Blueberry Muffins with Lemon Glaze Recipe

Blueberry Muffins with Lemon Glaze offer a delightful twist on the classic muffin, combining the sweet juiciness of fresh blueberries with a bright, tangy lemon flavor. These muffins are moist and tender thanks to the addition of sour cream and light olive oil, making each bite rich yet light. The lemon zest and juice infused in the batter add a fresh citrus note that perfectly complements the blueberries, giving the muffins a refreshing and vibrant taste. Topping them off with a simple lemon glaze enhances their flavor with a sweet and zesty finish that’s perfect for breakfast, brunch, or an afternoon snack.

Baking these muffins is straightforward, and the ingredients are pantry-friendly with a few fresh touches. The glaze, while optional, is highly recommended because it adds a beautiful shine and an extra layer of flavor. Whether you’re serving them at a weekend gathering or enjoying a homemade treat, these blueberry muffins with lemon glaze are sure to impress with their balance of sweetness and tartness, as well as their tender crumb and fruity burst.

Why You’ll Love This Recipe

1. Moist and tender texture

Thanks to sour cream and oil, the muffins stay soft and delicious.

2. Balanced flavor

Sweet blueberries and bright lemon combine for a refreshing taste.

3. Easy to prepare

Simple mixing method with common ingredients makes it beginner-friendly.

4. Perfect portion size

Makes a dozen muffins, ideal for sharing or freezing.

5. Versatile glaze

The lemon glaze adds a lovely finish but can be omitted if preferred.

Ingredients

For the Blueberry Muffins

Large eggs
Granulated sugar
Sour cream
Extra light olive oil or vegetable oil
Vanilla extract
Sea salt
All-purpose flour
Baking powder
Lemon zest
Lemon juice
Fresh blueberries

For the Lemon Glaze (Optional)

Confectioners sugar
Fresh lemon juice
Lemon zest

Variations

Use frozen blueberries

Thaw and drain well before adding to batter to prevent color bleeding.

Substitute yogurt for sour cream

Plain Greek yogurt can be used as a tangy alternative.

Add nuts

Fold in chopped pecans or walnuts for added crunch.

Make it dairy-free

Use a dairy-free yogurt and oil to make muffins suitable for dairy sensitivities.

Add vanilla glaze

Replace lemon juice with vanilla extract in glaze for a sweeter option.

How to Make the Recipe

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.

Step 2

In a large bowl, whisk together eggs and granulated sugar until combined and slightly pale.

Step 3

Add sour cream, light olive oil, and vanilla extract. Stir until smooth.

Step 4

In a separate bowl, mix flour, baking powder, sea salt, and lemon zest.

Step 5

Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

Step 6

Gently fold in fresh blueberries and lemon juice.

Step 7

Divide the batter evenly into the muffin cups, filling each about two-thirds full.

Step 8

Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.

Step 9

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

Step 10

For the glaze, whisk together confectioners sugar, lemon juice, and lemon zest until smooth.

Step 11

Drizzle glaze over cooled muffins and let set before serving.

Tips for Making the Recipe

Measure flour correctly

Use the spoon-and-level method to avoid dense muffins.

Don’t overmix batter

Mix until ingredients just combine to keep muffins light and fluffy.

Use fresh lemon zest and juice

Fresh citrus provides the brightest flavor.

Handle blueberries gently

Fold blueberries carefully to prevent bursting and color bleed.

Cool muffins before glazing

Apply glaze only after muffins are fully cooled to avoid melting.

How to Serve

Serve these blueberry muffins warm or at room temperature with the lemon glaze drizzled on top. They make a perfect breakfast treat alongside a cup of coffee or tea, or a delightful addition to a brunch spread. Pair them with fresh fruit or yogurt for a balanced meal.

Make Ahead and Storage

Storing Leftovers

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing

Freeze muffins individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature or warm in the oven.

Reheating

Reheat muffins in the microwave for 15-20 seconds or warm in a 300°F oven for 5-7 minutes.

FAQs

1. Can I use frozen blueberries?

Yes, thaw and drain well before folding into the batter.

2. Can I use regular olive oil?

Use light olive oil for a milder flavor; extra virgin olive oil may impart bitterness.

3. What if I don’t have sour cream?

Plain Greek yogurt is a great substitute.

4. Can I make muffins gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour.

5. How do I prevent blueberries from sinking?

Toss blueberries in a little flour before adding to the batter.

6. Can I skip the lemon glaze?

Yes, muffins are delicious on their own without the glaze.

7. How long do muffins keep fresh?

They stay fresh at room temperature for 2-3 days.

8. Can I double the recipe?

Yes, simply double all ingredients and bake in two pans.

9. Can I add other fruits?

Yes, raspberries or blackberries can be used instead.

10. How do I store leftover glaze?

Keep glaze in an airtight container in the refrigerator for up to 3 days.

Conclusion

Blueberry Muffins with Lemon Glaze are a delightful balance of sweet, tart, and tender textures that make for a perfect homemade treat. Easy to bake and filled with fresh blueberries and vibrant lemon flavor, these muffins are ideal for any occasion, from breakfast to dessert. The optional lemon glaze adds an extra layer of brightness and sweetness that elevates this recipe to something truly special. Whether you’re an experienced baker or just starting out, this recipe is sure to become a favorite in your kitchen.

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