Lemon Blueberry Spring Muffins

These bright and refreshing lemon blueberry muffins are bursting with spring flavors! With a tender crumb, zesty lemon flavor, and juicy blueberries in every bite, they're perfect for brunches, snacks, or a light dessert. The sweet lemon glaze adds just the right amount of tangy sweetness to complete these delightful treats.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: Makes 12 muffins

Ingredients

For the muffins:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• ½ cup plain yogurt or sour cream
• 2 tablespoons fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1½ cups fresh blueberries

For the lemon glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• ½ teaspoon lemon zest

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes.
4. Beat in eggs one at a time, then stir in yogurt, lemon juice, lemon zest, and vanilla extract.
5. Gently fold in the flour mixture until just combined (batter will be thick).
6. Toss blueberries with 1 tablespoon of flour (this prevents them from sinking), then fold them gently into the batter.
7. Divide batter evenly among muffin cups, filling each about ¾ full.
8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For the glaze: Whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled muffins.

Serving Suggestions

• Serve warm with a pat of butter for a comforting breakfast
• Pair with fresh fruit and yogurt for a balanced brunch

Tips

• You can substitute frozen blueberries if fresh aren't available (don't thaw them first)
• For extra lemon flavor, add a drop of lemon extract to the batter
• Sprinkle coarse sugar on top of the muffins before baking for a crunchy top
• These muffins freeze well for up to 3 months; thaw at room temperature

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