4.75 from 4 votes
Lemon Scented Blueberry Muffins are moist on the inside, packed full of juicy blueberries in every bite. The top is crunchy and glazed with hints of lemon butter and lastly sprinkled with sugar. Perfect for taking on the go, getting together with friends or to serve at a morning meeting.
Lemon Scented Blueberry Muffins
Prep Time
15 mins
Cook Time
30 mins
Total Time
40 mins
 

Lemon Scented Blueberry Muffins are moist on the inside, packed full of juicy blueberries in every bite. The top is crunchy and glazed with hints of lemon butter and lastly sprinkled with sugar. Perfect for taking on the go, getting together with friends or to serve at a morning meeting.

Course: brunch, Dessert, potluck
Cuisine: American
Keyword: blueberry lemon muffins recipe, homemade blueberry muffins
Servings: 12 muffins
Calories: 338 kcal
Author: Michele Hall
Ingredients
Muffins
  • 2 2/3 cup All Purpose Flour
  • 1 1/2 tsp salt
  • 1 Tbs baking powder
  • 1/2 cup sugar
  • 2 large eggs
  • 1 cup Whole or 2 % milk
  • 2/3 cup olive oil (vegetable oil ok too)
  • 1 tsp lemon extract
  • 1 1/2 cup fresh or frozen blueberries
  • 2 tsp lemon zest
Glaze
  • 2 oz melted butter
  • 1/2 cup sugar
Instructions
  1. Preheat oven to 400 degrees
  2. Lightly grease top surface of muffin tin.
  3. Insert muffin liners into tin.
  4. Into a large mixing bowl, sift together dry ingredients. **see note 1
  5. In separate bowl blend eggs, milk, oil and lemon extract.
  6. Make a well in the dry ingredients.
  7. Add liquid mix until just combined, do not overmix or they will become tough.
  8. Set aside a handful of blueberries then gently fold in the rest of the blueberries and lemon zest. Stir as little as possible so batter doesn't get tinted blue **see note 2
  9. Spoon enough batter in each muffin liner to be almost full (just a tad below the top of the liner!)
  10. Place 1-2 blueberries on top of each muffin, pressing in slightly to the batter. **see note 3
  11. Bake 15 mins at 400 degrees on the top rack of the oven.
  12. Check at 15 mins, if they are looking too brown move to a lower rack.
  13. Bake 10-15 mins longer.
  14. Muffins are done when a toothpick comes out clean.
  15. Remove from oven and let cool for 10 mins. (take them out of muffin tin to cool)
Glaze Process
  1. Once muffins have cooled for 10 mins, gently dip each muffin into bowl of melted butter then into the sugar.
  2. Set upright on a rack and let cool completely.
Recipe Notes

1. If you don't have a sifter use a mesh strainer. Pour all dry ingredients into top and gently shake into large mixing bowl. I usually sift twice to make sure ingredients are mixed evenly thoughout.

2. If using frozen blueberries be sure and rinse if there are any ice crystals on them. It will prevent your batter from getting watery and stop some of the "blueing" of your batter.

3. I add the a few blueberries to the top so they tops look especially full of fruit. This step is completely optional!