Iced Lemon Blueberry Muffins

Brighten your day with these irresistibly moist and zesty Iced Lemon Blueberry Muffins! Bursting with juicy blueberries and a vibrant twist of fresh lemon zest and juice, these bakery-style muffins offer the perfect balance of sweet and tangy flavors. Their incredibly soft texture comes from a blend of Greek yogurt and melted butter, while the crowning drizzle of glossy lemon icing takes them to a whole new level of indulgence. Quick to whip up in just 15 minutes and baked to golden perfection, these muffins are ideal for breakfast, brunch, or a delightful snack. Whether served warm or cooled, these lemon blueberry muffins are guaranteed to impress with their citrusy, fruity goodness!

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, melted and slightly cooled
• 0.5 cup Milk
• 0.5 cup Greek yogurt
• 2 pieces Large eggs
• 1 tablespoon Lemon zest
• 2 tablespoons Lemon juice, freshly squeezed
• 1 teaspoon Vanilla extract
• 1.5 cups Fresh blueberries
• 1 cup Powdered sugar
• 2 tablespoons Lemon juice (for icing)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

In a separate medium bowl, whisk together the melted butter, milk, Greek yogurt, eggs, lemon zest, lemon juice, and vanilla extract until smooth.

Step 4

Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix, as this may make the muffins dense.

Step 5

Gently fold in the fresh blueberries using a spatula, being careful not to crush them.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

While the muffins are cooling, prepare the lemon icing by whisking together the powdered sugar and 2 tablespoons of freshly squeezed lemon juice in a small bowl until smooth.

Step 10

Once the muffins are completely cooled, drizzle the lemon icing over the tops using a spoon or piping bag.

Step 11

Let the icing set for a few minutes before serving. Enjoy your iced lemon blueberry muffins!

Nutrition Facts

Serving size	1174.7 grams (1174.7g)

Amount per serving	% Daily Value*
Calories	3073

Total Fat 102.50g	131%
Saturated Fat 63.10g	316%
Polyunsaturated Fat 0.10g
Cholesterol 273mg	91%
Sodium 2184mg	95%
Total Carbohydrate 506.60g	184%
Dietary Fiber 13.30g	48%
Total Sugars 302.00g
Protein 39.80g	80%

Vitamin D 54IU	269%
Calcium 334mg	26%
Iron 12mg	67%
Potassium 915mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 5.1%

Carbs: 65.2%