Blueberry Lemon Muffins

In honor of getting mostly through the week {c’mon Friday!}, I thought I would share a yummy and easy recipe with you. The fresh lemony flavor along with the sweet blueberries in these Blueberry Lemon Muffins are perfect for Spring, and it makes a great breakfast on-the-go. I get asked all the time at work to bring some of these in. Make some this weekend for your family and friends {these little babies make a perfect item to bring to an Easter brunch as well!}. Enjoy!!

Blueberry Lemon Bread

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup. oil {I used coconut, but any oil works!}
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup plain greek yogurt
  • Zest & juice of 1 lemon
  • 1 cup blueberries

Lemon Glaze

  • ¾ cup confectioners sugar
  • 1-2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. I used paper liners, but if you choose not to, make sure to spray your muffin tins with cooking spray so your muffins don’t stick. In a small bowl, toss the blueberries with 1 tablespoon of the flour and set aside, this helps to prevent the blueberries from sinking. Whisk together 2 cups of flour, baking powder, and salt. Set aside. In a separate bowl, mix together the oil, vanilla, eggs, sugar, greek yogurt, lemon zest, and lemon juice.


Combine the wet and dry ingredients, just until smooth. Lightly fold the blueberries into the batter. Don’t over-mix, otherwise your blueberries will get smashed and your muffins will be tough! Pour the batter into your prepared muffin tins and bake for 25-30 minutes.


They will be finished when a wooden toothpick inserted into the center comes out clean and the tops spring back to the touch. Once the muffins are finished, remove from oven and allow to cool for about 5 minutes, then remove and transfer to a wire rack to cool completely. Once the muffins have cooled, whisk together the confectioners sugar and lemon juice. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. Drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.

**recipe lightly adapted from


One thought on “Blueberry Lemon Muffins

  1. I love your blog, your posts are beautiful! I just followed you two, it would be great if we can support each other 🙂 I am so glad I got to discover you girls ❤


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