Blueberry and lemon is one of my favorite flavor combinations. So it’s no surprise that I found these Lemon Blueberry Muffins with Lemon Glaze irresistible.
I definitely ate my fair share. Okay, maybe a few more than my fair share.
My family loved these muffins too. I dare say they disappeared more quickly than any muffin I’ve made in recent memory. They would be perfect for a Mother’s Day brunch or summer baby shower.
You can use frozen blueberries in this recipe. Just don’t thaw them first or your batter will be too wet, and probably turn a nice shade of purple.
If you’ve got some blueberries that are a little to ripe to eat, this is the perfect way to use them!
I love the flavor of almond extract in the glaze, but vanilla will work too if that’s what you prefer. These were such a hit, I’m already thinking about making them with different berries.
I think a raspberry or mixed berry version would be fabulous! Whatever kind of berry you use, make these muffins as soon as possible. You’re family and friends will thank you!
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Lemon Blueberry Muffins with Lemon Glaze
Blueberry lemon muffins are made extra special with a sweet and tangy lemon glaze.
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 2 teaspoons lemon zest
- 2 cups + 1 tablespoon flour
- 1 tablespoon baking poweder
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
- Preheat oven to 400 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Beat in buttermilk, lemon juice, vanilla and zest.
- Combine flour, baking powder and salt in a medium bowl. Stir into creamed mixture just until moistened. Fold in blueberries.
- Fill paper-lined muffin cups three-fourths full of batter. Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing to a wire rack to cool completely.
- In a small bowl, combine confectioners' sugar, lemon juice, almond extract; drizzle over cooled muffins.
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Who Dished It Up First: Adapted from Taste of Home