These Lemon Blueberry Muffins are a delightful combination of tangy lemon and sweet, juicy blueberries, topped with a zesty lemon glaze. Perfect for breakfast, brunch, or a snack, these muffins are moist, flavorful, and sure to be a hit. Here’s a detailed recipe with some tips to ensure they turn out perfectly every time.

Ingredients
For the Muffins:
- Zest of 2 lemons
- 1/2 cup granulated sugar
- 1 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 2 ⅔ cups all-purpose flour
- 1/4 cup butter, softened
- 1/4 cup vegetable oil
- 1/3 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 ⅓ cup fresh blueberries
For the Glaze:
- 3 tablespoons butter, melted
- 1 cup confectioners’ sugar, sifted
- 1/2 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 tablespoon hot water
Instructions
- Prepare the Oven and Muffin Tin:
- Preheat your oven to 425°F (220°C).
- Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
- Make Lemon Sugar:
- In a small bowl, combine the lemon zest and granulated sugar. Use your fingertips to rub the zest into the sugar until it is moist and fragrant. This helps release the lemon oils, enhancing the flavor.
- Mix Dry Ingredients:
- In a small bowl, whisk together the baking powder, baking soda, cinnamon, salt, and flour. Set aside.
- Cream Butter and Sugars:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, lemon sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Add Wet Ingredients:
- Beat in the eggs, one at a time, then add the vanilla extract and vegetable oil. Mix until just combined.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined to avoid overmixing, which can make the muffins tough.
- Fold in Blueberries:
- Gently fold in the blueberries, being careful not to crush them.
- Bake the Muffins:
- Divide the batter evenly among the prepared muffin cups, smoothing the tops. Bake for 15 to 17 minutes, or until the tops are a pale golden color and springy to the touch. Rotate the pan halfway through baking for even cooking.
- Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool for at least 10 minutes before glazing.
- Prepare the Glaze:
- In a medium bowl, whisk together the melted butter, confectioners’ sugar, vanilla, lemon juice, and hot water until smooth.
- Glaze the Muffins:
- Once the muffins have cooled slightly, dip the tops into the glaze. Allow the glaze to harden before dipping a second time for a thicker coating. Let the glaze harden completely before serving.
Description and Tips
These muffins are the perfect blend of tart and sweet, with a moist and tender crumb thanks to the combination of butter, oil, and milk. The lemon zest in the sugar ensures that the lemon flavor is evenly distributed, while the fresh blueberries provide bursts of sweetness.
Tips:
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature before starting. This helps them mix more evenly.
- Do Not Overmix: When combining wet and dry ingredients, mix until just combined to keep the muffins light and tender.
- Fresh or Frozen Blueberries: If using frozen blueberries, do not thaw them to prevent them from bleeding into the batter.
- Glazing: For an extra tangy glaze, you can add a bit more lemon juice. Make sure the muffins are slightly warm but not hot when glazing to help the glaze set properly.
Enjoy these Lemon Blueberry Muffins as a delightful treat any time of day!
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