Spring is in full swing. That means it’s time to highlight juicy berries and zesty citrus. These lemon blueberry muffins are bursting with fresh blueberries and tangy lemon. A sweet and sticky lemon glaze finishes them off with even more vibrant spring flavor. These muffins are the exact balance of sweet and tart to perk up your morning!
We are amidst a true kitchen nightmare! There was a leak that led to water damage that led to our kitchen being demolished. They ripped out everything and the kitchen sink. All of the contents of the kitchen are in bags and stacks all over our office and dining room.
I’m in total panic mode. My first question to the crew, “How do I bake?”! Well, being the bakeaholic that I am, I found a way around the chaos! Because baking always finds a way! So I definitely needed some baking therapy along with a breakfast that made me feel better.
These lemon blueberry muffins are a one bowl breakfast bake that can be made in the comfort of ANY room in the house! This muffin recipe is all about simple yet seasonal flavors that bring sunshine into your life.
Lemon Blueberry Muffins
Your search for the perfect muffin stops here! Besides being visually bright, these lemon blueberry muffins are a dream to enjoy in the morning with a hot cup of coffee or tea.
These muffins have a tender, fluffy crumb infused with real lemon flavor. A combo of smashed and whole blueberries burst within the muffin and on top of each muffin for the ultimate juicy bite. The drizzle of sticky, sweet, tangy glaze brings it all home for the ultimate Spring and Summer Muffin that will please everyone.
The lemon blueberry muffins are made in one bowl for ease and quick clean up. These are a breakfast or brunch treat that’s fresh, fast, flavorful, and fun.
How To Make Lemon Blueberry Muffins
The first step to making these Lemon Blueberry Muffins is to melt butter in a big, microwave safe bowl. Then set it aside to cool a bit. Meanwhile, make a big pot of coffee or tea. Or go for some flavor forward french press, because these babies truly are a cup of coffee’s best friend!
Then pre-heat the oven to 400 degrees and line muffin tins. Unlike cupcakes, you want to blast muffins like these blueberry lemon muffins and double chocolate muffins with higher heat. The high heat will get them to peak and create that perfect golden crust.
Once your melted butter has cooled off, use a big wooden spoon or whisk to whisk together the butter, Greek yogurt, lemon juice, vanilla, and eggs until smooth. Then do as the British do, and dump in all your dry ingredients (including sugar) right on top. Mix that all in. Gasp then rejoice for there are no rules in this bake! This really is a one bowl muffin!
Then use a fork to roughly smash up some of the blueberries before folding them and the whole ones in with some lemon zest. Reserve 1/2 cup of the blueberries to press on top of the muffins right before baking for even more juiciness.
Divide the muffins evenly between 12 tins. Then bake for approximately 22-25 minutes, until brown, peaked, and a toothpick comes out clean. Then allow the lemon blueberry muffins to cool while you make the glaze. Alternatively, you can stop here and devour these warm with lots of butter! That choice is all yours! For the glaze, which technically takes just one more bowl, read on!
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Lemon Glaze
The glaze for these lemon blueberry muffins also has a touch of Greek yogurt. In a bowl, whisk together the Greek yogurt, lemon zest, and lemon juice with the powdered sugar until smooth. Then just drizzle on to your muffins and serve up your sticky, sweet, and sassy bake.
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Lemon Blueberry Muffins
These lemon blueberry muffins bright, sweet, and tangy. They are bursting with fresh blueberries and real lemon.
Ingredients
- 1/2 cup butter melted then cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 2 1/4 cups blueberries
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 3/4 cup greek yogurt
- 2 cups AP flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
Glaze
- 3/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon greek yogurt
Instructions
-
The first step to making these Lemon Bluberry Muffins is to melt butter in a big, microwave safe bowl. Then set it aside to cool a bit.
Then pre-heat the oven to 400 degrees and line muffin tins.
Once your melted butter has cooled off, use a big wooden spoon or whisk to whisk together the butter, Greek yogurt, lemon juice, vanilla, and eggs until smooth.
Then do as the British do, and dump in all your dry ingredients (including sugar) right on top. Mix that up. Gasp then rejoice for there are no rules in this bake! This really is a one bowl muffin!
Then use a fork to roughly smash up some of the blueberries before folding them and the whole ones in with some lemon zest.
Reserve about 1/4 cup of the blueberries to sprinkle on top of the muffins right before baking for even more juiciness.
Divide the muffins evenly between 12 tins. Then bake for approximately 22-25 minutes, until brown, peaked, and a toothpick comes out clean.
Then allow the lemon blueberry muffins to cool while you make the glaze. Alternatively, you can stop here and devour these warm with lots of butter! That choice is all yours! For the glaze, which technically takes just one more bowl, read on!
LEMON GLAZE
The glaze for these lemon blueberry muffins also has a touch of Greek yogurt. In a bowl, whisk together the Greek yogurt, lemon zest, and lemon juice with the powdered sugar until smooth. Then just drizzle on to your muffins and serve up your sticky, sweet, and sassy bake.
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