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Blueberry lemon muffins on a plate with lemon slices.

Lemon Blueberry Muffins

Chef Jenn
Lemon Blueberry Muffins are fluffy, moist, and bursting with fresh citrus flavor, topped with a sweet lemon glaze that makes them irresistible for breakfast or a snack.
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Prep Time 20 minutes
Bake time 20 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 muffins
Calories 363 kcal

Equipment

Ingredients
  

For the Muffins:

  • 2 cups all-purpose flour
  • 2 tbsp all-purpose flour
  • 1 cup granulated sugar divided
  • 2/3 cup unsalted butter softened
  • 2 tbsp unsalted butter softened
  • 2 large eggs at room temperature
  • 3 Tbsp. lemon zest grated
  • 4 tsp. fresh juice from 6 medium lemons
  • 3/4 tsp. table salt
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup sour cream at room temperature
  • 1/4 cup whole milk at room temperature
  • 1 cup blueberries frozen

For the Glaze:

  • 1 1/2 cups powdered sugar unsifted
  • 1 Tbsp. unsalted butter melted
  • 2 to 3 Tbsp. lemon juice fresh, divided (from 1 medium lemon)

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit and line a muffin tin with liners. In a medium bowl, combine one-fourth cup flour and one-fourth cup sugar. Work in two tablespoons of softened butter with your fingers until crumbly. Set aside.
  • Cream the remaining sugar and butter in a large bowl with an electric mixer until light and fluffy. Add the eggs one at a time, then stir in lemon zest, lemon juice, salt, and vanilla.
  • In a separate bowl, whisk the rest of the flour, baking powder, and baking soda. Combine the sour cream and milk in another bowl. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream mixture, mixing gently.
  • Toss the blueberries with reserved flour, then fold into the batter. Spoon the batter into the liners, top with the crumb topping, and bake for five minutes. Lower the oven to 375 degrees and bake for another twelve minutes. Cool in the tin.
  • Whisk the glaze ingredients and drizzle over the muffins before serving.

Notes

Chef Jenn’s Tips

  • If you like a tangier punch, add a tablespoon of lemon zest to the glaze.
  • These muffins freeze beautifully; just skip the glaze until after thawing.
  • Toss the blueberries with flour to keep them from sinking, especially if using frozen berries.

Nutrition

Serving: 1muffinCalories: 363kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 217mgPotassium: 79mgFiber: 1gSugar: 33gVitamin A: 526IUVitamin C: 8mgCalcium: 46mgIron: 1mg
Keyword easy brunch, homemade muffins, lemon blueberry muffins, lemon glaze muffins
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