These quick and easy lemon blueberry muffins with a lemon drizzle are simply to die for and are a staple in my kitchen as a grab and go snack. Both the muffins and the drizzle are made with nothing but real, whole food ingredients, making these blueberry muffins quite a delicious and nutritious breakfast or snack option. Beware though, because these mysteriously disappear within hours of making them.
How to Make Lemon Blueberry Muffins
Here’s what you’ll need to know in order to prepare these quick and easy lemon blueberry muffins from scratch:
- Preheat the oven. Preheat your oven to 350℉.
- Prep the blueberries. Add either fresh or frozen blueberries to a bowl with 2 teaspoons of all-purpose flour and toss to combine.
- Prepare the muffin pan. Line a 12-cup muffin pan with paper cups. Set the pan aside for now.
- Prepare the dry ingredients. In a separate bowl, add the remaining flour, baking powder and salt and mix to combine.
- Prepare the wet ingredients. Use the bowl of a stand mixer fitted with the paddle attachment to beat the eggs and sugar until pale and fluffy.
- Add the remaining ingredients. Add the pure vanilla extract, lemon juice, lemon zest, sour cream and vegetable oil and beat until combined.
- Combine the dry and wet ingredients. Add the flour mixture and beat until incorporated.
- Fold. Fold in the blueberries.
- Transfer the batter. Spoon the batter into the prepared muffin cups.
- Bake. Bake the muffins in the preheated oven for 25 to 30 minutes (or until a toothpick inserted into the center of a muffin comes out clean).
- Cool. Remove the muffins from the oven and allow to cool completely.
- Drizzle. Drizzle the lemon glaze over top of the blueberry muffins (see below for details on how to make).
- Serve. Serve the lemon blueberry muffins.
(Also try: Crumble Top Blueberry Muffins)
How to Make a Homemade Lemon Drizzle
Making your own homemade lemon drizzle is a breeze with this simple recipe:
- Combine the ingredients. Add the confectioners sugar, lemon juice and lemon zest to a bowl and mix to combine.
- Drizzle. Drizzle the lemon glaze over top of the blueberry muffins.
Can I Use This Recipe to Make a Lemon Blueberry Loaf?
You can absolutely use this recipe to make a lemon blueberry loaf instead of muffins. Instead of using a muffin pan, simply use a loaf pan and follow the rest of the recipe as usual.
3 Tips for Making Homemade Blueberry Muffins
Here are a few useful tips to keep in mind whenever you’re making homemade blueberry muffins:
- Toss the berries in flour. One of the secrets to baking with blueberries is to toss them in about 2 teaspoons of all-purpose flour until coated. This helps to prevent the berries from sinking or streaking in the muffin batter.
- Use sour cream to keep them light. This recipe uses sour cream instead of milk when making the muffin batter in order to keep the muffins light and fluffy.
- Don’t hand mix (but don’t over mix either). You’ll be better off using a hand mixer fitted with a paddle attachment when preparing your muffin batter; not only is it more convenient, but it works better at preventing clumping. However, you must also be wary of over mixing the batter.
(For something healthier, try: Healthy Blueberry Oatmeal Muffins)Print
Quick and Easy Lemon Blueberry Muffins with Lemon Drizzle
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 1x
For the muffins:
- 2 cups plus 2 tsp all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 ½ cups fresh or frozen blueberries
For the lemon glaze:
- 1 cup confectioners sugar
- 1 ½ tbsp lemon juice
- ½ tsp lemon zest
- Preheat oven to 350ºF.
- In a bowl add the blueberries and 2 teaspoons of flour and toss to combine.
- Line a 12-cup muffin pan with paper cups. Set aside.
- In a bowl combine the remaining flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and sugar.
- Add the vanilla extract, lemon juice, lemon zest, sour cream and oil and beat until combined.
- Add the flour mixture and beat until incorporated.
- Fold in the blueberries.
- Spoon the batter into muffin cups.
- Bake in preheated oven at 350 ºF for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and allow to cool completely.
- To make the glaze, add all the ingredients to a bowl and mix to combine.
- Drizzle the glaze over the muffins.