Description
Fluffy Blueberry Muffins With Lemon Glaze, tender, moist muffins packed with juicy blueberries and topped with sweet-tart lemon glaze. Perfect for breakfast! Ready in 30 minutes.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup milk (whole milk works best for richness)
- ½ cup sour cream (or plain Greek yogurt)
- 2 large eggs (room temperature is best)
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Zest of 1 lemon (about 1 tablespoon)
- 2 cups fresh or frozen blueberries (if frozen, do NOT thaw)
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice (adjust for consistency)
- Optional lemon zest for garnish
Instructions
Preheat your oven to 400°F (200°C). Yes, 400°F — we’re going HOT! This high temperature creates those gorgeous domed tops and gives the muffins a nice crust. Line your 12-cup muffin tin with paper liners or give each cup a good spray with cooking spray.
In your large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure everything is well combined — you don’t want pockets of baking powder or salt in your muffins. Set this bowl aside and resist the urge to touch it until we’re ready to combine!
In your medium bowl, whisk together the milk, sour cream, eggs, melted butter, vanilla extract, and lemon zest. Whisk until everything is smooth and well combined. The mixture should look creamy and slightly thick. This is where all that amazing flavor is happening!
Here’s where people often go wrong, so listen up! Pour your wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold everything together until JUST combined. You should still see some small lumps — that’s PERFECT! Overmixing develops the gluten and creates tough, dense muffins. We want tender, fluffy ones, so stop mixing as soon as you don’t see dry flour anymore.
Add your blueberries to the batter and fold them in very gently with just a few strokes. You want them evenly distributed without crushing them. If you’re too rough, they’ll burst and turn your batter purple. A few gentle folds is all you need!
Divide the batter evenly among your 12 muffin cups, filling each about ¾ full. I like to use a large cookie scoop for this — it makes portioning SO much easier and your muffins come out uniform. Don’t fill them all the way to the top or they’ll overflow and create a mess in your oven.
Pop that tin into your preheated oven and bake for 18–22 minutes. Start checking around the 18-minute mark. The tops should be golden brown and spring back when you gently press them. Insert a toothpick into the center of a muffin — it should come out clean or with just a few moist crumbs. If you see wet batter, give them another 2-3 minutes.
Let the muffins cool in the pan for about 5 minutes (this helps them set), then transfer them to a wire rack to cool completely. I know it’s tempting to dig in right away, but we need them cool before glazing!
While your muffins are cooling, whisk together the powdered sugar and fresh lemon juice in a small bowl. Start with 2 tablespoons of lemon juice and add more if needed. You want a glaze that’s pourable but thick enough to coat the back of a spoon. Too thick? Add a tiny bit more lemon juice. Too thin? Add more powdered sugar.
Once your muffins are completely cool, drizzle that beautiful glaze over the tops. I like to use a spoon and let it drizzle naturally for a rustic look. If you want to get fancy, sprinkle a little extra lemon zest on top while the glaze is still wet.
Notes
Frozen Blueberry Hack: If using frozen blueberries, DO NOT thaw them first. Fold them in while they’re still frozen. This prevents them from bleeding color all over your batter and turning everything purple-gray. Nobody wants sad-looking muffins!
High Heat Secret: That 400°F temperature is intentional! The high heat creates steam quickly, which helps the muffins rise beautifully and develop those bakery-style domed tops. Don’t be tempted to lower the temperature.
Even Distribution Trick: When filling your muffin cups, try to get about the same amount of blueberries in each one. I do this by distributing the batter first, then giving the bowl a gentle stir to redistribute any blueberries that sank, and filling the cups.
Glaze Consistency Test: The perfect glaze should slowly drip off a spoon. If it runs off quickly like water, it’s too thin and won’t stick to your muffins. If it glops off in one big blob, it’s too thick and won’t look pretty.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American