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Glazed Lemon Blueberry Muffins

Rated as 5 out of 5 Stars
8 made it  |  0 reviews   |  1 photos

"Sweet, slightly tart, wonderful! The lemon glaze on these blueberry muffins really puts them over the top!"
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1 h servings 256
Original recipe yields 24 servings (24 muffins)


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  1. Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
  2. Stir flour, sugar, 1 tablespoon lemon zest, baking soda, salt, and nutmeg together in a large bowl.
  3. 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.
  4. 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.
  5. Meanwhile, combine confectioners' sugar, butter, hot water, vanilla extract, and remaining zest in a medium bowl. Whisk to combine.
  6. Dip cooled muffin tops in glaze. Cool until glaze firms up, about 10 minutes. Dip muffins a second time.


  • Cook's Note:
  • Placing waxed paper under the cooling racks makes for easy clean up!

Nutrition Facts

Per Serving: 256 calories; 10.7 38.5 2.7 26 146 Full nutrition

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