clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Lemon Muffins | Bake to the roots

Blueberry & Lemon Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:17
  • Total Time: 01:00
  • Yield: 12 1x
  • Category: Muffins
  • Cuisine: America
  • Diet: Vegetarian


These muffins might look a bit plain, but the combination of blueberries and lemon is absolutely delicious! If someone refuses – more for yourself! ;)



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


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 ;)


Enjoy baking!