ingredients: In a separate bowl, beat the egg and sugar together until well combined. Add the melted butter and sour cream, mixing until smooth.
  • Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to ensure tender muffins.
  • Add Blueberries: Gently fold the blueberries into the batter.
  • Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  • Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  • Prepare the Lemon Glaze: In a small bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Adjust the consistency as needed by adding more sugar or lemon juice.
  • Glaze the Muffins: Once the muffins are completely cool, drizzle the lemon glaze over the tops.

Notes

  • For an extra burst of lemon flavor, add 1 teaspoon of lemon zest to the muffin batter.
  • If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.