If you are looking for a delightful bakery-style treat that perfectly balances sweet and tart, the Blueberry Lemon Muffins with Tangy Lemon Glaze Recipe is exactly what you need in your baking arsenal. Imagine moist, fluffy muffins bursting with juicy blueberries and fresh lemon zest, all topped with a shimmering glaze that adds the perfect pop of tanginess. This recipe combines simple pantry staples with fresh, vibrant flavors to create a breakfast or snack that feels like a sunny morning in every bite.

Blueberry Lemon Muffins with Tangy Lemon Glaze Recipe - Recipe Image

Ingredients You’ll Need

This Blueberry Lemon Muffins with Tangy Lemon Glaze Recipe calls for straightforward ingredients, each playing a crucial role in the final taste and texture. From the rich sour cream that keeps the muffins wonderfully moist to the zesty lemon components that brighten every mouthful, every single item is a star in its own right.

2 large eggs, room temperature: Eggs are the binding agent that give structure and a tender crumb to the muffins.
1 cup granulated sugar: Sweetens the muffins perfectly without overpowering the lemon and blueberry flavors.
1 cup sour cream: Adds moisture and tang, creating a supple texture that melts in your mouth.
½ cup extra light olive oil or vegetable oil: Keeps the muffins tender while adding subtle richness.
1 teaspoon vanilla extract: Enhances the overall flavor with a warm, comforting note.
¼ teaspoon sea salt: Balances sweetness and amplifies the other flavors.
2 cups all-purpose flour: The base of the muffin, providing structure; make sure to measure it correctly for best results.
2 teaspoons baking powder: Ensures the muffins rise light and fluffy.
2 teaspoons lemon zest (from 1 large lemon): Delivers a fresh citrus burst right in every bite.
2 tablespoons lemon juice (from 1 large lemon): Adds a lively acidity that complements the blueberries beautifully.
1½ cups fresh blueberries, rinsed and dried: The star fruit of the muffins, providing juicy pops of sweetness.
1 cup confectioners sugar: Used in the glaze for a smooth, sweet finish that glistens attractively.
1½ tablespoons fresh lemon juice: Gives the glaze its tangy kick; adjust from 1½ to 2 tablespoons to suit your taste.
½ teaspoon lemon zest: Adds an extra layer of brightness to the glaze topping.

How to Make Blueberry Lemon Muffins with Tangy Lemon Glaze Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to ensure your muffins come out easily later. This simple first step sets the stage for baking success and helps achieve those perfect muffin bottoms.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, granulated sugar, sour cream, light olive oil, and vanilla extract until the mixture is smooth and creamy. This combination will give your muffins their moist, tender crumb, while the vanilla adds that subtle warmth in the background.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, sea salt, and lemon zest. Sifting helps lighten the flour and evenly distribute the baking powder and salt, which are crucial for a perfectly risen muffin.

Step 4: Fold Wet and Dry Ingredients Together

Gradually fold the dry ingredients into the wet mixture, taking care not to overmix. Stopping as soon as the flour is incorporated will keep your muffins tender and prevents them from becoming dense or tough.

Step 5: Add Lemon Juice and Blueberries

Gently fold in the fresh lemon juice followed by the fresh blueberries. Incorporating the blueberries carefully ensures they remain whole and disperse evenly throughout, giving bursts of fruity flavor in every bite.

Step 6: Fill Muffin Cups

Divide your batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows enough room for the muffins to rise and develop their classic dome-shaped tops.

Step 7: Bake the Muffins

Pop the muffin tray into the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Once done, let them cool in the pan for about 5 minutes before transferring the muffins to a wire rack to cool completely. This cooling step prevents sogginess and firm ups the texture.

Step 8: Prepare the Tangy Lemon Glaze

While your muffins cool, whisk together the confectioners sugar, fresh lemon juice, and lemon zest in a small bowl until smooth. Adjust the consistency as needed by adding more sugar for thickness or more lemon juice for a thinner glaze.

Step 9: Glaze the Muffins

Drizzle the tangy lemon glaze over the cooled muffins. The glaze not only adds a beautiful shine but also delivers that signature punch of citrus tang that makes this Blueberry Lemon Muffins with Tangy Lemon Glaze Recipe so irresistibly good.

How to Serve Blueberry Lemon Muffins with Tangy Lemon Glaze Recipe

Garnishes

For an extra touch of elegance and flavor, sprinkle a bit of additional lemon zest or a few fresh blueberries on top of the glaze right after drizzling. A light dusting of powdered sugar can also impart a pretty, bakery-style finish that impresses at brunch or teatime.

Side Dishes

These muffins go wonderfully with a cup of freshly brewed tea or coffee, making them a superb choice for breakfast or an afternoon snack. Pairing them with a dollop of whipped cream or a side of Greek yogurt can add creaminess that complements the tangy glaze perfectly.

Creative Ways to Present

Serve these muffins on a rustic wooden board alongside fresh lemon wedges and a bowl of fresh berries for a vibrant, inviting display. Wrap a few muffins in parchment paper tied with twine for a sweet, homemade gift that your friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, these muffins can be stored in an airtight container at room temperature for up to three days. This keeps them moist and delicious for quick breakfasts or afternoon treats.

Freezing

You can freeze the muffins either glazed or unglazed. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They keep well for up to 3 months and thaw quickly on the counter or in the microwave.

Reheating

To bring back that fresh-from-the-oven warmth, reheat muffins in a microwave for about 15-20 seconds or in a toaster oven at 350°F for 5-7 minutes. This will refresh the texture and melt the glaze slightly, making them even more irresistible.

FAQs

Can I use frozen blueberries for this recipe?

Yes, you can substitute fresh blueberries with frozen ones. Just be sure to thaw and drain them well to prevent excess moisture in the batter, which can affect texture.

Is it possible to make these muffins gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend suitable for baking. Just ensure it includes xanthan gum for the best texture.

Can I make the glaze dairy-free?

Definitely. The glaze only uses confectioners sugar, lemon juice, and zest, so it is naturally dairy-free and vegan-friendly.

What is the best way to measure flour for this recipe?

Use a spoon to fluff the flour in its container, then lightly spoon it into your measuring cup and level off with a knife. Avoid scooping directly with the cup to prevent compacting and ending up with too much flour.

How can I prevent blueberries from sinking to the bottom?

Toss the blueberries in a little flour before folding them into the batter. This helps suspend them evenly throughout the muffins during baking.

Final Thoughts

There is something so comforting and uplifting about a batch of homemade Blueberry Lemon Muffins with Tangy Lemon Glaze Recipe fresh from the oven. With juicy blueberries, zingy lemon, and that irresistible glaze, these muffins are sure to become a beloved classic in your kitchen. I hope you enjoy baking and sharing this sunny recipe as much as I do!

Blueberry Lemon Muffins with Tangy Lemon Glaze Recipe

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3.9 from 60 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x

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Description

These delightful Blueberry Muffins with Lemon Glaze are a perfect balance of sweet and tangy flavors. Soft muffins filled with fresh blueberries are enhanced with a zesty lemon glaze, making them a refreshing treat for breakfast or afternoon tea. With a tender crumb and bright citrus notes, these muffins are both delicious and easy to prepare.

Ingredients

Scale

Wet Ingredients

2 large eggs, room temperature
1 cup granulated sugar
1 cup sour cream
½ cup extra light olive oil (not extra virgin) or vegetable oil
1 teaspoon vanilla extract
2 tablespoons lemon juice (from 1 large lemon)

Dry Ingredients

2 cups all-purpose flour (measured correctly)
2 teaspoons baking powder
¼ teaspoon sea salt
2 teaspoons lemon zest (from 1 large lemon)

Add-ins

1½ cups fresh blueberries, rinsed and dried

Lemon Glaze

1 cup confectioners sugar
1½ tablespoons fresh lemon juice (adjust 1½ to 2 tablespoons to taste)
½ teaspoon lemon zest

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Instructions

Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, sour cream, oil, and vanilla extract until the mixture is smooth and uniform.
Combine dry ingredients: In another bowl, sift together the all-purpose flour, baking powder, sea salt, and lemon zest to ensure they are well combined and to avoid lumps.
Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Be careful not to overmix as this can make the muffins tough.
Add lemon juice and blueberries: Gently fold in the lemon juice and the fresh blueberries, taking care not to crush the berries to keep them whole in the batter.
Fill muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
Bake: Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Prepare glaze: In a small bowl, whisk together the confectioners sugar, lemon juice, and lemon zest until smooth. Adjust the glaze consistency as needed by adding more sugar or lemon juice.
Glaze muffins: Drizzle the lemon glaze over the cooled muffins before serving for an added burst of citrus flavor.

Notes

Use fresh blueberries for best texture and flavor; frozen blueberries can be used but may alter the batter consistency.
Do not overmix the batter to keep muffins light and fluffy.
Ensure sour cream and eggs are at room temperature to blend smoothly.
Adjust lemon glaze sweetness and tartness by modifying sugar and lemon juice amounts to your taste.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Baking
Method: Baking
Cuisine: American