Everyone goes crazy over these cakey blueberry muffins! They are so incredibly moist, bursting with extra blueberries and the sweet and tangy Lemon Glaze is out of this world! You won’t be able to stop at just 3..or at least I couldn’t…
Growing up, it was always a special treat when mom gave into our pleas for then Price Club (now Costco), oversized, soft cakey blueberry muffins. Today it’s a special treat for Patrick when I give into his pleas for Cotstco oversized, soft, cakey blueberry muffins.
Everyone has their idea of a perfect blueberry muffin. To me, I like the soft cakiness of the Costco blueberry muffin but more fluffy and not quite as dense – but still a little more cakelike AKA incredibly moist, tender crumb. I attempted to achieve this with these Blueberry Muffins- and I think they are pretty close- are close enough that Patrick and I just couldn’t stop devouring them.
And because lemon and blueberries love each other and I love them together, I adapted the lemon glaze from my Hot Mama’s Lemon Poke Cake to drizzle all over these muffins. So you have a slightly sweet, moist, muffin with juicy blueberry bursts in every bite (I loaded these with extra blueberries) complimented by a heavenly sweet and tangy lemon glaze. You have my perfect blueberry muffin.
I hope you enjoy every moist, sweet and tangy bite!
Want to try these Blueberry Muffins?
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 15 minutes |
| Cook Time | 19 minutes |
| Servings | muffins |
- 12 oz. blueberries (about 2 1/2 cups)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups sugar
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup Vegetable oil
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon lemon extract
- 1 1/4 cups sifted powdered sugar
- 1 1/2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons lemon juice
Ingredients
Lemon Glaze
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- Preheat oven to 425 degrees F. Spray 18 muffin cups (1 1/2 tins) with nonstick cooking spray containing flour or grease and flour muffin cups.
- In a large bowl, whisk flour, baking powder and salt together. Add blueberries and toss until evenly coated.
- Whisk sugar and eggs together in a separate medium bowl until combined. Slowly whisk in cooled butter and oil into sugar/eggs until combined, followed by milk, sour cream, vanilla and lemon extract until combined.
- Using a rubber spatula, fold egg mixture into flour mixture just until moistened, don’t overmix! (mixture will be lumpy)
- Using an ice cream scooper or large spoon, divide batter evenly among 18 prepared muffin cups.*
- Bake muffins at 425 degrees F for 17-19 minutes or until toothpick inserted into the center of muffins comes out clean. Let muffins cool in tin for 5 minutes then transfer to wire rack to cool completely before glazing.
- To prepare the Lemon Glaze, beat all the ingredients together until smooth, adding additional lemon juice for tangier, more sugar for sweeter. If you desire a thinner glaze, add milk one teaspoon at a time. Lightly glaze cooled muffins.
- Store leftover muffins in an airtight container for up to 5 days.
For oversized muffins, divide the batter evenly between 14 muffin cups.
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It just isn’t fair!! Here is is 5 am and I’m getting ready for a trip and all I’ll get for breakfast is some lousy granola. The granola isn’t even homemade. How sad is that? I can certainly smell the delicious blueberries and with lemon glaze — YUM. I’ll have to make some once I get back home. Have a great weekend. xxxooo.
sorry Marisa! I hope you have an absolutely fantastic trip to make up for it or maybe just eating a dozen of these by yourself when you get back will make up for it 🙂 xo
Nice muffins, Jen. Thank you. Have a good weekend.
Thank yo so much Liz, I hope you have a great weekend too!
These muffins are gorgeous! These’re definitely better options than my breakfast was, I can almost smell the sweet blueberries, the fresh lemon! Delicious recipe! Have a wonderful Sunday! – Love, Anna
Thank you so much Anna, you are the sweetest! I wish I had more leftovers so I could have had them for breakfast too! I sent them all with my husband for his brother’s birthday and now I’m regretting my generosity 🙂 Thanks again!
Hi Jen! Blueberry muffins are one of my favorites! Where we lived in MI we were surrounded by blueberry farms and I always looked forward to all things blueberry! We grow blueberries here, but unfortunately the birds love them as much as we do which is how I discovered frozen wild Maine blueberries. They are smaller and the flavor is more concentrated so that’s what I use when my blueberry craving hits and now you have me craving them!
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Hi Dorothy, being surrounded by blueberry farms sounds magical! I will have to check out frozen wild Maine blueberries – they sound perfect with their concentrated flavor for when its no longer blueberry season! I hope these muffins satisfy your blueberry cravings!
These muffins look delicious. My husband and I both had mothers who made lemon blueberry bundt cakes when we were growing up. These muffins remind us of those cakes. Delicious recipe.
Hi Patty, thank you so much! That is so sweet you both had mothers who made lemon blueberry bundt cakes – I love that these remind you of those cakes – now I am going to have to make a bundt cake version – sounds delicious 🙂
Best Blueberry Muffins ever…..soo moist. Love love love them!!!!!
YAY! so happy to hear you love them so much Diane! Thank you, have a great weekend with lots of muffins! 🙂
These came out delicious! Made these and your one pot cheese penne pasta. Sooooo good!!!!!!
Awesome Carla! I am so happy you loved these muffins and the penne pasta! Thank you for making my recipes and taking the time to comment and brighten my day!