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+ servings

Blueberry and Lemon Zest Muffins with Fresh Lemon Glaze

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 10 -12
Author abountifulkitchen


  • 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


  1. Pre heat oven to 375 degrees, place rack in center of oven
  2. Combine all dry ingredients in one large bowl.
  3. 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.
  4. Fold the wet ingredients into the dry just until the flour disappears. Don't over mix!
  5. Fold in the blueberries.
  6. Scoop the batter into muffin cups lined with cupcake liners (optional) or scoop into greased muffin tin.
  7. Bake for 18-20 minutes or until toothpick inserted into center of muffin comes out without batter attached.
  8. Muffin should spring back when touched lightly with finger.
  9. Place muffins on a cooling rack on top of a cookie sheet to glaze. The cookie sheet will catch the excess glaze.
  10. When muffins have cooled a bit, whisk together 1 cup of powdered sugar and the juice from one lemon.
  11. 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.

Recipe Notes

See notes on this post about muffin tips.I like to use coconut oil, it gives the muffins a faint coconut scent and also bakes up very tender and light. Yogurt or sour cream will work in this recipe, or a combination of both. You may use plain or vanilla yogurt. Greek yogurt will work as well. Make sure to stir the yogurt and sour cream before using.