LEMON BLUEBERRY MUFFIN WITH LEMON GLAZE | STARTUP COOKING
Lemon Blueberry Muffins – Fluffy and tender lemon muffins filled with blueberries and drizzled with a tangy lemon glaze.
However, this muffin recipe is very quick and easy to make. They’re tangy, juicy and with perfect sweet. The bursts of juicy blueberries and lemon flavor keep things light, refreshing and so satisfying, it’s delicious ????.
I added yogurt and oil to keep the muffins super soft and very moist texture to keep this muffins tasting fresh for days. If you don’t like yogurt replace with sour cream.
Blueberry muffins are a staple in our home. Yes! we love blueberries a lot. These muffins are bursting with fresh blueberries and tangy lemon flavor, which makes them perfect for breakfast, brunch or after school snack and the lemon glaze makes them extra special.
Can’t find blueberries? replace them with blackberries, raspberries or even chocolate chunks! Follow my step-by-step photo recipe to prepare Lemon Blueberry Muffin with Lemon Glaze. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
Try my other blueberry recipes
- blueberry walnut muffin
- Lemon blueberry muffin with lemon glaze
- Blueberry popsicle
- Blueberry loaf cake
RECIPE FOR LEMON BLUEBERRY MUFFIN WITH LEMON GLAZE
Coarse : Breakfast, Muffin
Cuisine : American
Author : Jayashree Karthik
Prep Time : 15 min
Bake Time : 30 min
Total Time : 40 min
INGREDIENTS
For Muffin
- 2 egg – room temperature
- 1 cup granulated sugar
- 1 cup yogurt / sour cream
- 1/2 cup oil – olive oil / vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cup all purpose flour
- 2 tsp baking powder
- 2 tsp lemon zest from 1 large lemon
- 2 tbsp lemon juice from 1 large lemon
- 1.5 cup fresh blueberries
For Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 3/4 tsp lemon zest
PROCEDURE
- in a large mixing bowl, add egg and granulated sugar
- beat together for 5 minutes and it should be thick and light in color
- add yogurt and beat well for 30 seconds using electric hand mixer
- add oil, vanilla extract and salt
- mix well just until combined and keep it aside
- in another mixing bowl, add all purpose flour and baking powder
- whisk well
- add this flour mixture into the liquid batter
- combine altogether (do not over mix or otherwise muffins can become dense)
- now add lemon zest and lemon juice
- mix well
- add 1.5 cup fresh blueberries
- fold well into the batter just until combined
- muffin batter ready
- line a muffin tin with liners
- divide the batter equally into muffin tin
- pre-heat oven at 350 degree F
- bake for 30 minutes or until the tops are light golden and a toothpick inserted into the center comes out clean
- remove muffins from tin
- cool on a wire rack at room temperature
- for LEMON GLAZE: in a small bowl, combine powdered sugar, lemon zest and lemon juice
- mix well
- it should be smooth consistency
- once muffins cooled down to room temperature, drizzle with lemon glaze
- rest for 30 minutes at room temperature
- delicious ???? lemon blueberry muffin ready
- Enjoy !
NOTES
- to thin the glaze, add a little lemon juice
- to thicken the glaze, add little powdered sugar
- for perfect muffin, do not over mix the batter
- lemon glaze is optional, but highly recommended
LEMON BLUEBERRY MUFFIN WITH LEMON GLAZE
in a mixing bowl, add 2 eggs
add granulated sugar
use electric beater
beat for 5 minutes
add yogurt and beat for 30 seconds
add oil
add vanilla extract
add salt
mix well
take flour in a mixing bowl
add baking powder
whisk well
add flour mix in to the batter
combine altogether using spatula (do not over mix)
add lemon zest
add lemon juice
add blueberry
fold well into the batter
line a muffin tin with liners
divide batter equally in to the muffin tin
preheat oven at 350 degree F. Bake for 30 minutes
Lemon blueberry muffin ready
cool down in wire rack at room temperature
take powdered sugar in mixing bowl
add lemon zest
add lemon juice
mix well
it should be smooth consistency
line a muffin in the tray
start to drizzle over the muffin
set for 30 minutes at room temperature
ready to eat
