Go Back

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.
Print Recipe Pin Recipe
Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

  • ½ cup white sugar
  • Zest of 2 lemons
  • 2⅔ cups all-purpose flour
  • Zest of 2 lemons
  • 1½ teaspoons baking powder
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/3 cup light brown sugar
  • ¼ cup vegetable oil
  • ¼ cup softened butter
  • 1⅓ cup fresh blueberries
For the Glaze:
  • 1 cup sifted powdered sugar
  • 3 tablespoons melted butter
  • 1 tablespoon hot water
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract

Method
 

  1. Spray 12 muffin cups with nonstick cooking spray or line with muffin liners.
  2. Preheat the oven to 425°F.
  3. Mix the white sugar and lemon zest, pressing together with your fingers until fragrant and moist.
  4. Mix the baking soda, baking powder, salt, flour, and cinnamon together in a small bowl.
  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.
  6. Beat in the oil, vanilla and eggs one at a time.
  7. Now combine the butter mixture and flour mixture, adding the milk a little at a time, starting and ending with the flour mixture.
  8. Don’t mix too much because the muffins will come out tough, so stop mixing when everything is just combined.
  9. Next, fold in the blueberries.
  10. Divide the muffin batter between the lined or greased muffin cups.
  11. Smooth the tops using a spatula.
  12. Bake for about 15 minutes or until the tops are springy to the touch, rotating halfway through cooking.
  13. Let the blueberry muffins cool for 5 minutes in the tin, then finish cooling on a wire rack.
  14. Meanwhile, combine the glaze ingredients, whisking until smooth.
  15. When the muffins are cool, dip each one into the glaze.
  16. When the first layer of glaze has hardened, dip the muffins in it again, allow to set, then serve.