Lemon Blueberry Muffins

Zesty lemon and bursting with blueberries at every bite,  Lemon Blueberry Muffins are a breakfast staple that cannot be missed.  




  • 2/3 cup vegetable oil
  • 1/2 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
  • 1/4 tsp fine sea salt
  • 1 cup frozen blueberries

Lemon Glaze

  • 2 Cups Powdered Sugar
  • 4-6 Tbsp Lemon Juice


  1. Preheat oven to 350 degrees F and prepare muffin pan with paper liners
  2. Juice and zest 1 lemon and set aside
  3. Whisk together oil, milk, eggs and lemon juice and zest in a medium bowl
  4. Whisk the flour, brown sugar, baking powder and salt together in another bowl
  5. Add liquids to dry ingredients and stir until combined; do not over mix
  6. Fold in the frozen blueberries (keep them frozen)
  7. Using an ice cream scoop (2 1/2"), scoop the batter into muffin pan lined with muffin cups
  8. Bake at 350 degrees F for 20-25 minutes
  9. Cool in pan before glazing


  1. Whisk together the powdered sugar and lemon juice
  2. Spread lemon glaze on the top of each muffin
  3. Allow the glaze to set before serving