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Blueberry Muffins with Lemon Glaze

Blueberry Muffins with Lemon Glaze
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Blueberry Muffins with Lemon Glaze are moist, tender muffins bursting with fresh blueberries and finished with a bright, tangy lemon glaze. Perfect for breakfast, a snack, or dessert, these muffins balance natural sweetness with citrus zest and are easy to make using simple pantry staples and fresh ingredients.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup sugar
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon fresh lemon zest

Fruits

  • 1 cup fresh blueberries

Lemon Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt to evenly distribute the leavening agents and flavor components, ensuring perfect muffin texture.
  2. Mix the Wet Ingredients: In another bowl, beat the softened butter with the eggs until creamy and combined. Add the milk and fresh lemon zest, mixing well to infuse the lemon flavor into the batter before gently folding into the dry ingredients.
  3. Fold in the Blueberries: Carefully fold the fresh blueberries into the batter without overmixing to prevent the berries from bursting and coloring the batter too much, preserving juicy pockets of fruit.
  4. Bake to Perfection: Divide the batter evenly into a muffin tin lined with paper cups or greased well. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
  5. Prepare the Lemon Glaze: While the muffins cool, whisk together powdered sugar and fresh lemon juice until smooth and pourable. Drizzle the lemon glaze over the warm muffins for a bright, sweet, and tangy finish.

Notes

  • Use fresh blueberries for the best texture and flavor, as they hold their shape better than frozen.
  • Gently fold the ingredients to avoid overmixing and keep muffins light and fluffy.
  • Ensure butter and eggs are at room temperature for smoother batter consistency.
  • Use an oven thermometer to confirm accurate baking temperature and avoid burning.
  • Apply the lemon glaze while muffins are still warm for better absorption and a glossy finish.
  • To prevent blueberries from sinking, lightly toss them in flour before folding into the batter.
  • Store muffins in an airtight container at room temperature for up to 3 days, avoiding refrigeration to prevent drying.
  • Freeze muffins individually wrapped for up to 2 months; thaw overnight before reheating.
  • Reheat gently in microwave for 15-20 seconds or oven at 350°F (175°C) for 5-7 minutes to restore softness.

Nutrition

Keywords: blueberry muffins, lemon glaze, breakfast muffins, fruit muffins, easy muffins, moist muffins, lemon zest, baking

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