Tender blueberry muffins with a sweet and crunchy lemon or vanilla glaze, these Glazed Blueberry Muffins combine the best aspects of a blueberry muffin and a glazed donut for a delicious dessert that the whole family will love.
Glazed Lemon Blueberry Muffins Recipe
Hands down, the easiest baked good to make with kids has to be the humble muffin.
A good muffin recipe is very forgiving and even with the expected mishaps that occur with kids – they generally still turn out amazing:
- You can mis-measure your ingredients slightly
- You can spill or stir some of the ingredients out of the bowl
- You just need a wooden spoon or spatula – no need to break out the electric mixer
- Plenty of ingredients so that everyone gets a chance to measure and pour
- You actually should under-mix them a bit so streaks of flour in the batter are okay (no need to be a perfectionist)
- We’ve even missed ingredients entirely and they have still turned out okay-ish (but I wouldn’t recommend that)
Blueberry muffins are always a favorite for the kids to help with. They love these tender, light and fluffy muffins with a chewy, golden exterior and bright pops of blueberry and lemon flavor. The buttermilk adds a slight tang that plays off the tartness of the lemon and sweetness of the berries perfectly.
We decided to take our usual blueberry muffin recipe to the next level by adding a sweet and crunchy glaze, just like our favorite donuts have. We experimented with adding lemon juice or vanilla extract to the glaze and while my daughter loved the vanilla glaze, it was too much for me and I much preferred the lemon-flavored glaze. Feel free to use personal preference to decide which extract to opt for in preparing your muffin glaze.
Can these blueberry muffins be frozen? Yes, you can freeze these muffins for up to three months without the glaze. Bake and allow the muffins to cool completely. Place in a single layer in an airtight freezer bag or your favorite freezer containers. (If you need to layer up the muffins, place a sheet of parchment or wax paper in between the layers to prevent the muffins from sticking together.) Thaw completely before glazing the muffins, as directed.
How to stop blueberries from bleeding: whenever we bake with blueberries, I always toss the blueberries in a couple tablespoons of flour before they are stirred into the batter. This creates a bit of a protective coating around the blueberries and stops them from bleeding into the batter and dying it purple. It’s not an essential step, but it does result in pretty muffins and a bit less of a mess.
How to make these glazed lemon blueberry muffins more lemon-y: By rubbing the lemon zest into the sugar and then topping with a lemon glaze, I found the balance of flavors perfect. However, if you have lemon extract, that can be used in place of the lemon juice called for in the glaze for a more profound lemon flavor. You can also add 1/2 teaspoon of lemon extract to the muffin batter.
More Blueberry Recipes:
- Natural Blueberry Lemonade
- Blueberry Jalapeño Salsa
- Blueberry Muffins
- Blueberry Cobbler from Sweet Savory and Steph
- Blueberry Macarons
- Blueberry Muffin Bread
- Blueberry Pie Ice Cream
- No-Bake Blueberry Cheesecake
- Blueberry-Lavender Yogurt Pops from Cooking Light
Check out our quick video to see how to make these glazed lemon blueberry muffins – and then don’t forget to scroll down to grab your free printable recipe card:
Glazed Lemon Blueberry Muffin Ingredients
- Melted Butter
- Eggs, room temperature
- Buttermilk, room temperature <– can use milk with 1 tsp lemon juice. I always have this powdered buttermilk in my fridge to make instant buttermilk whenever I need it.
- All-Purpose Flour
- White Sugar
- Maple Syrup
- Baking Powder
- Lemon Zest
Optional Glaze Ingredients:
Scroll down to the printable recipe card for full measurements.
Tip: while I prefer the lemon glaze, choose vanilla extract or lemon juice based on your personal flavor preferences. If you have lemon extract, that can be used in place of the lemon juice called for in the glaze for a more profound lemon flavor. .
Kitchen Tools You May Find Helpful
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Mixing Bowl
- Cooling racks
- Muffin Tin
- Muffin Liners <– I also like these silicone muffin liners, they are super easy to remove and clean
How to Make Glazed Lemon Blueberry Muffins
Preheat oven to 375ºF.
Whip the melted butter, eggs and buttermilk together until fluffy and fully incorporated.
Sprinkle 2 Tablespoons of the flour onto the blueberries and stir to coat, set aside.
In a separate bowl, stir the remaining flour, baking powder, sugar, salt, and cinnamon.
Slowly add the dry ingredients to the butter mixture, being careful not to overmix. Swirl in the maple syrup and the lemon zest. Adjust the cinnamon, if desired.
Now, gently stir in the blueberries.
Portion the muffin batter into prepared liners and bake 15-18 minutes until an inserted toothpick comes out clean.
Combine the glaze ingredients, adding more milk as needed to make a smooth and runny consistency.
Dip the muffin tops in the glaze and hold over the bowl of glaze to drip off the excess, then repeat.
Let the muffins dry on a cooling rack set over paper towels.
Makes 18 Muffins.
Pin this Scrumptious Glazed Blueberry Muffin recipe for a fun afternoon baking project with the kids:
Grab your free printable recipe card for our glazed lemon blueberry muffins recipe:
For the Muffins:
- 1/2 cup melted butter
- 2 eggs
- 1/2 cup buttermilk (or milk with 1 tsp lemon juice)
- 2 cups flour
- 1/2 cup White Sugar
- 3 tablespoons maple syrup
- 2 tsp baking powder
- Pinch salt
- Pinch cinnamon
- Pinch lemon zest
- 1 cup Blueberries
For the Glaze:
- 1/2 cup Powdered Icing Sugar
- 2-4 Tablespoons Milk
- 1/2 teaspoon Vanilla Extract or Lemon Juice
- Preheat oven to 375F
- Whip the melted butter, eggs and buttermilk together until fluffy and fully incorporated.
- Sprinkle 2 Tablespoons of the flour onto the blueberries and stir to coat, set aside.
- In a separate bowl, stir the remaining flour, baking powder, sugar, salt, and cinnamon.
- Slowly add the dry ingredients to the butter mixture, being careful not to overmix. Swirl in the maple syrup and the lemon zest. Adjust the cinnamon, if desired.
- Now, gently stir in the blueberries.
- Portion the muffin batter into prepared liners and bake 15-18 minutes until an inserted toothpick comes out clean.
- Combine the glaze ingredients, adding more milk as needed to make a smooth and runny consistency.
- Dip the muffin tops in the glaze and hold over the bowl of glaze to drip off the excess, then repeat.
- Let the muffins dry on a cooling rack set over paper towels.
- Makes 18 Muffins.
Tip: while I prefer the lemon glaze, choose vanilla extract or lemon juice based on your personal flavor preferences. If you have lemon extract, that can be used in place of the lemon juice called for in the glaze for a more profound lemon flavor.
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Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 124mgCarbohydrates: 20gFiber: 1gSugar: 9gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your kids love helping to make these muffins as much as they love getting to gobble them up afterwards!
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