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.
Servings: 12 muffins
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
- Preheat oven to 350°F (175°C). Line or grease a muffin pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, coconut sugar, and lemon zest.
- In another bowl, mix melted coconut oil, plant-based milk, lemon juice, vanilla, and eggs until combined.
- Add wet ingredients to dry and stir just until combined. Do not overmix.
- Fold in blueberries gently using a spatula.
- Divide the batter evenly into muffin cups.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let muffins cool. Mix powdered sugar and lemon juice to form glaze, then drizzle over muffins.