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Lemon blueberry muffins topped with a drizzle of icing, fresh blueberries, and lemon zest, served on a rustic wooden platter.
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Lemon Blueberry Muffins

These Lemon Blueberry Muffins are bursting with juicy blueberries and tangy lemon flavor, topped with a zesty glaze. Perfectly moist and fluffy, they’re an irresistible treat for any time of day!
Course Breakfast, Dessert
Cuisine American
Keyword blueberry muffins, lemon blueberry muffins, muffins
Prep Time 35 minutes
Cook Time 23 minutes
Cool Time 20 minutes
Total Time 1 hour 18 minutes
Servings 12 muffins
Calories 291kcal
Author Camila Hurst

Ingredients

  • 2 cups blueberries fresh or frozen
  • 1 tsp all-purpose flour
  • 1 cup granulated sugar 200 grams
  • 1½ tbsp lemon zest
  • 2¼ cup all-purpose flour 287 grams
  • ½ tsp baking soda
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¾ cup greek yogurt 180 grams
  • 2 large eggs
  • ⅓ cup vegetable oil 78 ml
  • ¼ cup whole milk 60 ml
  • ¼ cup lemon juice 60 ml
  • 2 tsp vanilla extract

Lemon Glaze

  • 1 cup powdered sugar 125 grams, or more for consistency
  • 1 tbsp lemon juice
  • lemon zest

Instructions

  • Pre-heat the oven to 425ºF.
  • In a small bowl mix together the flour and the blueberries. Set aside.
  • In a new large bowl add the sugar and the lemon zest. Using your hands, rub them together to help release the natural oils of the zest, which will make the cupcakes even more flavorful.
  • Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine.
  • In another bowl mix the greek yogurt, eggs, oil, milk, lemon juice, and vanilla. Whisk to combine.
  • Pour the wet ingredients over the dry mixture.
  • Mix with a spatula until 80% incorporated. There should still be some bits of dry ingredients that aren’t incorporated with the batter.
  • Add the blueberries in and gently fold to combine.
  • Cover the bowl with a towel and let the batter rest for 30 minutes. This step is optional but helps the muffins obtain a taller rise.
  • Spoon the muffin batter into the muffin pan lined with cupcake papers until full and almost to the top.

Baking the Muffins

  • Bake in the pre-heated 425ºF oven for 7 minutes.
  • Lower the temperature to 350ºF and bake for another 12 to 15 minutes until golden around the edges, and a toothpick inserted in the muffin should come out clean.
  • Let the muffins cool down before serving.

Lemon Glaze

  • Whisk the powdered sugar and lemon juice together. If the consistency is too runny, add more sifted powdered sugar and whisk.
  • Drizzle over the muffins with a piping bag or a spoon.
  • Top with more lemon zest or fresh blueberries.

Notes

Storage: Store at room temperature in a container with a lid for 1 day. Place it in the fridge if storing for longer, and let it come to room temperature or place briefly in a toaster oven before serving once the muffins have been refrigerated.
To freeze the muffins simply place them in a freezer bag or in an air-tight container and freeze for up to 2 months.
To thaw, let them sit at room temperature for about 1 hour, or in the fridge overnight.
You can also wrap the muffin in paper towel and microwave for 15 second intervals to thaw.
The other option is to wrap each muffin in foil, and bake them in a 350ºF oven for about 10 to 15 minutes, until completely thawed in the center.
You might want to skip re-heating the muffins once they are glazed. Instead let them to thaw at room temperature.
Blueberries: if using frozen blueberries, do not thaw, just add them as is to the batter. It's a good idea to break them up a bit if they are clumped up together.
Vegetable Oil: the oil can be substituted for melted butter, but that will alter the final consistency, resulting in a firmer crumb. You can use olive oil or avocado oil instead of vegetable oil.

Nutrition

Serving: 1muffin | Calories: 291kcal