Bright, fresh lemons and juicy, bursting blueberries, in a soft sponge topped with sweet crunch and a bit of lemonade glaze. You need this Lemon Blueberry Muffins recipe in your life. Warning: If you are on a diet, do NOT make these muffins! They are so good, you’ll want to eat every last one. Not that I would know…
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I had a food fantasy of this muffin one night, and I set right to work the next day making it happen. I knew that I needed to tweak the baking time and temperature from a typical muffin because I wanted that crunch on top to be just right and the sponge inside to be super soft. Well that first batch was not so good. Everyone just licked the lemonade glaze off the top and called it a day.
That is part of the work of recipe development. You have to get very comfortable with a total flop. I was not discouraged. I took the time to really explore that muffin until I felt I knew all the areas that needed to improve. And… the second batch was a dream. My family literally ate them for dinner.
Every recipe that I post has been made by me at least 4 times. Some recipes I make many, many times before I ever present it to you. You can always feel confident that the recipes I create have been actually cooked by me, actually eaten by my family, and photographed as the real actual recipe. I don’t use any sketchy photo tricks. Candidly Delicious is all about keeping it real and delicious. I hope you enjoy these Lemon Blueberry Muffins as much as we have!
Things you’ll Need: Muffin tin, whisk (#sponsored)
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Jump to RecipeServes: 22 Prep Time: 15 Minutes Cook Time: 20 Minutes
Ingredients:
MUFFINS
- 3-¼ Cups Flour
- 1-¼ Cups Sugar
- 2 Tablespoons Baking Powder
- 1-¾ teaspoons Kosher Salt
- 2 Eggs
- 1 Yolk
- 2 Lemons, Zested
- 1 Cup Milk
- ¼ Cups Lemon Juice
- ¾ Cups Oil
- 1-½ Cups Blueberries
CRUMBS
- 1 Tablespoon Butter, softened
- ¼ Cups Sugar
- 2 Tablespoons Flour
GLAZE
- 1 Tablespoon + ¼ teaspoons Lemon Juice
- ¾ Cups Powdered Sugar
Instructions:
- Preheat oven to 375. Prepare 2 muffin tins with cupcake liners. This recipe makes 22-24 muffins.
- In a large bowl, whisk together the Flour, Sugar, Baking Powder and Kosher Salt. Set aside.
- In a small bowl, whisk together Eggs, Yolk, Lemon Zest, Milk, Lemon Juice and Oil until well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Mix gently until no more dry flour is found. Batter will have some lumps and that is good. Do not overmix.
- Fold in the fresh Blueberries.
- Using a ¼ cup measuring spoon or an ice cream scoop, portion the batter into the prepared muffin pans.
- Now make the crumb topping. In a small bowl, add the Butter, Sugar and Flour. Use a fork or your fingers to mix until well combined and crumbly.
- Sprinkle evenly over all of the muffins. Try to keep it inside the muffin cups. You don’t want the excess crumb mixture to burn on the top of your pan.
- Bake for 18-20 minutes at 375. Allow the muffins to cool completely on a wire rack.
- Now mix the lemonade glaze. In a small bowl, add Lemon Juice and Powdered Sugar. Whisk until very smooth. If the glaze is two tight to drizzle, then add an additional ¼ teaspoon of lemon juice and mix.
- Drizzle the glaze over your finished muffins and serve! These muffins will keep at room temperature for 3-4 days or in the refrigerator for a full week.
Lemon Blueberry Muffins
Equipment
- Muffin Tin
- Whisk
Ingredients
MUFFINS
- 3-¼ Cups Flour
- 1-¼ Cups Sugar
- 2 Tablespoons Baking Powder
- 1-¾ teaspoons Kosher Salt
- 2 Eggs
- 1 Yolk
- 2 Lemons Zested
- 1 Cup Milk
- ¼ Cups Lemon Juice
- ¾ Cups Oil
- 1-½ Cups Blueberries
CRUMBS
- 1 Tablespoons Butter softened
- ¼ Cups Sugar
- 2 Tablespoons Flour
GLAZE
- 1 Tablespoons + ¼ teaspoon Lemon Juice
- ¾ Cups Powdered Sugar
Instructions
- Preheat oven to 375. Prepare 2 muffin tins with cupcake liners. This recipe makes 22-24 muffins.
- In a large bowl, whisk together the Flour, Sugar, Baking Powder and Kosher Salt. Set aside.
- In a small bowl, whisk together Eggs, Yolk, Lemon Zest, Milk, Lemon Juice and Oil until well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Mix gently until no more dry flour is found. Batter will have some lumps and that is good. Do not overmix.
- Fold in the fresh Blueberries.
- Using a ¼ cup measuring spoon or an ice cream scoop, portion the batter into the prepared muffin pans.
- Now make the crumb topping. In a small bowl, add the Butter, Sugar and Flour. Use a fork or your fingers to mix until well combined and crumbly.
- Sprinkle evenly over all of the muffins. Try to keep it inside the muffin cups. You don’t want the excess crumb mixture to burn on the top of your pan.
- Bake for 18-20 minutes at 375. Allow the muffins to cool completely on a wire rack.
- Now mix the lemonade glaze. In a small bowl, add Lemon Juice and Powdered Sugar. Whisk until very smooth. If the glaze is two tight to drizzle, then add an additional ¼ teaspoon of lemon juice and mix.
- Drizzle the glaze over your finished muffins and serve!
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