These Lemon and Blueberry Muffins are the perfect afternoon tea treat or lunchbox snack. Super light, fluffy and easy to make, these homemade muffins are topped with a delicious Lemon Blueberry Glaze for a truely decadent dessert.
Muffins are such simple yet delicious little baked goods. Perfect for any type of snack cravings or a breakfast on the go, muffins are one of these recipes that is always loved by both adults and children.
Today, I am keeping it simple with a classic Lemon + Blueberry combo. It may not be the most original flavour, but just like for my Lemon Blueberry Mini Bundt Cake, it always hits the spot!
Not only these Muffins are super easy to make, the also only use basic ingredients most of you will have in their pantry.
To make these Muffins, you will need (scroll down to recipe card for all quantities):
- Caster Sugar
- Plain Flour
- Baking Powder
- Baking Soda
What I particularly love about these little treats is that you can use fresh OR frozen blueberries to make them. That means that you can make them all year round… YES!
I personally love to always have some frozen berries in the freezer as it allows me to bake whatever I want, whenever I want.
How to make Lemon Muffins with Blueberries
When I said they were easy to make… they really are! You do not need any fancy utensils or machine… really, you only need a mixing bowl and a whisk. Here are the steps to make these Lemon Blueberry Muffins:
- Melt the Butter and set aside to cool down.
- Whisk the Sugar and Lemon Zest to release all the lemon flavours. Add the Eggs and whisk until foamy.
- Add the rest of the wet ingredients: Melted Butter, Lemon Juice and Milk.
- Sift in the dry ingredients: Plain Flour, Baking Powder and Baking Soda.
- Lastly, gently fold in the Blueberries.
- Pour the muffin batter into a lined Muffin Pan and bake for 12 to 15 minutes. Done!
Lemon and Blueberry Glaze
Some people love icing over their rolls and muffins but to be honest, icing is not my thing. If you are like me and don’t like these overly sweet toppings, do not worry, I’ve got your back with this Lemon Blueberry Glaze.
And if you DO love icing, just go for it and make this recipe your own!
To make this Lemon Blueberry Glaze, you will need:
- Blueberries (thawed if frozen)
- Lemon Juice
- Icing Sugar
- Optional: Cornstarch
To make the glaze, I blended together the Blueberries, Lemon Juice and Icing Sugar. Pour it in a heat-proof glass bowl through a thin-mesh sieve to keep the liquid only.
Place the bowl in the microwave and heat up in 30 seconds increments to thicken the liquid. Depending on the type of Icing Sugar you use, the liquid may not thicken. If it is the case, simply add a little bit of Cornstarch then heat up again.
Note that adding extra cornstarch is optional, because Icing Sugar already contains some form of starch. Depending on the percentage of starch your icing sugar has, you may or may not need to add the extra cornstarch. Start to make the glaze without it, then add some if the liquid does not seem to thicken.
How to store these Muffins
Once cooled, these muffins can be kept for up to 4 days in an air-tight, sealed container or plastic bag. If you are not going to eat/serve them straight away, I would recommend not to glaze them until ready to be enjoyed.
You can simply make the glaze while the muffins are baking and keep it in a sealed jar in the fridge until ready to be eaten with the muffins.
I love TheKitchn tip to use paper towels under and over the muffins in a sealed container to absorb any moisture that will come out of your muffins.
Can you freeze these cakes?
These Lemon Blueberry Muffins can absolutely be frozen! To freeze them, allow them to cool down completely on a cooling rack. Place them in a freezing bag to avoid frost burns for up to 3 months.
When ready to be eaten, allow to thaw overnight and place back in the oven for about 5 minutes to crisp again. Note that the muffins should be frozen WITHOUT the glaze.
More Snack Ideas? Check out these Recipes:
- Double Chocolate Zucchini Muffins
- Easy Chocolate Brownie Bites
- Sablé Breton Cookies
- Coffee Friands
- Almond Raspberry Madeleines
- Lemon Raspberry Muffins
- Lemon and Poppy Seed Muffins
- Banana and Chocolate Chip Muffins
Lemon Blueberry Muffins
Lemon Blueberry Muffins
- 1/4 cup (60gr) Melted Butter
- 1/4 cup (50gr) Caster Sugar
- 1 Lemon Zest
- 2 Eggs
- 1 1/2 Lemon, Juiced
- 1/2 cup (120ml) Full-Cream Milk
- 1 1/2 cup (230gr) All-Purpose Flour
- 1 1/2 teasp. (10gr) Baking Powder
- 1/2 teasp. (3gr) Baking Soda
- 1 cup (150gr) Blueberries, Fresh or Frozen
Lemon Bluberry Glaze
- 1/2 cup (75gr) Blueberries, Fresh or Frozen (thawed)
- 1/2 Lemon, Juiced
- 1 tbsp Icing Sugar
- 1/2 tbsp Cornstarch
Lemon Blueberry Muffins
- Preheat your oven on 180'C/350'F. Prepare a Muffin Tray with paper liner and set aside.
- Melt the butter in the microwave and set aside to cool down.
- In a large bowl, whisk the Caster Sugar and Lemon Zest (see note 1). Add the Eggs and whisk until foamy.
- Whisk in wet ingredients: the Lemon Juice, Full-Cream Milk and cooled Melted Butter.
- Sift in the dry ingredient: Plain Flour, Baking Powder and Baking Soda. Stir until combined.
- Gently fold in the Blueberries, trying not to overwork the batter to avoid breaking the fruits.
- Pour the muffin batter into the muffin liners and bake for 12 to 15 minutes, or until golden brown. Leave to cool down on a cooling rack.
Lemon Blueberry Glaze
- Blend together the Blueberries, Lemon Juice, Icing Sugar and Cornstarch (if using frozen blueberries, allow to thaw completely before blending). Pour it through a thin mesh sieve to keep the liquid only, into a heat-proof bowl.
- Place the bowl with the liquid glaze in the microwave for 30 seconds to 1 minute to heat it up. This will make the liquid thicken (see note 2).
- Drizzle over the cool Muffins.
- Rubbing the lemon zest with the caster sugar allows to release all of the zest flavour and fragrance.
- Depending on the icing sugar you use (that already contains corn or tapioca starch), you may need more or less of the additional starch. You may want to heat it up without the cornstarch first, then again with a little bit of cornstarch if the liquid doesn’t thicken in the microwave.
- The yield for this recipe is 9 large muffins or 12 small muffins.