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Lemon Blueberry Muffins

Course Breads, Breakfast, Dessert
Cuisine American
Keyword baking, blueberry, breakfast, fruit, lemon, muffin, quick bread
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12

Ingredients

For the Muffins

  • 2 cups flour all-purpose
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 1 egg large
  • 1/4 cup oil canola or vegetable
  • 1 cup milk 2% or whole
  • 1 tsp vanilla extract
  • 1 lemon
  • 1 1/2 cups blueberries washed and picked over

For the Glaze

  • 2 Tbsp sugar

Instructions

For the Muffins

  • Preheat oven to 425 F. Line 12-cup muffin tin with paper liners. Set aside.
  • Zest the lemon and set aside. Juice the lemon and set aside for the glaze.
  • In a large bowl, mix the flour, baking powder, salt, and 1/3 cup sugar. Make a well in the centre.
  • In a medium bowl, mix the egg, oil, milk, vanilla, and lemon zest.
  • Pour the wet ingredients into the dry. Mix gently until mostly blended.
  • Add the blueberries to the batter. Mix until just blended.
  • Divide the muffin batter into the 12 muffin cups.
  • Bake for 15-20 minutes or until a toothpick inserted into the centre comes out clean. Let cool slightly before glazing, about 10 minutes.

For the Glaze

  • While the muffins are baking, mix the reserved lemon juice and 2 Tbsp sugar.
  • When the muffins are done baking and still warm, dip the crown of the muffin into the glaze. Set muffins right side up on a wire rack to finish cooling.