Lemon Blueberry Muffins
These Lemon Blueberry Muffins are so light and fluffy, filled with a refreshing lemon flavor and stuffed with blueberries, all under a sweet lemon glaze.
I love this lemon-blueberry muffin recipe because it is so moist with a perfect muffin texture. The batter can also be used to make mini muffins, which are perfect for kids breakfasts, or busy mornings when you need to grab and go.
The extra flavor of the lemon glaze topping, combined with the sweetness of the blueberries, are a perfect combination for a muffin. You can also skip the glaze, and sprinkle a little bit of sugar and cinnamon on top of the muffin for sweet crumb topping everyone will love!
Ingredients:
Muffin Ingredients
- self rising flour
- granulated sugar
- salt
- lemon zest
- lemon juice
- milk
- vegetable oil-you can also use canola oil, or melted butter
- egg
- vanilla extract
- blueberries-fresh or frozen
Glaze Ingredients
- powdered sugar
- lemon juice
Directions:
Preheat the over to 350 degrees F.
Line a muffin pan with paper cupcake liners or silicone muffin cups, then set aside.
In a large bowl, add the self rising flour, sugar, salt, and zest. Whisk the dry ingredients together to combine.
Slowly add in the wet ingredients of milk, oil, egg, lemon juice, and vanilla, stirring until the mixture forms a batter. Gently fold in the blueberries until evenly distributed throughout the batter.
Using a cookie scoop, evenly divide the batter filling the muffin liners, filling about 3/4 full, then place in the preheated oven, and bake for 18-20 minutes, until the tops are golden brown and spring back when lightly touched on top, or when a toothpick inserted comes out clean.
Remove from oven and allow to cool in pan for about five minutes, then transfer to a wire rack to finish cooling.
Once muffins are cooled, in a small mixing bowl, add the powdered sugar and 1 tablespoon of lemon juice. Add additional juice until the glaze reaches your desired thickness. Drizzle over muffins and enjoy!
FAQ
What can I use if I don’t have self rising flour on hand?
If you don’t have self rising flour, substitute 2 cups all purpose flour and 2 teaspoons baking powder for this recipe.
How do I store these lemon blueberry muffins?
Store these muffins in an airtight container at room temperature for up to 3 days. You can also freeze muffins in an airtight container for up to 3 months. When you are ready to eat them, defrost them at room temperature.
Do I have to use fresh blueberries?
You can use fresh or frozen berries. Frozen blueberries will spread blueberry juice into the batter, but won’t affect the muffins. You can also substitute fresh raspberries or blackberries if preferred.
MORE BREAKFAST RECIPES:
- Air Fryer Banana Muffins
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- Air Fryer Poached Eggs
- Air Fryer Scrambled Eggs
- Southwester Breakfast Taquitos
Lemon Blueberry Muffins
Equipment
- 1 muffin pan
- 12 muffin liners
- 1 large mixing bowl
- 1 small mixing bowl
Ingredients
Muffin Ingredients
- 2 cups self rising flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries fresh or frozen
Lemon Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the over to 350 degrees F.
- Line a muffin pan with paper cupcake liners or silicone muffin cups, then set aside.
- In a large bowl, add the self rising flour, sugar, salt, and zest. Whisk the dry ingredients together to combine.
- Slowly add in the wet ingredients of milk, oil, egg, lemon juice, and vanilla, stirring until the mixture forms a batter. Gently fold in the blueberries until evenly distributed throughout the batter.
- Using a cookie scoop, evenly divide the batter filling the muffin liners, filling about 3/4 full, then place in the preheated oven, and bake for 18-20 minutes, until the tops are golden brown and spring back when lightly touched on top, or when a toothpick inserted comes out clean.
- Remove from oven and allow to cool in pan for about five minutes, then transfer to a wire rack to finish cooling.
- Once muffins are cooled, in a small mixing bowl, add the powdered sugar and 1 tablespoon of lemon juice. Add additional juice until the glaze reaches your desired thickness.
Nutrition
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.
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