Iced Lemon Blueberry Muffins
Brighten your day with these irresistibly moist and zesty Iced Lemon Blueberry Muffins! Bursting with juicy blueberries and a vibrant twist of fresh lemon zest and juice, these bakery-style muffins offer the perfect balance of sweet and tangy flavors. Their incredibly soft texture comes from a blend of Greek yogurt and melted butter, while the crowning drizzle of glossy lemon icing takes them to a whole new level of indulgence. Quick to whip up in just 15 minutes and baked to golden perfection, these muffins are ideal for breakfast, brunch, or a delightful snack. Whether served warm or cooled, these lemon blueberry muffins are guaranteed to impress with their citrusy, fruity goodness!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and slightly cooled
- 0.5 cup Milk
- 0.5 cup Greek yogurt
- 2 pieces Large eggs
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice (for icing)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk together the melted butter, milk, Greek yogurt, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix, as this may make the muffins dense.
Gently fold in the fresh blueberries using a spatula, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
While the muffins are cooling, prepare the lemon icing by whisking together the powdered sugar and 2 tablespoons of freshly squeezed lemon juice in a small bowl until smooth.
Once the muffins are completely cooled, drizzle the lemon icing over the tops using a spoon or piping bag.
Let the icing set for a few minutes before serving. Enjoy your iced lemon blueberry muffins!
Nutrition Facts
Calories |
3073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 506.6 g | 184% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 302.0 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 334 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
