There are some ingredients that were MFEO. You’ve seen Sleepless in Seattle, right? Blueberries and lemon were meant to be together. This muffin makes the most of that MFEO couple and has zest in the muffin as well as fresh lemon juice in the glaze. You won’t find a muffin that says SPRING more than Blueberry and Lemon Zest Muffins with Fresh Lemon Glaze.
You remember Spring. Our friend. The one who shows it’s lovely face soon…
When I was growing up, my mom always made muffins out of the box, probably because she didn’t know that homemade muffins were so easy to make and tasted way way way better than the box mixes…
Live and learn friends, live and learn. If you’ve never made muffins from scratch, this is your lucky day! Muffins are one of the most simple recipes to make if you are a beginner cook. You just have to remember a few simple tips:
- Don’t ever mix muffins with a mixer, get out a big bowl, fork and a large spoon or spatula.
- Most muffin recipes can be made in one bowl, place the dry ingredients in first, then make a well in the center of the bowl and place the wet ingredients in the center of the well. Meaning, push the dry ingredients toward the outside of the bowl, as you would if you were playing in the sand and digging a hole in the sand.
- After making the well, pour the wet ingredients into the center or well of the bowl. Mix with a fork. You can also do this in a separate bowl if that is easier for you.
- Gently mix or fold the wet and dry ingredients together, just until the dry ingredients are no longer visible. There will be lumps in the batter. Fold the fruit into the batter, in this case the blueberries.
- Perfect! Time to scoop and bake.
It’s all about technique. Homemade doesn’t have to be complicated. I made these for a Sunday morning meeting last month- just a few minutes before the meeting started. They’re so simple and the results are…well, yes, they taste as good as they look. I promise you’re going to love these muffins.
Blueberry and Lemon Zest Muffins with Fresh Lemon Glaze
Ingredients
- 1 3/4 cups flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz low fat sour cream or plain yogurt
- 2 eggs
- 1/2 cup coconut oil or canola oil
- zest of one lemon
- 2 cups blueberries, fresh or frozen
for glaze:
- juice from one lemon
- one cup powdered sugar
- water, if needed
Instructions
- Pre heat oven to 375 degrees, place rack in center of oven
- Combine all dry ingredients in one large bowl.
- Make a well in the center of the dry ingredients, place sour cream or yogurt, 2 eggs, coconut oil and zest of lemon into bowl.
- Fold the wet ingredients into the dry just until the flour disappears. Don’t over mix!
- Fold in the blueberries.
- Scoop the batter into muffin cups lined with cupcake liners (optional) or scoop into greased muffin tin.
- Bake for 18-20 minutes or until toothpick inserted into center of muffin comes out without batter attached.
- Muffin should spring back when touched lightly with finger.
- Place muffins on a cooling rack on top of a cookie sheet to glaze. The cookie sheet will catch the excess glaze.
- When muffins have cooled a bit, whisk together 1 cup of powdered sugar and the juice from one lemon.
- Pour over top of muffins after cooling. Sometimes, I pour half of the glaze on while the muffins are hot out of the oven and then pour the rest of the glaze on after the muffins have cooled.
Notes
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Ivy
Do you measure the coconut oil when it is melted?
Si Foster
Hi Ivy,
I measure the coconut oil before melting, but melting and then measuring works too!
XO
Si
Jennifer
I was trying to copy your muffin receipt down and u have all these ads showing up right over the receipt!!! And there’s so way to hit x to get rid of them! I finally just gave up.
Si Foster
Hi Jennifer,
So sorry. We had a glitch in the ads over the weekend. I believe the problem is fixed now!
Thanks for the heads up!
Si
Richann
Baked about 3 minutes longer for 21 minutes since I’m at 7,000 feet but it was delicious! Light, fluffy, and full of flavor
Si Foster
Thank you for your comment, Richann, I’m so glad you enjoyed the recipe!
xo
Si
Linda
These muffins were wonderful—so moist and soft! Definitely one of my favorite blueberry muffin recipes!
Si Foster
Thank you Linda!
xo
Si
Brooke Dickert
Haha I randomly happen to be watching Sleepless in Seattle right this minute and I completely agree that blueberry and lemons are definitely MFEO! I am so excited to try out this recipe.
Si Foster
Brooke,
Haha! Let me know how you like it!
Thanks for reading ABK.
xo,
Si
julie
so I just read this recipe and only have one egg…will it still work or should I wait until I have more eggs?
thanks Julie
abountifulkitchen
wait…
Megan Fellows
Do you think these could be frozen without the glaze and then glaze the thawed muffins right before serving?
abountifulkitchen
Megan, absolutely! I freeze muffins often, and yes, glazing after freezing and before freezing works well.
thanks for reading ABK!
xo
Si
Megan Fellows
Thanks for the quick reply!! I’m in charge of muffins for a bridal shower later this month and I think these will be perfect
Whitley
This recipe was amazing. I only had a cup of blueberries so I used a cup of raspberries instead. Turned out incredible. I’ll be making this over and over again. Thanks for all the yumminess.