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Blueberry Lemon Muffins with Lemon Glaze
5 from 27 votes

Blueberry Lemon Muffins with Lemon Glaze

Blueberry Lemon Muffins with Lemon Glaze feature moist muffins enriched with butter, sour cream, and fresh lemon zest and juice, filled with fresh or frozen blueberries. The lemon glaze adds a sweet and tangy finish that complements the fruity, tender crumb muffins. These muffins bake to golden perfection with a soft interior and lightly crisp edges.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 268 kcal
Course: Dessert
Cuisine: American

Ingredients

Blueberry Lemon Muffins:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter at room temperature, unsalted
  • 3/4 cup granulated sugar
  • 2 egg at room temperature, large
  • 1/2 teaspoon lemon extract
  • 1/2 cup milk at room temperature, whole
  • 1/3 cup sour cream at room temperature
  • lemon zest from 1 lemon
  • lemon juice from 1 lemon
  • 1 cup blueberries or frozen, fresh
Lemon Glaze:
  • 1 cup confectioners sugar
  • 2-3 tablespoons lemon juice freshly squeezed
  • 1 tablespoon lemon zest optional, freshly grated

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Arrange an oven rack in the middle of the oven.
  2. Line a muffin tin pan with muffin liners and set it aside.
Blueberry Lemon Muffins:
  1. In a medium bowl, whisk together flour, baking powder, and salt, set aside.
  2. In a large bowl, use an electric mixer to beat butter and sugar until light and creamy.
  3. Add eggs, sour cream, milk, lemon juice, and lemon zest. Beat until thoroughly combined and creamy. Stop to scrape the sides and bottom of the bowl.
  4. Add the flour mixture to the wet ingredients and whisk until thoroughly combined. Stop to scrape the sides and bottom of the bowl.
  5. Add fresh or frozen blueberries to the batter, and, using a spatula, gently stir to combine.
  6. Using an ice cream scoop, spoon batter into the prepared muffin pan. The muffin tins should be a little over 3/4 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out mostly clean, with just a few crumbs attached and no raw batter. Start checking on the muffins after 20 minutes of baking and after 15 minutes if you are making mini muffins. If they still need to bake more, check every 3-5 minutes.
  8. Once fully baked, remove the muffin pan from the oven and set it on a wire cooling rack. Let the muffins cool in the pan for 10 minutes. Remove from the pan onto the cooling rack. Cool completely before frosting.
Lemon Glaze:
  1. Add sugar and lemon zest to a medium bowl, add lemon juice one tablespoon at a time, and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioners sugar. If the mixture is too thick, add more lemon juice, one tablespoon at a time.
  2. Drizzle the glaze over the cooled muffins. Let it settle and serve.
  3. Muffins can be stored in an airtight container on the counter at room temperature for up to 2-3 days.

Nutrition Information

Serving 0g Calories 268kcal (13%) Carbohydrates 41g (14%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 51mg (17%) Sodium 119mg (5%) Potassium 131mg (3%) Fiber 0g (0%) Sugar 24g (48%) Vitamin A 340IU (7%) Vitamin C 2.8mg (3%) Calcium 57mg (6%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 268

% Daily Value*

Serving 0g
Calories 268kcal 13%
Carbohydrates 41g 14%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 51mg 17%
Sodium 119mg 5%
Potassium 131mg 3%
Fiber 0g 0%
Sugar 24g 48%
Vitamin A 340IU 7%
Vitamin C 2.8mg 3%
Calcium 57mg 6%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.