Description
These Lemon Glazed Blueberry Muffins balance the sweetness of blueberries with a tart, zesty lemon glaze. They are a delightful treat for any time of day.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
- Once the muffins are cool, drizzle the lemon glaze over them.
Notes
- For best results, use fresh blueberries. If using frozen, do not thaw them; toss them with a tablespoon of flour before adding to the batter to prevent sinking.
- Do not overmix the batter; overmixing can lead to tough muffins.
- Adjust the amount of lemon juice in the glaze to achieve your desired consistency and tartness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg