Skip to main content

Lemon Glazed Blueberry Muffins


It's been a minute since I've been able to join the Muffin Monday crew. I got a nice crop of blueberries this year so I pulled out my recipe card for these Lemon Blueberry Muffins from Cooking Light.


These are made using the standard format, first combining the dry ingredients. The dry ingredients are flour, sugar, baking powder, baking soda, salt and nutmeg (ignore the lemon, I obviously needed more coffee). 


The butter gets cut into the dry ingredients and I'm all about shortcuts. I hate that whole "cut in with 2 knives" business. I put the dry ingredients in the food processor, added in the cubed butter and pulsed it. 


For the wet ingredients, buttermilk, lemon zest and an egg.  Whisk those together in a bowl and set aside.


I always toss fruit with a little bit of the dry ingredients before adding them to the batter.  


Add the wet ingredients into the dry and combine just until moistened. Then gently fold in the blueberries and any of the dry ingredients that didn't stick to them. 


You can bake them directly in the tins but I almost always use muffin liners. To make sure my batter is evenly distributed, I use a large cookie scoop. I added a few more blueberries to the top so it's very clear what kind they are.


Normally I'd sprinkle the tops of the muffins with some turbinado sugar but since these are glazed I skipped it.  The glaze is simply lemon juice and confectioner's sugar whisked together until combined.


These are also great with raspberries or you can change up the citrus. We like orange with blackberries or lime with cherries. I've been making these for over a decade now and you'd never guess they were "light."


Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

 

 

Lemon Glazed Blueberry Muffins

Lemon Glazed Blueberry Muffins
Author: Jolene's Recipe Journal

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup butter
  • 1 1/4 cups fat free Hood buttermilk
  • 1 large egg
  • 1 tablespoon grated lemon rind
  • 1 cup blueberries
  • Cooking spray
Glaze (Double if you're dip and flipping as is if you just drizzle it on)
  • 2 tablespoons fresh lemon juice
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. ( I used the food processor)
  2. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
  3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
  4. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Notes

Source: Cooking Light, APRIL 2003

Recommended Products

Wilton Perfect Results Muffin Pan
Oxo Good Grips Large Scoop
Microplane Premium Classic Series Zester Grater

Other recipes you may enjoy:

Cinnamon Crumb Muffins

Chocolate Chip Banana Muffins

Cranberry Orange Muffins

blueberries, lemon
Muffins, Breakfast, Dessert
American

 

 


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page. 

 


This post from September 2013 has been updated with new photos, text and a printable recipe card.

Labels:

Comments

  1. A Day in the Life on the FarmAugust 26, 2024 at 6:37 AM

    So glad you could join us today. Those muffins look incredible.

    ReplyDelete
  2. hobby baker KellyAugust 26, 2024 at 12:01 PM

    Picture perfect! They look amazing and I'll bet with that method, they are unbelievably tender too.

    ReplyDelete
  3. KarenAugust 26, 2024 at 5:07 PM

    These are super gorgeous. I really need to try tossing the berries in the flour to keep them from sinking. Clearly, based on your beautiful muffins, it works!

    ReplyDelete
  4. Stacy RushtonAugust 27, 2024 at 5:40 AM

    Once again, I am so jealous of your blueberry bushes, Jolene! Gorgeous muffins!

    ReplyDelete
  5. MaureenAugust 28, 2024 at 8:04 PM

    These muffins tick all the boxes! Easy, moist and delicious!

    ReplyDelete
  6. Hezzi-DAugust 29, 2024 at 6:05 AM

    Lemon and blueberry is one of my favorite combos and I like that you glazed them.

    ReplyDelete
  7. LisaSeptember 1, 2024 at 4:27 PM

    The ultimate combo of flavors to me! I love the glaze!

    ReplyDelete
  8. LisaSeptember 1, 2024 at 4:28 PM

    The ulitmate flavor combo and I love that glaze. Perfect for breakfast or just because I want one!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microw...
9 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker....
3 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut ...
2 comments
Read more