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Lemon Blueberry Muffins with Lemon Glaze Recipe

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4.1 from 12 reviews

These Lemon Blueberry Muffins offer a delightful balance of tangy lemon and sweet blueberries, perfect for breakfast or an afternoon snack. Soft and moist, they are topped with a zesty lemon glaze for an extra burst of citrus flavor. Easy to prepare and baked to golden perfection, these muffins are a crowd-pleaser for all occasions.

Ingredients

Dry Ingredients

  • 1¾ cups all-purpose flour ($0.36)
  • 1 tsp baking powder ($0.06)
  • 1 tsp baking soda ($0.04)
  • ½ tsp salt ($0.02)
  • ¼ tsp cinnamon ($0.03)

Wet Ingredients

  • 2 lemons (washed, zested and juiced) ($1.16)
  • 1 cup granulated sugar ($0.40)
  • 4 tbsp salted butter, melted ($0.49)
  • 2 tbsp cooking oil ($0.08)
  • ½ cup plain yogurt, room temperature ($0.62)
  • 2 large eggs, room temperature ($0.74)
  • 1½ tsp vanilla extract ($0.95)

Fruit

  • 1 cup blueberries ($1.50)

Glaze

  • 1 cup powdered sugar ($0.55)
  • 2 tbsp lemon juice (from lemons) ($0.00)
  • 1 tsp lemon zest (from lemons) ($0.00)

Instructions

  1. Preheat and Prepare Lemons: Preheat your oven to 350°F. Wash the lemons thoroughly, then zest and juice them. Set aside 1 tsp of lemon zest and 2 tbsp of lemon juice for later use.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until they are evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, combine the sugar, melted butter, and cooking oil. Use a hand mixer to beat these ingredients until smooth. Add in the yogurt, eggs, vanilla extract, reserved lemon juice, and 2 tsp of the lemon zest, blending well to combine.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl. Stir gently until just combined, taking care not to overmix to maintain muffin tenderness.
  5. Fold in Blueberries: Gently fold the blueberries into the batter, ensuring they are evenly distributed without breaking them up.
  6. Fill Muffin Tins: Divide the batter evenly into ten to twelve greased or lined muffin cups, filling each about three-quarters full.
  7. Bake Muffins: Bake in the preheated oven for about 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes.
  8. Cool on Rack: Carefully loosen the muffins from the pan edges with a knife and transfer them to a wire rack to cool completely.
  9. Prepare Glaze: While the muffins cool, mix together the powdered sugar, remaining lemon juice, and lemon zest in a small bowl until smooth.
  10. Apply Glaze and Serve: Drizzle the lemon glaze over the cooled muffins. Allow the glaze to set before serving. Enjoy these bright and flavorful lemon blueberry muffins!

Notes

  • Use room temperature eggs and yogurt for a smoother batter and better texture.
  • Do not overmix the batter to avoid dense muffins.
  • You can substitute frozen blueberries, but do not thaw them to prevent color bleeding.
  • Ensure muffins cool completely before glazing to prevent melting the glaze.
  • For a dairy-free version, replace butter with coconut oil and use a plant-based yogurt.

Find it online: https://simpleplatter.com/lemon-blueberry-muffins-with-lemon-glaze-recipe/