Blueberry Muffins with Lemon Glaze

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Golden, moist, and bursting with juicy blueberries—these Blueberry Muffins with Lemon Glaze are everything a muffin should be and more. With a rich, buttery base and the fresh pop of blueberries in every bite, they’re the perfect balance of sweetness and tang. What truly sets them apart, though, is the glossy lemon glaze that drizzles down the warm tops, adding a refreshing citrus kick that makes each mouthful unforgettable.

Whether you’re searching for a quick breakfast option, a comforting afternoon snack, or a treat to serve with tea, these muffins tick all the boxes. They’re easy to whip up, delightfully fluffy, and smell like a dream while baking. This is one of those easy recipes you’ll come back to again and again—for brunches, bake sales, or just to brighten a cloudy morning.

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Ingredients for this Blueberry Muffins with Lemon Glaze

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• 1 tsp vanilla extract
• 1 ½ cups fresh or frozen blueberries
• Zest of 1 lemon

For the lemon glaze:

• 1 cup powdered sugar
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest

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Step 1: Prepare Your Muffin Tin

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray. This ensures easy release and helps keep your muffins moist.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. Make sure everything is well combined and evenly distributed—this helps prevent clumps and ensures a consistent rise.

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Step 3: Combine the Wet Ingredients

In another bowl, beat the melted butter, eggs, milk, and vanilla extract until smooth. Stir in the lemon zest for that zippy citrus note.

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Step 4: Fold Everything Together

Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined. Do not overmix—lumps are okay! Carefully fold in the blueberries using a spatula or wooden spoon. If using frozen berries, toss them in a tablespoon of flour before adding to avoid discoloring the batter.

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Step 5: Fill and Bake

Scoop the batter evenly into the prepared muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

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Step 6: Make the Lemon Glaze

While the muffins cool, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Once muffins are slightly cooled but still warm, drizzle the glaze generously over the tops. The warmth helps the glaze seep slightly into the muffin, adding extra moisture and flavor.

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Storage Instructions

To keep your Blueberry Muffins with Lemon Glaze fresh and delicious:

• Room Temperature: Store in an airtight container for up to 3 days. To maintain that bakery-soft texture, place a paper towel beneath and on top of the muffins inside the container to absorb excess moisture.
• Refrigerator: If you live in a humid climate, refrigerate them to prevent sogginess. They’ll last for about 5 days, though you may want to bring them to room temperature or warm slightly before serving.
• Freezing: These muffins freeze beautifully! Wrap each muffin individually in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds to enjoy instantly.

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Estimated Nutrition (Per Muffin)

• Calories: ~220
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 120mg
• Carbohydrates: 32g
• Sugars: 18g
• Protein: 3g
• Fiber: 1g

Note: Nutritional values are approximate and may vary based on specific brands and portion sizes.

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Frequently Asked Questions

How do I keep my muffins moist?

Avoid overmixing the batter, and don’t overbake. Letting them cool slightly before glazing also helps lock in moisture.

Can I use frozen blueberries?

Yes! Toss them in a bit of flour before mixing in to prevent them from sinking or bleeding into the batter.

What if I don’t have lemon for the glaze?

You can substitute with orange juice and zest for a citrus twist, or skip the glaze entirely for a less sweet version.

Can I make this recipe gluten-free?

Absolutely. Just substitute with a 1:1 gluten-free flour blend. Check that your baking powder is gluten-free too.

How do I prevent muffins from sticking to liners?

Use high-quality non-stick liners or lightly spray them. Letting muffins cool completely also helps reduce sticking.

Can I make these ahead for a brunch party?

Definitely! Bake the muffins a day ahead and add the lemon glaze just before serving for the freshest flavor and look.

Can I double the recipe?

Yes, this recipe scales well. Just be sure not to overfill your muffin cups and consider baking in batches if needed.

What’s the best way to reheat muffins?

Wrap in a damp paper towel and microwave for 15–20 seconds. This revives that warm, fresh-from-the-oven feel.

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