Lemon-Blueberry Muffins

Lemon muffins are always good, as are blueberry muffins. But when you combine both lemon and blueberries, you will end up with the best muffins ever! Along with the fruit, this recipe calls for vanilla, cinnamon and brown sugar.

These muffins are glazed with a delicious vanilla glaze, to finish them off beautifully. Whether you want to make muffins to enjoy at breakfast or brunch, or you like to grab one as a mid-afternoon snack, you will find these check all your boxes.

There are all kinds of changes you can make to these muffins, such as subbing orange or lime zest for the lemon, or even making 6 jumbo muffins instead of 12 regular size ones. A delicious muffin goes perfectly with any beverage you like, such as a cup of coffee or perhaps a tumbler of iced tea.

There’s no wrong way to enjoy these and you’re going to love the fresh flavor they offer. In fact, they’re just as good as anything you’d find at the bakery.

Why You’ll Love the Recipe:

Muffins are always delicious but homemade ones are the best! You’ll love how your kitchen smells when these are baking in the oven. Muffins are so versatile and can be a snack or part of any meal.

How to Serve Them:

A muffin is good by itself (and they’re portable so you can always pack them for a picnic or potluck supper) or you can pair them with eggs and bacon at breakfast time. If you’re hungry a couple hours before dinner, that’s always a nice time to enjoy one!

Ingredients:

• White sugar
• All-purpose flour
• Zest of 2 lemons
• Baking powder
• Milk
• Eggs
• Cinnamon
• Salt
• Baking soda
• Vanilla extract
• Light brown sugar
• Vegetable oil
• Butter
• Blueberries 

For the Glaze:

• Powdered sugar
• Melted butter
• Hot water
• Lemon juice
• Vanilla extract

How to make Lemon-Blueberry Muffins:

Step 1. Spray 12 muffin cups with nonstick cooking spray or line with muffin liners.

Step 2. Preheat the oven to 425°F.

Step 3. Mix the white sugar and lemon zest, pressing together with your fingers until fragrant and moist.

Step 4. Mix the baking soda, baking powder, salt, flour, and cinnamon together in a small bowl.

Step 5. Beat the butter with the brown sugar and lemon sugar mixture using a stand mixer with a paddle attachment for 2 minutes or until light and fluffy.

Step 6. Beat in the oil, vanilla and eggs one at a time.

Step 7. Now combine the butter mixture and flour mixture, adding the milk a little at a time, starting and ending with the flour mixture.

Step 8. Don’t mix too much because the muffins will come out tough, so stop mixing when everything is just combined.

Step 9. Next, fold in the blueberries.

Step 10. Divide the muffin batter between the lined or greased muffin cups. 

Step 11. Smooth the tops using a spatula.

Step 12. Bake for about 15 minutes or until the tops are springy to the touch, rotating halfway through cooking.

Step 13. Let the blueberry muffins cool for 5 minutes in the tin, then finish cooling on a wire rack.

Step 14. Meanwhile, combine the glaze ingredients, whisking until smooth.

Step 15. When the muffins are cool, dip each one into the glaze.

Step 16. When the first layer of glaze has hardened, dip the muffins in it again, allow to set, then serve.

Blueberry muffins with a touch of lemon are perfect for any occasion. Whether you’re looking for exciting new breakfast ideas or you just love snacking on a sweet muffin, these lemon blueberry muffins certainly fit the bill.

Can You Make It Ahead?

Yes, you can make muffins a day or so ahead.

Storage Instructions:

Once the muffins are completely cool, keep them in a single layer in an airtight container. It’s a good idea to add a slice of bread or a couple of crackers to soak up any excess moisture. Put a paper towel underneath the muffins and another on top. They should stay fresh for up to 4 days when stored this way. You might expect muffins to get dry as they become stale but they don’t – they get soggy instead, which is why the paper towels are a good idea. Change the paper towels if they get too moist.

Variations and Substitutes:

You can use any kind of fruit in these muffins, perhaps raspberries, strawberries or even chopped peaches. Dried lemon peel or even lemon extract would work in place of the zest.