Lemon Blueberry Muffins -

5 from 4 votes

Lemon Blueberry Muffins

Featuring a lemony tender crumb bursting with blueberries, these Lemon Blueberry Muffins are great for weekend breakfasts!

Prep Time15

Cook Time25

Course: Breakfast, Brunch

Cuisine: American

Keyword: blueberry, lemon, muffin

Servings: muffins

Calories: 265kcal

Author: David

Ingredients

For the Muffins

2 cups all-purpose flour
2 tsp baking powder
1 cup granulated sugar
¼ cup unsalted butter softened
¼ tsp salt
2 large eggs
¼ cup buttermilk
3 Tbsp lemon juice
1 Tbsp lemon zest
2 tsp vanilla extract
¼ cup vegetable oil
1 cup blueberries fresh or frozen

For the Lemon Glaze

⅔ cup confectioner’s sugar
1 Tbsp lemon juice
½ tsp lemon zest

Instructions

For the Muffins

Preheat oven to 375°F.
Lightly spray a muffin pan with baking spray, or line muffin cups with paper liners.
Using a medium mixing bowl, add flour and baking powder; stir until well combined. Set mixture aside.
Using an electric mixer, cream together sugar, butter and salt until light and fluffy (~3-4 minutes on medium speed).
Using a medium mixing bowl, whisk together eggs, buttermilk, lemon juice, lemon zest, vanilla extract and oil. Pour wet ingredients into bowl of mixer in 2 additions, mixing well after each addition.
Add flour mixture and mix on low until well combined.
Fold in blueberries.
Divide batter evenly into prepared muffin tins.
Bake for 20-35 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Remove muffins from oven and place pan on a wire rack to cool slightly.

For the Lemon Glaze

Using a medium bowl, whisk together the confectioner’s sugar, lemon juice and lemon zest until well combined. Drizzle lemon glaze over cooled muffins before serving.

Notes

You can use fresh blueberries or frozen blueberries for this recipe. When blueberries are in season, I usually opt for fresh. When it's not blueberry season, I'll go with frozen instead.

Nutrition