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4.9 from 63 votes

Blueberry Lemon Muffins

Bursting with flavor, these lemon blueberry muffins are moist, delicious and easy to make. Topped with an optional lemon glaze, your family will request these blueberry lemon muffins often. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 273 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 2 TBSP grated lemon zest
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tablespoon cornstarch
  • 1/2 tsp salt
  • 4 TBSP lemon juice 2 tsp lemon extract can be substituted
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries washed and dried well
  • 1 cup frozen blueberries rinsed and dried well
Lemon Glaze
  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice more lemon juice can be added for a thinner glaze

Instructions

    Cup of Yum
  1. First, preheat oven to 400 degrees F.
  2. In a bowl combine flour, baking powder, baking soda, cornstarch and salt. Set aside.
  3. In a separate bowl beat together butter and sugar until light and fluffy. Add eggs one at a time, scraping down the bowl after each egg, making sure they are combined well. Add lemon zest and mix until combined.
  4. Add half the dry ingredients (flour mixture) to the wet ingredients (sugar, butter and eggs mixture), stirring by hand until just combined.
  5. Next add in half the buttermilk and lemon juice, stir until just combined.
  6. Then add in remaining flour mixture, stirring until just combined. Follow with remaining buttermilk, stirring until just combined.
  7. Fold in blueberries, mixing until just combined. Do not over-mix or as a result muffins may be tough. Batter will be thick and may be a bit lumpy.
  8. Scoop batter by quarter cups into a 12 count muffin pan that has been lined with paper liners or greased. Each muffin cup will be quite full.
  9. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean and tops are starting to turn golden brown.
  10. Remove from oven and place muffin pan on a wire rack. Remove from muffin pan after 10 minutes and allow muffins to continue cooling on the wire rack, which will reduce condensation which may occur when cooling directly on a surface.
  11. Finally, if topping with lemon glaze, mix powdered sugar and lemon juice until well combined. Glaze can be as thick or as thin as you like. Add more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze. Drizzle glaze over muffins. Muffins can be glazed hot, which will allow the glaze to soak in, or can be glazed once completely cooled. Enjoy!

Notes

  • If desired, milk may replace buttermilk.
  • Lemon extract can replace lemon juice, however lemon extract is much stronger than lemon juice in terms of flavor when baking, so not as much is needed.

Nutrition Information

Calories 273kcal (14%) Carbohydrates 46g (15%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 49mg (16%) Sodium 292mg (12%) Potassium 124mg (4%) Fiber 1g (4%) Sugar 28g (56%) Vitamin A 299IU (6%) Vitamin C 4mg (4%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 273

% Daily Value*

Calories 273kcal 14%
Carbohydrates 46g 15%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 49mg 16%
Sodium 292mg 12%
Potassium 124mg 3%
Fiber 1g 4%
Sugar 28g 56%
Vitamin A 299IU 6%
Vitamin C 4mg 4%
Calcium 48mg 5%
Iron 1mg 6%

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