It’s National Blueberry Muffin Day, so I gotta celebrate! But not with plain old blueberry muffins, but with these Blueberry Muffins with Lemon Glaze. How perfect are blueberries with lemon? I love that combo, so I couldn’t pass up giving this recipe a try. Not only do the muffins have blueberry and lemon, but they are topped with a sweet lemon glaze. That sounds like off the charts yum, and I need a sweet treat right about now. Let’s find out if this recipe is as good as it sounds!
These Blueberry Muffins are bursting with juicy blueberries. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!
My new refrigerator was finally delivered after a 2-week wait, and I’m still filling it with, well, everything. That meant I had to buy all the perishable ingredients like lemons, sour cream, eggs, and blueberries.
I am never sure how to match up recipe measurements like 1 1/2 cups to berry packages measured in ounces and pints. To be safe, I bought 2 11-ounce containers of blueberries. I ended up using 1 container with a few berries left over to nibble on.
I also bought a bag of lemons since I wasn’t sure how much I would use for this recipe. Boy, did I overbuy! I used exactly 1 lemon for the zest and juice for the muffins and the glaze.
Everything else was in my pantry just waiting to be turned into Blueberry Muffins with Lemon Glaze.
This recipe broke down into 2 sections: making the muffins and making/applying the glaze. It began with the muffins and all went quite smoothly.
There was the usual preheating of the oven and preparing the muffin pan at the start. Then it moved onto the muffin batter. My stand mixer helped with the first part of the batter, the liquid ingredients.
Once it was time to add the dry ingredients I switched to a whisk to add it to the liquid mixture. It also came in handy when adding the lemon zest and juice. Lastly, I folded in the blueberries with a spatula.
As I added the batter to the prepared pan, I was afraid there would be too much. I was ready to whip out my extra muffin pan, but I didn’t need to. Instead, I filled all 12 cavities in the pan completely full and used up all the batter.
I popped the muffins into the preheated oven for 20 minutes and cleaned up a bit before I began making the glaze. The glaze was the easiest part, and I had it mixed up in just 4 minutes, though it was more yellow than the recipe photo (which was white) and there were some tiny lumps in the powdered sugar. They mostly dissolved as I mixed in the lemon juice, but next time I would take the time to sift the sugar before making the glaze.
The glaze was ready before the muffins were, but they didn’t pass the toothpick test. I ended up baking them for another 5 minutes to set the middles. Then I let them cool in the pan for 10 minutes before removing them and cooling them on a wire cooling rack for another 20 minutes.
Once they were cool I gave the glaze a quick stir and drizzled it over the muffins. I was afraid they would get soggy, but the glaze hardened a little and the muffins’ texture was just fine.
This recipe lists 8 minutes to prep, 22 minutes to cook, and a total time of 30 minutes. Cooling time isn’t listed with those times, but it is mentioned in Step 5. Although I’m listing it with my times I didn’t count it for my time rating. If I omit the cooling time my total time for prepping and cooking was 48 minutes. Here’s how it went:
- 23 minutes to prep
- 25 minutes to bake
- 4 minutes to make the glaze (made while the muffins baked)
- 30 minutes to cool (10 minutes in pan and 20 minutes on cooling rack)
- 1 hour 18 minutes total
I forgot to time actually glaze the muffins, but it was really fast—probably about 1 minute, 2 at most.