These Lemon Blueberry Muffins are the perfect way to kick off Spring! Loaded with juicy blueberries and fresh lemon zest, they are soft and the best companion for a warm cup of coffee.
It’s muffin time! Y’all, I love muffins. There is something about fresh muffins baking in your home while you go about your morning. It smells amazing and hi I need a Lemon Blueberry Muffin candle STAT and when they’re ready, you have the tastiest treat to enjoy to pair with a cozy cuppa joe!
I try to create seasonal muffin recipes – Chai Streusel Muffins for the Fall, Vegan Orange Spice Muffins for the Winter, Chocolate Peanut Butter Swirl Muffins for the Summer, and these Lemon Blueberry are the perfect flavor combination for Spring!
Why You’ll Love these Muffins:
They’re so FRESH tasting! They’re literally bursting with flavor and delicious juicy blueberries.
With each bite, you get a soft fluffy taste of muffin loaded with fresh lemon flavor and blueberries just bursting in your mouth.
I love how simple they are to whip up as well – one bowl baking goodness! Because when it’s 7 AM in the morning, ain’t nobody got time to wash a lot of dishes, right?!
I topped these with a simple vanilla glaze but you can feel free to leave them unglazed to keep them a little healthier.
You must top them with a little bit of extra zest for color and extra flavor, though!
Ingredients You Need:
- Salted butter
- Brown sugar
- Granulated sugar
- 2 large eggs
- Vanilla extract
- Whole milk
- All purpose flour
- Baking soda + baking powder
- Lemon zest
- Fresh blueberries
- Powdered sugar
Best Muffin Baking Tips:
As always, since I’ve struggled with this in the past, the best way to start baking is the preheat the oven to make sure it’s hot enough for the baked goods.
I also like to turn on the Great British Baking Show soundtrack to get myself TRULY in the mood but that’s totally optional 😉
Next, make sure that your butter is SOFTENED. You can leave it out for like, 30 minutes or so at room temperature and that should work but if you forget here is an awesome article that might be able to help you out:
For this recipe, I used a 12 count muffin tin and then lined the muffin tin with non-stick muffin liners. This will help prevent the muffins from sticking and plus you can just pop them out of the pan when they’re ready and voila! Hardly any mess or clean up.
I also filled up the muffin liners about ¾ of the way. This will make sure you get that risen top of the muffins.
This recipe calls for room temperature eggs. If you totally forget, no worries! I’ve been there before. You can add the eggs to a large bowl with warm water and let them sit for 10-15 minutes. This will make sure they come up to room temp quickly.
For this recipe, I used fresh blueberries but I feel like frozen blueberries will work as well. They just might stain through the batter more – which would result in a very pretty muffin!
Once the muffins are finished baking, even if they have muffin liners, be sure to let them cool in the pan for a few minutes and then carefully transfer them to a wire cooling rack to let them cool.
While they’re still slightly warm, you can generously drizzle the muffins with that delicious lemon glaze!
Serve with a steamy cup of coffee, tea or eat as a late night dessert! However you eat them, enjoy every bite my friends!
Did you enjoy this recipe? Here are a few others you might like:
Almond Flour Banana Nut Muffins
Double Chocolate Banana Muffins
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Lemon Blueberry Muffins
These Lemon Blueberry Muffins are the perfect way to kick off Spring! Loaded with juicy blueberries and fresh lemon zest, they are soft and the best companion for a warm cup of coffee.
Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs (at room temperature)
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 and 1/2 cups fresh blueberries
- 2 tsp lemon zest
Lemon Vanilla Glaze
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- squeeze of fresh lemon (just a dash)
- 1/2 tsp lemon zest
- 1-2 tsp water (to help thin out glaze)
Instructions
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Preheat oven to 350 degrees. Line your muffin tin with liners and set aside. I used a 12 count muffin tin!
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Add the softened salted butter to a large bowl. Using an electric hand mixer, beat the butter for about 30 seconds or until creamy and smooth. Add the brown sugar and granulated sugar and mix together for about 1 minute.
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If needed, scrape the sides of the bowl down after the butter/sugar are combined. Next, add in the room temperature eggs. Mix to combine with hand mixer until they are incorporated. It might look weird at this moment, but don't worry!
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Next, add in the vanilla extract and milk. Mix to combine. Set aside.
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In another bowl, add the all purpose flour, baking soda, baking powder. Whisk together to combine. Gently add the dry ingredients to the wet ingredients with a wooden spoon. Stir to combine - making sure all of the ingredients are incorporated together. Lastly, fold in the fresh blueberries and the lemon zest until just combined.
Baking Muffins
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Add the muffin batter to the liners and fill them 3/4 of the way full. Recipe yields about 12-13 muffins.
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Bake for 16-18 minutes or until toothpick is inserted and it comes out clean. Let cool in the pan for 5 minutes and then remove to a cooling rack.
Glazing Muffins
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Once the muffins have cooled slightly, in a large bowl, whisk together the powdered sugar, vanilla extract and a splash of water, lemon juice and lemon zest until you reach your desired consistency. If you want it more thin, add more water. Thicker? Add more powdered sugar. Generously drizzle the muffins with the glaze.
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Enjoy! Store at room temperature in a sealed container for 2-3 days.
Recipe Notes
I used a 12 count muffin tin for this recipe - if you use a 6 count jumbo muffin tin, make sure they are fully done in the middle by inserting the toothpick 
They may need more time!