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Zesty Breakfast Muffins: Soft, glazed lemon blueberry muffins with juicy berries and citrus zest—perfect for bright mornings. Save this idea so you can come back to it later.

Bakery Style Blueberry Lemon Muffins with Vanilla Glaze

The Flexi Vegan
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour, plus 1 tablespoon for tossing blueberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2/3 cup (135 g) granulated sugar
  • Zest of 1 large lemon (about 1 tablespoon), plus 2 tablespoons fresh lemon juice
  • 1/2 cup (115 g) unsalted butter, melted and cooled (or use neutral oil for extra moisture)
  • 2 large eggs, room temperature
  • 3/4 cup (180 ml) buttermilk (or whole milk + 1 teaspoon lemon juice as a swap)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries, rinsed and patted dry
  • 3/4 cup (90 g) powdered sugar
  • 1–2 tablespoons milk (adjust to desired consistency)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (to balance sweetness)

Instructions
 

  • Prep the pan and oven: Heat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  • Mix dry ingredients: In a large bowl, whisk flour (reserve 1 tablespoon), baking powder, baking soda, and salt.
  • Flavor the sugar: In a separate bowl, rub lemon zest into the sugar with your fingers until fragrant and slightly damp.
  • Combine wet ingredients: Whisk the zested sugar with melted butter, eggs, buttermilk, vanilla, and lemon juice until smooth.
  • Bring it together: Pour wet into dry. Stir gently with a spatula just until a few streaks of flour remain. Do not overmix.
  • Toss and fold berries: Toss blueberries with the reserved 1 tablespoon flour. Fold into the batter with 3–4 gentle strokes.
  • Fill the cups: Divide batter evenly. For tall domes, fill each cup almost to the top. Sprinkle a little coarse sugar on top if you like.
  • Bake high, then finish: Bake 5 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) without opening the door. Bake 12–14 minutes more, until tops are golden and a toothpick comes out clean.
  • Cool: Let muffins rest in the pan 5 minutes, then transfer to a rack to cool completely.
  • Glaze: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. Drizzle over cooled muffins. Let set a few minutes before serving.