Can I use frozen blueberries?

Yes. Do not thaw them first, and fold them in gently to avoid streaking the batter too much.

Why should I avoid overmixing?

Overmixing develops gluten and can make muffins dense. Stop folding when the flour disappears, even if the batter is slightly lumpy.

Can I glaze the muffins while warm?

It is better to wait until they are cool. Warm muffins melt the maple glaze and make it run off the tops.

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Lemon Blueberry Muffins with Maple Glaze Recipe

Name: Lemon Blueberry Muffins with Maple Glaze Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 large egg; 1/2 cup plain yogurt (or dairy-free yogurt); 1/4 cup vegetable oil; 1/2 cup milk (dairy or plant-based); 1 teaspoon vanilla extract; Zest of 1 lemon; 2 tablespoons fresh lemon juice; 1 cup fresh or frozen blueberries (do not thaw if frozen); For the Maple Glaze:; 1/2 cup powdered sugar; 2 tablespoons pure maple syrup; 1-2 teaspoons lemon juice

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Mar 31, 2026 · Updated Jul 11, 2026

American 35 mins beginner-friendlyeasystep-by-stepquickno-fussfruitmorning-bakeminimal-ingredientskid-friendlyvegetarianfreezer-friendly

These beginner-friendly lemon blueberry muffins are tender from yogurt, bright with fresh lemon, packed with blueberries, and finished with a simple maple glaze.

Lemon Blueberry Muffins with Maple Glaze Recipe

Prep 15 min

Cook 20 min

Total 35 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup plain yogurt (or dairy-free yogurt)
1/4 cup vegetable oil
1/2 cup milk (dairy or plant-based)
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 cup fresh or frozen blueberries (do not thaw if frozen)
For the Maple Glaze
1/2 cup powdered sugar
2 tablespoons pure maple syrup
1-2 teaspoons lemon juice

BeginnerBakes lemon blueberry muffin ingredients with maple glaze prep

Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the egg lightly. Add the yogurt, vegetable oil, milk, vanilla extract, lemon zest, and lemon juice. Stir until well combined.
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture just until combined. The batter should be slightly lumpy—do not overmix.
Carefully fold in the blueberries, distributing them evenly through the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the muffins cool, prepare the maple glaze by mixing powdered sugar, maple syrup, and lemon juice in a small bowl until smooth. Add more lemon juice if you want a thinner glaze.
Once muffins are completely cooled, drizzle the maple glaze over the tops. Allow glaze to set before serving.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

BeginnerBakes lemon blueberry muffin batter being portioned into liners

Tips

Equipment Needed

Use a 12-cup muffin tin, paper liners or oil spray, two mixing bowls, measuring cups and spoons, a whisk, spatula, small glaze bowl, toothpick, and wire rack. A cookie scoop helps portion the lemon blueberry batter evenly without crushing the berries.

Ingredient Prep Notes

Zest the lemon before juicing it so the fruit is easier to hold. Toss frozen blueberries into the batter straight from the freezer and fold gently so the muffins stay light and the berries remain whole.

Oven Note

Bake at 375 degrees F (190 degrees C) on the center rack until the tops spring back and a toothpick comes out clean. Let the muffins cool before glazing so the maple glaze sets instead of soaking into the warm tops.

Easy Upgrade Ideas

Add a pinch of cinnamon or ginger to the dry ingredients for a warmer flavor. For crunch, sprinkle coarse sugar, sliced almonds, or a simple streusel over the muffins before baking.

Frequently Asked Questions

Can I use frozen blueberries?: Yes. Do not thaw them first, and fold them in gently to avoid streaking the batter too much.
Why should I avoid overmixing?: Overmixing develops gluten and can make muffins dense. Stop folding when the flour disappears, even if the batter is slightly lumpy.
Can I glaze the muffins while warm?: It is better to wait until they are cool. Warm muffins melt the maple glaze and make it run off the tops.

Ingredient Replacements

Use plain dairy-free yogurt and plant-based milk if you need a dairy-free batch. Fresh or frozen blueberries both work, but keep frozen berries frozen until folding so the batter does not turn watery. Whole wheat pastry flour, a gluten-free blend, or a flax egg can be used, though the texture may be slightly different.

Storage and Reheating

Store cooled glazed muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze unglazed muffins for up to 2 months. Reheat gently in a low oven or microwave, then add glaze after warming if possible.

Read related air fryer guides and cooking tips.

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Lemon Blueberry Muffins with Maple Glaze Recipe

Recipe Details

Ingredients

Instructions