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Blueberry Muffins with Lemon Glaze

Irresistibly Moist Blueberry Muffins with Lemon Glaze

These Blueberry Muffins with Lemon Glaze are a delightful, moist treat perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 3/4 cup Sugar Coconut sugar can be used for a healthier alternative.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal results.
  • 1/2 teaspoon Salt No direct substitutes necessary.
  • 1 large Egg Can be replaced with flaxseed meal for a vegan option.
  • 1 cup Milk Use almond milk for a dairy-free alternative.
  • 1/2 cup Vegetable Oil Melted butter can provide a richer flavor.
  • 1 teaspoon Vanilla Extract Consider vanilla bean paste for a luxurious substitution.
  • 1 tablespoon Lemon Zest Use freshly grated zest for maximum flavor.
  • 1/4 cup Lemon Juice Always opt for fresh juice for optimal taste.
  • 1 cup Fresh Blueberries Frozen blueberries can be used if dusted with flour to minimize color bleeding.
For the Glaze
  • 1 cup Powdered Sugar Provides sweetness and glossy finish.
  • 2 tablespoons Lemon Juice Always use fresh lemon juice for the best flavor.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Spoon or ice cream scoop

Method
 

Instructions
  1. Prepare Ingredients: Gather all your ingredients and preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with oil.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly distributed.
  3. Mix Wet Ingredients: In another bowl, lightly beat the egg and add the milk, vegetable oil, vanilla extract, lemon zest, and lemon juice. Whisk until smooth.
  4. Combine Mixtures: Carefully fold the wet ingredients into the dry ingredients until just combined; gently fold in the blueberries.
  5. Fill Muffin Tin: Fill each muffin cup about two-thirds full with the batter and bake for 18-22 minutes until a toothpick comes out clean.
  6. Cool and Glaze: Allow muffins to cool for 5-10 minutes in the tin, then transfer to a wire rack. Mix powdered sugar with lemon juice to prepare the glaze and drizzle over the muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Do not overmix; check for doneness with a toothpick. Store muffins in an airtight container at room temperature for up to 3 days.

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