Muffins are always a safe bet. With simple muffins like these Blueberry Lemon Muffins, there’s really not much that can go wrong and the result is always delicious. They may not look super pretty and certainly won’t win any beauty contests…. but as they say – it’s all about the inner beauty. And these muffins are super cute, handsome, glamorous, attractive, and beautiful on the inside ;P
The combination of blueberry and lemon is an absolute classic. Somehow these two ingredients are made for each other. Blueberries get super sweet when baked, the lemon balances out that sweetness perfectly, and together they create something super delicious.
There’s really not much more to say about these muffins tbh. You can use fresh or frozen blueberries here. I actually prefer to use the smaller wild blueberries instead of the cultivated and large blueberries you find here in Germany more often in stores. They’re both delicious, of course, but I always feel like if you use the smaller wild blueberries, you can add more of them to the batter. And we all know – more is more ;P
You can easily make the muffins sugar-free if you like by using a substitute like xylitol (it’s mentioned in the recipe). If you want to make them sugar-free I recommend skipping the glaze. Using a substitute like xylitol for a glaze never works in my opinion. The texture is kind of weird sometimes (bit grainy) and xylitol has the tendency to create a cooling effect on your tongue… also not nice. It’s better to serve the muffins naked in that case. They will be equally delicious, just less sweet ;P
INGREDIENTS / ZUTATEN
(about 12 muffins)
For the muffins:
1/4 cup (60g) butter, at room temperature
1/2 cup (100g) sugar (or xylitol)
1/4 cup (50g) brown sugar (or xylitol)
2 large eggs
1 tsp. vanilla extract
1 cup (240ml) vegetable oil
2 3/4 cups (360g) cake flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
zest of 2 organic lemons
1 cup (240ml) regular milk (or plant-based milk)
5.3 oz. (150g) fresh (wild) blueberries
For the glaze:
1 cup (130g) confectioners’ sugar
2 tbsp. heavy cream
1/4 tsp. vanilla extract
some fresh lemon juice
some freeze-dried blueberries (optional) or some sprinkles
(ca. 12 Muffins)
Für die Muffins:
60g weiche Butter
100g Zucker (oder Xylit)
50g brauner Zucker (oder Xylit)
2 Eier (L)
1 TL Vanille Extrakt
240ml Pflanzenöl
360g Mehl (Type 405)
1 1/2 TL Backpulver
1/4 TL Natron
1/4 TL Salz
Abrieb von 2 Bio-Zitronen
240ml Milch (oder pflanzliche Alternative)
150g frische (wilde) Blaubeeren
Für die Glasur:
130g Puderzucker
2 EL Sahne
1/4 TL Vanille Extrakt
etwas frischer Zitronensaft
einige gefriergetrocknete Blaubeeren (optional) oder ein paar bunte Streusel
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 425°F (220°C). Line a muffin tin with 12 paper liners and set aside.
2. Add the butter and both sugars to a large bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Add the vanilla extract and mix in. Gradually add the oil and mix in well. Combine the flour, baking powder, baking soda, salt, and lemon zest and add in 2 batches to the bowl, alternating with the milk. Mix until just combined. Add the blueberries and gently fold in. Divide the batter between the prepared paper liners, fill them almost completely, and then bake for 15-17 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take the muffins out of the oven, remove them from the muffin tin and let cool down completely on a wire rack.
3. For the glaze, mix the confectioners’ sugar with the heavy cream and vanilla extract. Gradually add the lemon juice until the consistency is right – means not too runny. Glaze the muffins with it and sprinkle with some crushed freeze-dried blueberries (optional). In case you don’t have those, some blue/purple sprinkles are also fine ;)
1. Den Ofen auf 220°C (425°F) Ober-/Unterhitze vorheizen. Ein Muffinblech mit 12 Papierförmchen bestücken und zur Seite stellen.
2. Die weiche Butter und die beiden Zuckersorten in eine große Schüssel geben und hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanille Extrakt dazugeben und unterrühren. Das Öl nach und nach dazugeben und gut unterrühren. Mehl, Backpulver, Natron, Salz und Zitronenabrieb vermischen und abwechselnd mit der Milch zur großen Schüssel dazugeben und nur langsam und wenig verrühren. Die Blaubeeren dazugeben und vorsichtig unterheben. Den Teig auf die vorbereiteten Papierförmchen verteilen (jeweils fast voll) und dann für 15-17 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Muffins erst aus dem Ofen holen, wenn dieser sauber herauskommt. Die Muffins aus dem Ofen holen, aus der Form lösen und auf einem Kuchengitter komplett abkühlen lassen.
3. Für die Glasur den Puderzucker mit Sahne und Vanille Extrakt verrühren. Nach und nach etwas Zitronensaft dazugeben, bis die Konsistenz passt und nicht zu dünnflüssig ist. Die abgekühlten Muffins damit bestreichen und mit einigen zerbröselten gefriergetrockneten Blaubeeren bestreuen (optional) – ein paar blaue/lila Streusel sind auch ok.
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Here is a version of the recipe you can print easily.
Print
Blueberry & Lemon Muffins
- Prep Time: 00:20
- Cook Time: 00:17
- Total Time: 01:00
- Yield: 12
- Category: Muffins
- Cuisine: America
- Diet: Vegetarian
Description
These muffins might look a bit plain, but the combination of blueberries and lemon is absolutely delicious! If someone refuses – more for yourself! ;)
Ingredients
For the muffins:
1/4 cup (60g) butter, at room temperature
1/2 cup (100g) sugar (or xylitol)
1/4 cup (50g) brown sugar (or xylitol)
2 large eggs
1 tsp. vanilla extract
1 cup (240ml) vegetable oil
2 3/4 cups (360g) cake flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
zest of 2 organic lemons
1 cup (240ml) regular milk (or plant-based milk)
5.3 oz. (150g) fresh (wild) blueberries
For the glaze:
1 cup (130g) confectioners’ sugar
2 tbsp. heavy cream
1/4 tsp. vanilla extract
some fresh lemon juice
some freeze-dried blueberries (optional) or some sprinkles
Instructions
1. Preheat the oven to 425°F (220°C). Line a muffin tin with 12 paper liners and set aside.
2. Add the butter and both sugars to a large bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Add the vanilla extract and mix in. Gradually add the oil and mix in well. Combine the flour, baking powder, baking soda, salt, and lemon zest and add in 2 batches to the bowl, alternating with the milk. Mix until just combined. Add the blueberries and gently fold in. Divide the batter between the prepared paper liners, fill them almost completely, and then bake for 15-17 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take the muffins out of the oven, remove them from the muffin tin and let cool down completely on a wire rack.
3. For the glaze, mix the confectioners’ sugar with the heavy cream and vanilla extract. Gradually add the lemon juice until the consistency is right – means not too runny. Glaze the muffins with it and sprinkle with some crushed freeze-dried blueberries (optional). In case you don’t have those, some blue/purple sprinkles are also fine ;)
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Made these for breakfast this morning, absolutely delish! thanks
Hi Jill,
happy to hear that! A muffin is always something good to start your day :D
Cheers,
Marc