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.
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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!
Lemon and Blueberry Muffins Ingredients:
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:
- Butter
- Caster Sugar
- Eggs
- Lemons
- Milk
- Plain Flour
- Baking Powder
- Baking Soda
- Blueberries
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 Blueberry Muffins with Lemon:
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!
How to make a 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 Lemon Muffins with Blueberries
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 Muffins?
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
Blueberry Lemon Muffins Recipe:
Lemon Blueberry Muffins
Ingredients
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
Instructions
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.
Notes
- 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.
These look incredible! All that juicy blueberry, YUM! #CookBlogShare
Thanks Donna, cant beat juicy blueberries!
Oh yum! Really like the drizzle for extra yumminess!
Thanks Cat, I’m obsessed with that drizzle 😉
Yeah, I think you have elevated what you call a standard blueberry & lemon pairing to something quite spectacular with that gorgeous glaze. I absolutely love these muffins.
Thank you so much Jane, glad you loved the recipe!
Oh my these look decadent. I want to eat several right now. Nice Idea to add the drizzle. Sharing now.
It is hard to eat only one for sure 😉
lemon and blueberry together is such a wonderful combination. These are incredible – especially with that delicious glaze!
Thank you Danielle, sometimes the most classic combinations are the best!
These muffins look so nice. I’ve got all in the ingredients in, apart from the blueberries which I can substitute with summer berries. Great post…im off to make the muffins! 👍🏻
They would taste amazing with summer berries too I’m sure! Let me know how you go 🙂
omg that glaze looks SO good!! I would absolutely love to have one of these to go along with the coffee I’m currently drinking. Pretty and delicious!
Thanks Sues! So yummy with a cup of coffee 🙂
These look and sound absolutely amazing! I can not wait to bake some of these, thank you for the amazing recipe and tutorial!
Glad you liked the recipe, Jenn!
They look so soft and fluffy!! and I am totally digging that glaze!! (:
Thanks Nicolas!
Lemon and blueberries what’s not to love about these. I love the idea of the extra glaze. Thank you for linking to #CookBlogShare
The glaze is the best part 😉
Looks delicious. Im going to make these for my family
Thanks Kim, I’m sure your family will love these!
These look great fun to bake with the kids. The drizzle takes them to another yummy level I’m sure.
So fun to make with kids, for sure!
That glaze is making me drool!
Totally know why 😀
These look so tasty Sylvie, yum, yum!! I love the drizzle and it is very handy that you can freeze them!! Cheers for sharing!!
Thanks Adrianne, they are the perfect treats to keep in the freezer 🙂
Love anything blueberry! Have pinned it make later 👍
Same here!
I am loving that glaze! What a beautiful way to enjoy these muffins 🙂
Thanks Alex, I love the glaze too and have been looking for way to drizzle the leftovers over anything I can find haha!
That drizzle though! Looks beautiful and so, so yummy.
That drizzle is everything haha!
Damn the muffin recipe alone looks great but that drizzle – UNREAL!
The drizzle is the clear winner of the recipe!
I love muffins so much and your drizzle takes these muffins to another level altogether! Great idea.
Thanks Marcellina, love that drizzle too 🙂