Glazed Lemon Blueberry Muffins

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


  • 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


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.

Preparation time: 15 mins
Cook time: 20 mins
Total time: 1 hr
Servings: 24 – Yield: 24 muffins



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