Blueberry Lemon Muffins with Lemon Glaze — Damn Delicious

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Blueberry Lemon Muffins with Lemon Glaze

I don’t really make simple, traditional muffins, like blueberry muffins or chocolate chip muffins. I like to get fancy and throw in some crumb toppings, Nutella, lavender, or even apples coated in cinnamon. But as I’m participating in Muffin Monday by Baker Street, the muffins assigned for this week is a simple, yet tasty blueberry muffin recipe. But even with this set recipe, I couldn’t wait to make some changes. Now I do love a traditional blueberry muffin recipe but I wanted to add some spark so I incorporated some freshly squeezed lemon juice and lemon zest right into the batter, giving it a lemony shine, and then topping them off with a light lemon glaze. The base of the muffins were not all that sweet so the glaze gave it a balanced lemony sweetness in every bite. Yum!

Blueberry Lemon Muffins with Lemon Glaze (adapted from Gail Sher):

Yields 12 muffins

  • 2 cups all-purpose flour, divided
  • 1 cup blueberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 1/4 cup canola oil
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Preheat the oven to 375 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a small bowl, combine 1/4 cup flour and blueberries. (This prevents the blueberries from sinking to the bottom of the muffins.)

In a large bowl, combine the remaining 1 3/4 cups flour, baking powder, baking soda and salt.

In a large glass measuring cup or another bowl, whisk together the yogurt, oil, sugar, egg, vanilla, lemon zest and lemon juice.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the blueberries and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine the confectioners’ sugar and lemon juice. Whisk until smooth. If the glaze is too thick, add more water as needed.

When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. (A squeeze bottle or Ziploc bag is perfect for this.)

Allow glaze to set before serving.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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