Glazed Lemon Blueberry Muffins Recipe 445

GLAZED LEMON BLUEBERRY MUFFINS

Glazed Lemon Blueberry Muffins image

Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!

Provided by SunnyDaysNora

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 1h

Yield 24

Number Of Ingredients 15

Ingredients

3 cups all-purpose flour
1 ½ cups white sugar
2 lemons, zested and juiced, divided
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
1 cup buttermilk
⅔ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
12 ounces fresh blueberries
2 cups confectioners' sugar
½ cup butter, melted
¼ cup hot water
2 teaspoons vanilla extract

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.
Whisk buttermilk, oil, eggs, lemon juice, and vanilla extract together in a medium bowl. Stir into the flour mixture until just moistened. Fold in blueberries. Spoon batter into muffin cups, filling them about 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Transfer muffins onto a wire rack to cool for about 15 minutes.
Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.
Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 38.5 g, Cholesterol 26.1 mg, Fat 10.7 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 145.7 mg, Sugar 24.8 g

GLAZED LEMON BLUEBERRY MUFFINS

Glazed Lemon Blueberry Muffins image

Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 11 muffins.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup 2% milk
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract

Steps:

Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 327 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 166mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

WORLD'S BEST LEMON BLUEBERRY MUFFINS

World's Best Lemon Blueberry Muffins image

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Provided by SonicBoom

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 11

Ingredients

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Sift flour, baking powder, baking soda, and salt together in a bowl.
Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
Fill muffin cups 3/4 full of batter.
Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g

LEMON BLUEBERRY MUFFINS

Lemon Blueberry Muffins image

The bright tang of lemon zest and juice mingled with sweet blueberries makes these muffins worth waking up for.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h55m

Yield Makes 12

Number Of Ingredients 10

Ingredients

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
1 1/4 cups blueberries

Steps:

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.
Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

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