Blueberry Lemon Muffins with Glaze – Easy Recipes Delight

Table of Contents

• Key Takeaways
• Why These Easy Muffins Are a Must-Try
• How Betty Cooks Turned Everyday Baking Into a Joy
• The Secret to Fluffy Muffins: A Healthy Twist
• Fresh Blueberries Meet Lemon Glaze – A Perfect Match
• Weekend Baking Fun for All Ages
• Storage Tips and Simple Add-Ons
• Notes & Tips

Key Takeaways

This easy muffin recipe from Betty Cooks delivers fluffy, bakery-style muffins bursting with blueberries and topped with a zesty lemon glaze. It’s a healthy twist on a classic favorite that’s quick to make and perfect for meal prep, brunches, or a sweet treat anytime.

Why These Easy Muffins Are a Must-Try

Easy recipes like this one make baking approachable and fun. With just a handful of pantry staples and some fresh fruit, you get a batch of moist, vibrant muffins that taste like they came straight from a bakery. The balance of tart lemon and sweet blueberries brings a burst of flavor that wakes up your morning or brightens your afternoon snack.

How Betty Cooks Turned Everyday Baking Into a Joy

At Betty Cooks, I believe in making recipes that nourish and inspire. These muffins are one of those “feel-good” easy recipes you’ll want to bake again and again. They’re perfect for kids’ lunchboxes, a cozy brunch spread, or just as a well-earned treat with your afternoon coffee.

The Secret to Fluffy Muffins: A Healthy Twist

One of the best things about this muffin recipe is how effortlessly it fits into a healthy lifestyle. Using coconut oil instead of butter and coconut sugar instead of refined sugar makes this an easy recipe that supports better eating without compromising on flavor. This is also one of my favorite fast easy dinner rolls alternatives for brunch sides.

Fresh Blueberries Meet Lemon Glaze – A Perfect Match

The fresh pop of blueberries paired with a simple lemon glaze gives each bite a refreshing zing. While there are plenty of stuffing recipes and other heavy options out there, this muffin stands out as a light and easy recipe that still satisfies the sweet tooth. Plus, it smells amazing right out of the oven!

Weekend Baking Fun for All Ages

Whether you’re baking solo or with kids, this is a go-to option. It’s simple, quick, and fun to make—no fancy equipment needed. Recipes like these turn kitchen time into quality time and are ideal for beginner bakers or those looking for dinner recipe with rotisserie chicken alternatives when planning a mixed spread.

Storage Tips and Simple Add-Ons

Keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days or freeze them for later. Want to switch it up? Add a sprinkle of cinnamon to the batter or toss in some lemon zest into the glaze. For those who love sustainable eating, this recipe is a great base to build from with seasonal fruits.

Notes & Tips

Make sure not to overmix your batter to keep the muffins light and fluffy. Frozen blueberries can be used, just don’t thaw them to avoid bleeding. You can also substitute the eggs for flax eggs for a vegan-friendly version.

Blueberry Lemon Muffins with Glaze – Easy Recipes Delight

Fluffy, moist, and bursting with fresh blueberries and zesty lemon glaze, these easy muffins are perfect for breakfast or dessert.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Keywords: Dinner Recipe With Rotisserie Chicken, easy dinner recipes with tater tots, easy recipes, Fast Easy Dinner Rolls, How To Cook Broccolini, Stuffing Recipes, Sustainable Eating

Servings: 12 muffins

Author: Betty

Ingredients

• 2 cups flour (all-purpose or gluten-free blend)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut sugar
• Zest of 1 lemon
• 1/3 cup coconut oil, melted
• 3/4 cup plant-based milk (almond or oat)
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 large eggs, at room temperature
• 1 1/2 cups blueberries (fresh or frozen, not thawed)
• For the glaze:
• 1/2 cup powdered sugar
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Line or grease a muffin pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, coconut sugar, and lemon zest.
3. In another bowl, mix melted coconut oil, plant-based milk, lemon juice, vanilla, and eggs until combined.
4. Add wet ingredients to dry and stir just until combined. Do not overmix.
5. Fold in blueberries gently using a spatula.
6. Divide the batter evenly into muffin cups.
7. Bake for 18-22 minutes or until a toothpick comes out clean.
8. Let muffins cool. Mix powdered sugar and lemon juice to form glaze, then drizzle over muffins.

Notes

Use gluten-free flour if needed. Frozen blueberries work too; just fold them in frozen to prevent bleeding.