Zesty lemon and bursting with blueberries at every bite, Lemon Blueberry Muffins are a breakfast staple that cannot be missed. 
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As we enter our second week of the school year, I am feeling like the routine is starting to click. Several breakfast options to start the day, lunches are made the night before and making sure that dinner is served early enough to get them in bed for a good night rest is the key to feeling calm. I try to keep lunches healthy and simple; a protein, fruit, veggies, yogurt and a treat and they are hungry when lunch rolls around. Dinner we are always trying to figure out. I swear their taste buds change daily…one day they love something and can't live with out it and the next day they can't even eat a bite. But the one thing that I am working hard to have ready, with several options, is breakfast. My goal is to make sure they start the day fueled…good rest and good food is the key to a successful day.
Lemon Blueberry Muffins are one of those staple items that we can't live without. Loaded with fresh ingredients, tart and a little sweet, and a perfect grab and go item if time doesn't allow a full on sit down meal. Each muffin is bursting with wild blueberries and garnished with a smooth and tart lemon glaze that can allow these perfect bites for breakfast double as a sweet dessert.
Lemon Blueberry Muffins
Zesty lemon and bursting with blueberries at every bite, Lemon Blueberry Muffins are a breakfast staple that cannot be missed.
- Yield: 12 1x
Ingredients
Muffin
- ⅔ cup vegetable oil
- ½ cup milk, whole
- 2 eggs
- Juice and Zest of 1 Lemon
- 2 cups all purpose flour
- 1 cup light brown sugar
- 1 tbsp baking powder
- ¼ tsp fine sea salt
- 1 cup frozen blueberries
Lemon Glaze
- 2 Cups Powdered Sugar
- 4-6 Tbsp Lemon Juice
Instructions
- Preheat oven to 350 degrees F and prepare muffin pan with paper liners
- Juice and zest 1 lemon and set aside
- Whisk together oil, milk, eggs and lemon juice and zest in a medium bowl
- Whisk the flour, brown sugar, baking powder and salt together in another bowl
- Add liquids to dry ingredients and stir until combined; do not over mix
- Fold in the frozen blueberries (keep them frozen)
- Using an ice cream scoop (2 ½"), scoop the batter into muffin pan lined with muffin cups
- Bake at 350 degrees F for 20-25 minutes
- Cool in pan before glazing
Glaze
- Whisk together the powdered sugar and lemon juice
- Spread lemon glaze on the top of each muffin
- Allow the glaze to set before serving
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