Lemon Dipped Blueberry Muffins
Brighten your mornings with these irresistible Lemon Dipped Blueberry Muffins, a delightful twist on a classic favorite! Bursting with juicy blueberries and topped with a tangy lemon glaze, these muffins strike the perfect balance between sweetness and zest. Made with fresh or frozen blueberries and a touch of vanilla, each bite is a moist and fluffy treat that feels like sunshine on your plate. The crowning glory is the easy-to-make lemon glaze, crafted with fresh lemon juice and zest, which adds a refreshing citrusy finish to every muffin. Ready in just 35 minutes and perfect for breakfast, brunch, or an afternoon snack, these bakery-style muffins are as beautiful as they are delicious. Whether you’re entertaining guests or treating yourself, these Lemon Dipped Blueberry Muffins are sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
- 2 units Large eggs
- 1.5 cups Blueberries (fresh or frozen)
- 2 tablespoons Lemon juice
- 1 cups Powdered sugar
- 1 teaspoons Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with butter.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Melt the butter in a small bowl and allow it to cool slightly. In another bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth.
Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold the blueberries into the batter, ensuring they are evenly distributed.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and slightly thickened.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once the muffins have cooled, dip the tops of each muffin into the lemon glaze and let the excess drip off. Place the glazed muffins back on the wire rack until the glaze sets.
Serve and enjoy your Lemon Dipped Blueberry Muffins!
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 25.4 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 65 mg | 1% | |
*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.
