Lemon-Glazed Buttermilk Blueberry Muffins

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Every weekday morning, Mark goes through his rushed routine to get ready for work, and he’s usually out the door about half an hour after he wakes up. But, on the days that I want to slow him down a little, there’s no better way to do it than with a warm, homemade breakfast and the lure of freshly brewed coffee. Having breakfast together isn’t something we do often on the weekdays, so I love to make it happen when I can. Plus, I think he’s just so darn cute with those battle-scar-looking pillow marks running down the side of his face.

Which brings me to my next point: Why haven’t I posted about these until now?

These moist and yummy muffins were inspired by the amazing Lemon-Blueberry Bread that Rachael of La Fuji Mama brought to the National Food Blogger’s Bake Sale on April 17. While Mark and I were there lending a hand we bought some bread, took it home, and after devouring it like it was our last meal, emailed Rachael begging for the recipe. She was kind enough to share it with me, and after making the bread I started thinking of ways to make it even better. So, I added some buttermilk and made muffins, each coated with a light lemon glaze and bursting with juicy blueberries. The result was a dozen mouthwatering muffins that seriously tested my self control over the next several days.

Even if you’ve made a hundred variations of blueberry muffins in your lifetime, you’ve never made anything like these. Your tired, sleepy self will thank you on the morning that you break your routine and enjoy a homemade muffin!

Lemon-Glazed Buttermilk Blueberry Muffins

Servings 12 muffins

Ingredients

  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 eggs beaten
  • 1 cup buttermilk
  • ½ cup melted butter or 1/2 cup vegetable oil
  • Juice of 1 lemon
  • 1 teaspoon vanilla
  • 1 1/2 cups blueberries

For the glaze:

  • 1/2 cup powdered sugar
  • 2 Tbsp. lemon juice

Instructions

  • Preheat oven to 400 degrees F.
  • Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk, butter or oil, lemon juice and vanilla. Make a well in the dry ingredients and pour in liquid ingredients, mixing quickly.
  • Fold in blueberries. Spoon batter into greased muffin cups, almost to the top of each cup, and bake for 20 -30 minutes, or until golden brown. Wait a few minutes and then transfer muffins to a wire rack to cool.
  • In a small bowl, whisk powdered sugar and lemon juice until it is the consistency of thin icing. Brush each muffin top with about 1 tsp. of the glaze.
  • Enjoy!

Join the Conversation

  1. Those look so good! I made some blueberry bread last night also, and ate some for breakfast this morning.

    I totally know what you mean about rushing out the door in the mornings. My husband and i have never sat down and had real breakfast on a ‘work day’ before. I do start work at 7am though, so that has a lot to do with it. I’d love to do that though… It’s awesome that you put so much effort into it!

  2. Thank you Roxan! Yea, taking some time to eat with someone else in the morning – maybe even just once a week – is a nice, special treat if you pull yourself out of bed a little early! It really makes for a good start to the day!

    Thanks for visiting!

  3. Yum! These look delicious! Lemon and Blueberries always go good together, I’ll have to think of making a glaze next time I make muffins.

  4. Thanks, Emily – I hope you try these out! I much prefer the glaze to the crumbly toppings on most muffins. Your photos are amazing, and that French toast looks sooo yummy. I’ll have to check out your site some more!

  5. Wow – these muffins have me drooling! I really need to try a lemon glaze on my blueberry muffins.

  6. Then I’ve done my job, Pam – haha! Definitely give the glaze a try. Like I told Emily, it keeps the muffin light and fluffy without all that heavy sugar or crumbly mess on top. Happy baking! :)

  7. Yum! You’re in LA, right? Because we should set up some kind of exchange, in which I do nothing, and you give me muffins. Haha, kidding of course.

    A job well done!

    — Lauren, Lauren’s Little Kitchen
    http://laurenslittlekitchen.com

  8. Hey Lauren! Yea, I live in West LA, about two miles from the foodie heaven that is Surfas. I went to a strawberry cooking class by Joy the Baker there last month. Have you ever been?

    I’ll give you some muffins if you give me some of your black and white cookies! ;) The muffins would guaranteed be smooshed beyond recognition though… I’m awful at packaging my food, but it still tastes good!

  9. Oh my goodness these look delectable just from the photo. I love muffins that are close to a cupcake :). Will give these a try, sure to be a winner!

  10. Thank you Linda. I never thought about cupcakes when I was making these, but I guess you’re right – They definitely are just as irresistible as any cupcake! I hope you give them a try!

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  12. Looks delicious! I appreciate you’re low-fat substitutes!!! :)

  13. Anonymous says:

    Hello Georgia!
    I made this muffins today. :) Great taste! Thanks for posting the recipe.
    I modified it a bit because I had to use what I had on hand: used 1 cup of blueberries, brown sugar, and green lemons. Because of the brown sugar, it tasted less sweet… but still good!
    For the icing I did use confectioner’s sugar, but didn’t get the same consistency as your photo… it was more watery… I’m wondering if I had to heat it or something…
    Anyways, it tastes awesome! Thanks a bunch!

  14. Glad you had good success with these muffins! I’m surprised they turned out less not more sweet with the brown sugar. The glaze should be relatively runny in consistency but in the future you can add more powdered sugar or less lemon juice to make it to your taste.

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