Lemon Blueberry Muffins with Lemon Glaze

2/8/2025

Looking for the best lemon blueberry muffin recipe? These moist and fluffy homemade Lemon Blueberry Muffins with Lemon Glaze are bursting with fresh citrus flavor and juicy blueberries. They’re easy to make, incredibly delicious, and perfect for breakfast, brunch, or an afternoon treat!

By Victoria Darnell
Originally Published 02/08/2025

🍋 Bursting with Bright, Fresh Flavor – These Lemon Blueberry Muffins Are the Ultimate Morning Treat!

If you’ve been searching for the perfect lemon blueberry muffin recipe, you’ve officially found it. These soft, fluffy muffins are packed with fresh blueberries, zesty lemon flavor, and finished with a simple lemon glaze that melts in your mouth. Whether you’re baking for a weekend brunch, weekday snack, or just need a little sunshine on a cloudy day, this recipe brings that fresh from the bakery magic to your kitchen.

Made with pantry staples and fresh ingredients, this is a no fuss muffin recipe that looks impressive but comes together in minutes. They're the kind of muffins that disappear fast, so you might want to make a double batch!

🛠️ Tools You’ll Need

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Having the right tools makes this muffin recipe quick and stress-free:

Mixing bowls – one for dry and one for wet ingredients
Zester or microplane – to get the most out of your fresh lemon
Muffin pan – standard 12 cup size
Muffin liners – or nonstick spray if you prefer
Whisk and silicone spatula – for easy mixing and folding
Cooling rack – to let the muffins cool evenly before glazing

Bonus: I use this digital kitchen scale to measure my flour for consistent, fluffy results every time.

Cooking Time

Yields: 12 muffins | Prep Time: 15 minutes | Cook Time: 18-22 minutes| Total Time: ~35 minutes

Ingredients:

For the Muffins:

1 ¾ cups (220g) all-purpose flour
¾ cup (150g) granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
Zest of 1 large lemon
⅔ cup (160ml) buttermilk (or substitute with ⅔ cup milk + 1 tsp lemon juice)
½ cup (113g) unsalted butter, melted
2 large eggs
1 ½ tsp vanilla extract
1 cup (150g) fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)

For the Lemon Glaze:

1 cup (120g) powdered sugar
2 tbsp fresh lemon juice
½ tsp vanilla extract

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Instructions:

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease with butter.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.

Step 3: Mix Wet Ingredient

In another medium bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract until smooth.

Step 4: Combine & Fold in Blueberries

Gradually add the wet ingredients to the dry mixture, stirring gently until just combined.
Carefully fold in the blueberries (tossed in flour) to prevent sinking.

Step 5: Bake

Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Step 6: Make the Lemon Glaze

In a small bowl, whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
Drizzle over the cooled muffins.

❄️ Storage Tips

Room Temperature:

Store muffins in an airtight container for up to 3 days. Line the bottom with a paper towel to absorb moisture and prevent sogginess.

Refrigerator:

These muffins can be refrigerated for up to 5 days, but the texture is best at room temperature. Warm in the microwave for 10–15 seconds before serving.

Freezer-Friendly:

Yes! Freeze muffins (un-glazed) in a freezer-safe bag for up to 3 months. Thaw overnight and glaze just before serving.

How to Serve These Muffins 🍽️

💛 Fresh out of the oven warm, soft, and bursting with flavor!
💛 With a cup of tea or coffee. The perfect pairing for a cozy afternoon snack.
💛 With a dollop of whipped cream. For an extra indulgent treat.
💛 As part of a brunch spread. These muffins will steal the show!

❓ Frequently Asked Questions (FAQs)

Can I use frozen blueberries?

Yes! No need to thaw them, just toss them in a little flour before folding them into the batter to prevent sinking.

Can I make these dairy-free?

Absolutely. Substitute the buttermilk with plant-based milk + 1 tsp lemon juice and use vegan butter or coconut oil.

Can I skip the glaze?

Of course, but it adds that extra lemony punch! You could also sprinkle muffins with coarse sugar before baking for a crunchy top.

Can I make these gluten-free?

You can try using a 1:1 gluten free flour blend, though results may vary slightly in texture.

🔍 Nutritional Information (per muffin, estimated)

Calories: 215
Fat: 9g
Carbohydrates: 30g
Sugar: 16g
Protein: 3g
Fiber: 1g

Nutrition may vary slightly depending on ingredients and portion size.

Let’s Get Baking! 👩‍🍳✨

Making these muffins is as easy as mixing, baking, and glazing! You can get the printable recipe card emailed to you when subscribed to our newsletter, and don’t forget to share your creations by tagging us on social media. We’d love to see your delicious muffins! Enjoying scratch crafted recipes? Join our community on Facebook at From Scratch Society.

What’s your favorite way to enjoy lemon and blueberries together? Drop a comment below and let’s chat! 🫐🍋💛

Author

Hi, I’m Tori Lynn (Victoria) – the heart behind Scratch Crafted Meals and now, Scratch Crafted Bakery! What began as a simple blog to share my love for homemade meals has grown into something more meaningful than I ever imagined. This space started in my kitchen, where I poured my love for cooking into every dish I made for my family. Over time, what began as a way to share recipes turned into a full-fledged cottage bakery – built from the same passion for creating delicious, scratch-made food with care. Through every blog post, late-night bake, market day, and recipe test, I’ve been overwhelmed with gratitude for the support of this community. If you’ve ever tried one of my recipes, stopped by the bakery, or simply cheered me on – thank you. Your support has helped turn a personal passion into a dream come true. I hope each recipe you find here brings warmth to your kitchen and joy to your table. Let’s keep creating magic – one dish, one loaf, and one cookie at a time.

With love,
Tori Lynn

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