Bakery-worthy muffins made from scratch with real, wholesome ingredients. Lemon- Glazed Blueberry Muffins
I mean, how good do these look? These blueberry muffins are light, tender, not too sweet and loaded with blueberries. Best of all, they are drizzled with a tart but sweet lemon glaze. Blueberries and lemon go together beautifully. They are a match made in heaven.
Homemade muffins are super easy to make. I would almost say that they are foolproof ( did I just call you a fool?)
For best results:
- Always sift your dry ingredients. This will give you a light, airy muffin. Sometimes dry ingredients tend to get clumps. You don’t want to bite into a big clump of baking soda, for example. That would be gross.
- Don’t over mix. The more you mix, the more the glutens develop. This results in a tough, dense muffin. Just mix until the dry ingredients are incorporated.
- Read the entire recipe first, before starting. You don’t want to be halfway in and discover that you are out of an ingredient.
- On the same note: before starting your recipe place all your ingredients on the counter. As you use each ingredient put it away. That way you will be much less likely to forget an ingredient.
- Measure everything. Unlike savory recipes where I never really measure anything, baked goods require exact measurements. When measuring dry ingredients, level off with the flat side of a butter knife.
- Make the recipe at least once, exactly as written. Once you have the method down, then you can start playing around with the ingredients. By this, I mean keep the base recipe but perhaps change the blueberries for peaches or cranberries or sub the oil for melted butter. As long as you keep the exact ratio of ingredients, the muffins should turn out great.
Lemon-Glazed Blueberry Muffins
Recipe Source: A Vintage Kitchen
- one cup powdered sugar
- 2 Tablespoons fresh lemon juice (about 1/2 a lemon)
- In a bowl mix together until pouring consistency. If the mixture is too thick add a couple of drops of water or lemon juice until you reach the right consistency. Set aside.
- 1 cup milk ( you can substitute any plain, unsweetened non-dairy milk)
- 2 Tablespoons of fresh lemon juice, plus the zest of one lemon
- 3/4 cup brown sugar
- one large egg
- 1/4 cup vegetable oil
- 1/2 cup sour cream or Greek Yogurt (plain, unsweetened)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups blueberries, fresh or frozen (if using frozen blueberries, don’t defrost)
- Preheat oven to 400 Degrees. In a bowl mix together milk, lemon zest and juice, brown sugar, egg, vegetable oil, sour cream, and vanilla.
- In a larger bowl sift flour, salt, baking powder, and baking soda. Make a well in the middle. Add the wet ingredients. Mix just until the dry ingredients are incorporated. Stir in blueberries.
- Pour the mixture, 3/4 cup full into a greased 12 cup muffin pan. Bake until a toothpick inserted in center, comes out clean – 20 to 25 minutes. Let cool in pan on wire rack for 5 minutes before removing from muffin pan to cool completely. Drizzle muffins with Lemon Glaze. Yields: 12 muffins
* These muffins freeze really well, once they are cool, wrap and store in the freezer.