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Lemon Blueberry Muffins
4.7 from 213 votes

Lemon Blueberry Muffins

Lemon Blueberry Muffins blend fresh or frozen blueberries with flavorful lemon zest and juice in a buttery, tender muffin batter. Enhanced by baking powder for lift and topped with a tangy lemon glaze, these muffins offer a moist crumb with bright citrus notes and bursts of juicy blueberry.

Prep Time
10 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12
Calories: 273 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the muffins:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter at room temperature, unsalted
  • 1 cup granulated sugar
  • 2 teaspoons lemon zest
  • 2 egg at room temperature, large
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice fresh
  • 1/2 cup milk at room temperature, whole
  • 1 cup blueberries fresh or frozen
For the lemon glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice fresh

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
  4. In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the blueberries.
  5. Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
  6. While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets. Serve!
  7. Note-muffins will keep in an airtight container on the counter for up to 2 days. You can freeze the muffins for up to 1 month. I always freeze them without the glaze. Defrost and then glaze the muffins.

Nutrition Information

Calories 273kcal (14%) Carbohydrates 45g (15%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 48mg (16%) Sodium 114mg (5%) Potassium 105mg (2%) Sugar 28g (56%) Vitamin A 300IU (6%) Vitamin C 3.5mg (4%) Calcium 43mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 273

% Daily Value*

Calories 273kcal 14%
Carbohydrates 45g 15%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 48mg 16%
Sodium 114mg 5%
Potassium 105mg 2%
Sugar 28g 56%
Vitamin A 300IU 6%
Vitamin C 3.5mg 4%
Calcium 43mg 4%
Iron 1.2mg 7%

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