Blueberry Muffins Lemon Glaze

Blueberry muffins with lemon glaze are everything I crave in a homemade treat tender crumb heaps of jammy berries and that bright zingy finish The simple batter comes together fast and the bakery style muffins always vanish from the cooling rack long before they are cool enough to ice

I made these muffins last spring for a bake sale and they literally vanished before I could set out the last dozen My family starts requesting them as soon as blueberry season rolls around

Ingredients

• Eggs: large at room temperature helps the muffins rise and gives a tender structure
• Granulated sugar: sweetens and creates a golden crust look for a fine grain sugar for even mixing
• Sour cream: keeps the crumb moist and adds subtle tang choose full fat for best flavor
• Extra light olive oil or vegetable oil: adds moisture without making the muffins heavy use oil that is neutral in flavor
• Vanilla extract: brings warmth and enhances the blueberry flavor use pure vanilla for depth
• Sea salt: a small amount sharpens all the other flavors
• All purpose flour: the base for a soft but sturdy muffin spoon and level for accurate measuring
• Baking powder: makes the muffins puff up high use fresh baking powder for best rise
• Lemon zest and juice: fresh from a big lemon infuses both the batter and glaze with bright citrus flavor
• Fresh blueberries: classic for the juicy bursts if you must use frozen do not thaw
• Confectioners sugar: sets the glaze and makes it silky use sifted for the best finish

Step-by-Step Instructions

Prepare the Pan and Oven:

Line a twelve cup muffin tin with paper liners and set your oven to four hundred degrees Fahrenheit so it is hot when the batter goes in This high heat makes the muffins dome beautifully

Beat Eggs and Sugar:

In a large mixing bowl beat eggs with sugar on high for about five minutes The mixture should look thick and pale This step creates the structure for a light crumb

Mix Wet Ingredients:

Add sour cream oil vanilla and salt to the egg mixture Set your mixer down to low and blend gently just until everything is evenly combined You want to keep the air you whipped in

Combine Dry Ingredients:

Whisk flour and baking powder together in a separate bowl to distribute the leavening evenly This prevents clumps in your muffins

Incorporate Dry Into Wet:

Using a hand whisk or spatula add the flour mixture to the wet ingredients in three parts Fold gently after each addition just until you can no longer see dry flour Stop mixing the moment it comes together to keep the crumb soft

Add Lemon and Blueberries:

Grate and juice a large lemon then add both the zest and the juice Mix them in only until blended Use a spatula to fold in the blueberries with as few turns as possible to prevent streaking

Fill Muffin Cups and Bake:

Spoon the batter into your lined pan right to the tops dividing it evenly among twelve cups Place in the oven and bake for about twenty to twenty five minutes until the tops are golden and a toothpick comes out clean Cool completely on a rack before glazing

Make the Lemon Glaze:

Stir together confectioners sugar fresh lemon juice and zest until the mixture is smooth and drizzlable Adjust with more juice or sugar if needed Pour in thin lines over the cooled muffins letting the glaze drip down the sides

Pin it

My absolute favorite part is folding in the fresh blueberries I love how the tiniest berry burst leaves a navy blue swirl in the crumb Once my niece and I dropped a handful on the floor and our dog enjoyed his first blueberry ever

Storage Tips

Once completely cooled store these muffins in an airtight container They keep well at room temperature for two days For longer keeping pop them in the fridge for up to five days and rewarm for the just baked feel If you want to bake ahead freeze unglazed muffins in a ziptop bag for up to two months then thaw and add the glaze fresh

Ingredient Substitutions

You can swap out sour cream for plain Greek yogurt for a similar tang and texture For oil a neutral vegetable or canola oil works if you do not have extra light olive oil If fresh blueberries are out of season you can use frozen just toss them in a tiny bit of flour so they do not sink be sure not to thaw them before folding in

Serving Suggestions

Pin it

These muffins are perfect on their own as a midday snack or sweet breakfast Treat them with fresh fruit for brunch or add a sprinkle of lemon zest on top of the glaze for a pop of color They pair beautifully with hot tea or cold brew coffee

Cultural and Historical Context

Blueberry muffins have roots in classic American baking and became especially popular as commercial cultivation made fresh berries widely available The combination of blueberries and lemon is beloved for its balanced sweet tart profile—a trick borrowed from farmhouse kitchens that prized preserving fresh flavor with a bit of citrus

Frequently Asked Questions

→ What keeps blueberry muffins moist?

Sour cream and oil together help maintain a soft, moist crumb throughout the muffins without making them greasy.

→ How do I prevent blueberries from sinking?

Toss blueberries lightly in a bit of flour before folding them gently into the batter, ensuring they stay evenly distributed.

→ Can I use frozen blueberries?

Yes, use frozen blueberries straight from the freezer. Do not thaw to prevent streaks in the batter.

→ What makes the lemon glaze special?

Fresh lemon juice and zest add bright, tangy notes to the glaze, balancing the sweetness perfectly.

→ Is it necessary to use muffin liners?

Liners make removal easy and prevent sticking, but you can also butter and flour the tin if preferred.