Lemon Blueberry Muffins

August 3, 2016 14 Comments

When I was hankering for a simple grab and go treat this weekend, I went to muffins. They are always so quick and effortless to make, and I wanted to get out the door quickly to have some summer fun with Marc. This time I was inspired by fresh summer flavors when I came up with these delectable little lemon blueberry muffins!

Blueberries have a tendency to sink to the bottom when they bake in batters. To make sure that didn't happen, I stirred them with a little sugar. The sugar helped them hang on in the batter and stay suspended!
They had Michigan blueberries at my supermarket last week and I was so excited! They are the best and not always available. Blueberries have a tendency to sink to the bottom when they bake in batters. To make sure that didn’t happen, I stirred them with a little sugar. The sugar helped them hang on in the batter and stay suspended!
The rest of the batter came together so quickly. The secrets were all in the wet ingredients. I used lemon juice and lemon zest for lots of fresh flavor. The acid in the lemon juice also reacted with the baking powder to make the muffin crumb super tender! Using Greek yogurt also gave the lemon blueberry muffins the most incredible mouthfeel.
The rest of the batter came together so quickly. The secrets were all in the wet ingredients. I used lemon juice and lemon zest for lots of fresh flavor. The acid in the lemon juice also reacted with the baking powder to make the muffin crumb super tender! Using Greek yogurt also gave the lemon blueberry muffins the most incredible mouthfeel.
The batter for the lemon blueberry muffins was enough to fill 24 muffin wells just over halfway. My handy dandy cookie scoop helped me make sure that all of them were pretty close to the same size!
The batter for the lemon blueberry muffins was enough to fill 24 muffin wells just over halfway. My handy dandy cookie scoop helped me make sure that all of them were pretty close to the same size!
While the lemon blueberry muffins baked and cooled, I made an easy and amazing blueberry balsamic glaze. It just felt like the right thing to do! All I did was stir powdered sugar, blueberry balsamic vinegar and water together in a bowl.
While the lemon blueberry muffins baked and cooled, I made an easy and amazing blueberry balsamic glaze. It just felt like the right thing to do! All I did was stir powdered sugar, blueberry balsamic vinegar and water together in a bowl.
I drizzled that glaze on each of the lemon blueberry muffins. Then I sprinkled each of them with a little lemon zest for a yummy finishing touch.
I drizzled that glaze on each of the lemon blueberry muffins. Then I sprinkled each of them with a little lemon zest for a yummy finishing touch.

I sealed the muffins in containers in a single layer so that the glaze wouldn’t get all smeared. Then hubby and I could grab them and get going on what we needed to do all weekend. They kept for over a day in the refrigerator! We also got to bring half of them to friends. Hope you all enjoy this summery breakfast treat! xoxo

Lemon Blueberry Muffins
Lemon Blueberry Muffins
4 from 4 votes
Lemon Blueberry Muffins
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Lemon Blueberry Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These lemon blueberry muffins are so fresh tasting and airy for an amazing summer breakfast treat! The blueberry balsamic glaze on top just makes them.

Course: Breakfast
Keyword: Lemon Blueberry Muffins, Muffins
Servings: 24 muffins
Calories: 64 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE MUFFINS
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar plus an additional 1/2 tablespoon for the blueberries
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 whole lemon zested
  • 1 cup milk
  • 1 cup plain greek yogurt
  • 1/4 cup fresh lemon juice
  • 2 whole eggs
  • 1 cup fresh blueberries
FOR THE GLAZE
  • 2/3 cup powdered sugar
  • 1 tablespoon blueberry balsamic vinegar
  • 2 teaspoons water
  • lemon zest as needed for topping
Instructions
  1. Pre-heat the oven to 350 and line two 12 well muffin pans with liner papers. Whisk the flour, sugar, baking powder, baking soda and salt together in a large mixing bowl to aerate them. Whisk the lemon zest, milk, Greek yogurt, lemon juice and eggs together in another bowl until smooth. Pour those wet ingredients into the dry ingredients and whisk it all together just until it is a smooth batter.
  2. Stir the blueberries with the extra 1/2 tablespoon of sugar. This helps them stay suspended in the batter instead of sinking to the bottom. Then use a spatula to gently fold the blueberries into the batter. Use a 1.5 inch cookie scoop to drop two scoops of batter into each lined muffin well to get 24 total. Bake the muffins for about 20 minutes, until puffy and baked through. A toothpick inserted in the center of one should come out cleanly. Let them cool for 30 minutes.
  3. While the muffins cool, prepare the easy glaze. Just stir the powdered sugar, blueberry balsamic vinegar and water together in a bowl until it is smooth and shiny. Drizzle each of the cooled muffins with the glaze and sprinkle them all with extra lemon zest on top. Serve them immediately or store them in airtight containers in a single layer in the refrigerator for up to a day!
Nutrition Facts
Lemon Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 64 Calories from Fat 5
% Daily Value*
Fat 0.6g1%
Saturated Fat 0.2g1%
Cholesterol 14mg5%
Sodium 50mg2%
Potassium 86mg2%
Carbohydrates 13.7g5%
Fiber 0.4g2%
Sugar 11g12%
Protein 1.7g3%
Calcium 30mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Lemon Blueberry Muffins
Lemon Blueberry Muffins

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14 thoughts on “Lemon Blueberry Muffins”

  2. Wowie, they look scrumptious. They will make a delicious dessert for summer (when it finally comes back to South Africa!). Have bookmarked them so I can try them out! 🙂

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4 from 4 votes (2 ratings without comment)