Lemon Blueberry Muffins with Lemon Glaze: Lemony Sugary top with cute little blueberries peeking out from the side. Big dome-y top and soft, moist, lemony interiors which are neither too sweet nor too sour. Makes for a perfect breakfast muffin.
Finally, the weather lords are showing some mercy on us. It’s beautiful weather outside. Which means we are finally sailing through the summers. What better way to enjoy summers than by digging in some blueberries. Right? Have you tried my Lemon Blueberry Scones yet?
Well, every baker would know when I tell that Blueberries are like the most versatile of all ingredients. We can make so many things out of it. From classic Southern blueberry muffins to blueberry loaf cake to blueberry poke cake to blueberry pudding and etc.
Watch me bake these muffins 🙂
But, today, I am gonna show you how to make Lemon Blueberry Muffins with Lemon sugar Icing. Its an incredibly easy recipe that will be your favorite in a matter of minutes. If you have never baked a muffin before and this is your first, then I would like to congratulate you on choosing this recipe. Trust me, your fam or your friends is gonna love love love it.
Making a Muffin is every baker's morning routine. We often make muffins. Sometimes breakfast muffins, sometimes muffins with glaze and etc. However, what all of us would unanimously agree with that blueberries and muffins make an excellent pair. You know they are like Mike and Molly from my favorite CBS TV show. Both complete each other like no one else.
So, today, we are gonna combine those two love birds and see what we get.
In this recipe, I haven’t used any eggs because I don’t like adding eggs. In place of eggs, I have used some Sour Cream and Plain vinegar. In case you are not comfortable with the combination of Sour Cream and Vinegar, feel free to replace it with Egg. It is 1 Egg for 2 tablespoon Sour Cream + 1//2 teaspoon Plain Vinegar.
I have a special way of baking my muffins. First I bake them at 430F for just 5 minutes. Then, I reduce the temperature by 100 degrees and bake it for another 5 minutes. This way, I make sure that my muffins are baked to perfection. The first five minutes is the time when the muffin shoots up and rise. It forms the beautiful dome that we look for in our muffins. The next five minutes is the time when the muffins actually get baked. Slow and steady at a low temperature. If you are looking for temperature in Celsius – then it is 220C for the first 5 minutes and then 120C for the next 5 minutes.
I really love the lemon glaze for two specific reasons:
- They make the muffin look good. They bring a beautiful shine on the muffin that makes it look really gorgeous.
- They make the muffin taste better. When the lemon juice with icing sugar penetrates the muffin, our muffin texture and taste improve dramatically. However, make sure you cool your muffins completely before decorating it with the icing.
How to make the perfect Lemon Glaze
Making Lemon glaze is really easy. However, we all seem to make a mess. Hence I am gonna share my tips with you that will help you make the perfect Lemon glaze.
- Whisk the Icing sugar and Lemon juice until it is whitish. If your icing is too thick it means you have added too much icing sugar. So just add some more lemon juice.
- When whisking with a hand mixer, first start with low and then move on to medium speed. Whisk until its whitish and forms a ribbon-like consistency.
- If your Lemon sugar icing has less white and looks more transparent then you should add some more icing sugar. But, make sure that you don’t add all at once. Go Slow. Add a little at a time until you reach the desired consistency.
Is it Possible to store them?
Yes, you can most definitely store your lemon blueberry muffins. The perfect way to store them would be by covering them up in a plastic wrap or an Aluminium foil and then keep it in the fridge.
Don’t keep them in the freezer because the cold air of the freezer will soak up all the moisture. When storing your muffins, make sure you skip the lemon sugar icing and add it in only when you are about to it. This will stay fine in the fridge for up to 3 days.
Lemon Blueberry Muffins with Lemon Glaze
Lemon Blueberry Muffins
- ½ Cup Unsalted Butter melted
- ½ Cup Brown Sugar
- 3 teaspoon Lemon Zest about 1 whole lemon
- 2 tablespoon Lemon Juice about 1 whole lemon
- 2 teaspoon Sour Cream
- ½ teaspoon Plain Vinegar
- 1¼ Cup All Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ Cup Blueberries frozen or fresh
Lemon Sugar Icing
- ½ Cup Icing Sugar
- 1 tablespoon Lemon Juice
- Preheat oven to 220C or 430F.
- Prepare the muffin pan lined with cupcake liner. In case you don't want to use a cupcake liner, then grease it well it some cooking spray or oil.
- First cream melted butter and sugar until light, fluffy and creamy with a stand mixer or a handheld mixer. Add Lemon zest and whisk it well. When the batter smells lemony, add some Sour Cream, Plain vinegar, and Lemon juice. Mix well.
- Add Flour, Baking Powder, and Baking Soda in the bowl containing wet ingredients. Mix them well using a rubber spatula. Use the cut and fold method to gather everything together.
- Add Blueberries into your muffin batter. Fold it in with a rubber spatula.
- Place them on the muffin tin. Top with some more blueberries and some crystal sugar (only if you want). Bake for 5 minutes.After 5 minutes, Lower the temperature by 100 degrees (330F) or (120C) and bake for another 5 minutes.
- Whisk lemon juice and icing sugar with a stand mixer or handheld mixer (start at low then go to high). Add a little sugar at a time. Until you get a white, lemony, ribbony texture.
- Drizzle the lemon glaze on your lemon blueberry muffins only when they have cooled down completely.