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blueberry muffins
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5 from 3 votes

LEMON BLUEBERRY MUFFINS

These lemon blueberry muffins are perfect for brunches or afternoon coffee & tea. They are fluffy and buttery and burst in lemon flavour.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry muffins, breakfast, brunch, easy, lemon muffins, quick muffins, summer
Servings: 12 muffins
Calories: 260kcal
Author: Julia

Equipment

  • 12 muffin pan
  • 12 paper liners
  • Vitamix blender

Ingredients

  • 1/2 cup (115 g) unsalted butter
  • 1 cup (250 g) granulated sugar
  • 2 large eggs
  • 1 & 1/2 cup (200 g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup (60 ml) lemon juice
  • 6 tbsp (90 ml) milk
  • 1/2 tsp vanilla extract
  • 1 cup blueberries (frozen or fresh)

Lemon glaze

  • 2 & 1/2 cups (210 g) confectioner (icing) sugar
  • 1/2 cup (100 ml) lemon juice

Instructions

  • Gather first all ingredients and preheat oven (middle rack position) to 350 F / 180 C.
  • Line regular muffins pan with paper liners & set aside.
  • In another medium bowl add all-purposed flour with baking powder, baking soda, salt and zest of lemon. Stir and set this aside.
  • Get ready Vitamix blender & add all liquid ingredients + sugar in Vitamix blender container. Select Variable 1. Turn the machine on and slowly increase speed to Variable 5. Blend for 10 seconds.
  • In a medium mixing bowl, combine all dry ingredients together & add these dry ingredients inside the Vitamix blender container.
  • Select Variable 1 and turn the machine on. Slowly increase speed to variable 5. Blend for 30 - 40 seconds or until all well combined.
  • Pour the batter in paper lined muffin pan cups, filling each cup up to ¾. Spoon approx. 5 blueberries into each muffin pan cup & bake for 20 minutes.
  • Cool the muffins on wire rack.

Lemon glaze

  • In a small bowl, combine 2 & ½ cup powdered sugar & ½ cup of lemon juice. With a spoon; drizzle onto completely cooled muffins.