Lemon Blueberry Muffins are a delicious way to start the day. Bursting with flavor, the addition of lemon takes blueberry muffins to a whole other level. Sweet, with just the right amount of tangy, this is a recipe you’ll make time and time again.

Lemon Blueberry Muffins

While I love a good, old-fashioned blueberry muffin, I find I really prefer the zing of citrus that lemon adds.

These muffins are finished off with a light lemon glaze, which is so good you might be tempted to eat it with a spoon!

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BLUEBERRY MUFFINS

Fresh or Frozen Blueberries

Is it best to use fresh blueberries or frozen blueberries in blueberry muffins?

Either fresh or frozen blueberries will work. Deciding to use fresh blueberries or frozen blueberries is really a matter of personal preference.

Personally I’ve always had a bit of a preference for the smaller, frozen blueberries in my blueberry recipes. Growing up we always had blueberry muffins from box mixes, and I think that started my preference for something other than fresh blueberries in muffins.

While I had both frozen and fresh blueberries on hand, I went with the frozen blueberries for this recipe

Tips For Using Frozen Blueberries

If you use frozen blueberries however, I recommend gently rinsing and draining them a few times prior to use.

When done with lukewarm water, this helps to both thaw the blueberries, and remove from of the intensely colored juice that can turn your muffins purple. If you bake your muffins with your blueberries still frozen, they will likely require additional baking time.

I usually rinse mine until the water runs clear, then sit on a paper towel to dry prior to adding to the muffin batter.

Lemon zest and lemon juice give these blueberry lemon muffins that fresh, bright lemon flavor.

If you want to make these but do not have lemon juice, lemon extract can be substituted, as directed in the recipe below.

Lemon Glaze

The lemon glaze can be left off of these muffins if desired. However, it is absolutely delectable and highly recommended. Drizzling on even a small amount of the lemon glaze really ups the lemon flavor in a fantastic way.

Once these muffins have their lemon glaze, they can get a bit sticky, especially if in a sealed container. If not serving immediately, you might even consider holding off on adding the glaze until it’s time to serve the muffins.

Buttermilk In Muffins

As in many of my bread and muffin recipes, buttermilk is used to make these lemon blueberry muffins. Regular milk can be used in it’s place, but I find that buttermilk helps with flavor, texture and the rise.

Buttermilk is one of my favorite baking ingredients, and one that I always keep on hand. If you don’t have buttermilk, go ahead and use regular milk, they’ll still be delicious.

Lemon Recipes

Citrus season has arrived here in Phoenix, therefore it’s time to bake up delicious citrus and lemon recipes. My father has a number of robust citrus trees in his yard, including a lemon tree. Because we always get a bounty of fresh citrus, in the past I’ve shared some of the recipes that I have made with the fruit from his trees.

Our orange loaf recipe is always a hit, as is the lemon loaf recipe I like to make. Lemon bars, lemon cookies and lemon cake are equally delicious. Previously I’ve made lemon blueberry bread, however my kids really love the portability of muffins. If blueberries are your first love, then make sure to whip up a batch of blueberry pancakes this weekend.