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Ultimate Moist Lemon Blueberry Muffins with Zesty Glaze

A stack of four golden-brown Lemon Blueberry Muffins topped with a sweet white glaze dripping down the sides.
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Follow this recipe for bakery-style lemon blueberry muffins that stay moist and feature bright lemon flavor. Includes a simple lemon glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Zest of 2 large lemons
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk (or milk mixed with 1/2 teaspoon vinegar)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (tossed with 1 teaspoon flour)
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and lemon zest. Mix these dry ingredients thoroughly to distribute the zest.
  3. In a separate medium bowl, whisk the melted butter, eggs, buttermilk, lemon juice, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. Gently fold in the flour-tossed blueberries. Tossing the berries in flour helps prevent them from sinking.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake at 400°F (200°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While muffins cool, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, if the glaze is too thick.
  10. Drizzle the glaze over the cooled muffins.

Notes

  • For extra moisture, you can substitute sour cream for the buttermilk. Use 1/2 cup sour cream mixed with 1/4 cup milk.
  • If using frozen blueberries, do not thaw them. Toss them with flour directly from the freezer.
  • To get the most intense lemon flavor, use a microplane to zest the lemons before juicing them.
  • If you prefer a crisp top, sprinkle a small amount of coarse sugar over the batter before baking.

Nutrition

Find it online: https://tastytipster.com/lemon-blueberry-muffins-recipe/