I came home from church Sunday afternoon and was craving something soft, sweet, and bright! These Glazed Lemon Blueberry Muffin Tops were the very happy result of that craving. They were so
Somewhere between a muffin, a scone, and a cookie, these Glazed Lemon Blueberry Muffin Tops absolutely melt in your mouth. They are light, creamy, moist, and bursting with blueberries!
Blueberry and lemon are such a great combo, especially to celebrate summer! If you love blueberry and lemon too, you’ll love my Lemon Ricotta Pancakes and my Lemon Blueberry Greek Yogurt Muffins.
If you glance down at the recipe, you’ll notice I used the “Melted Butter in Chilled Cream” method. The butter forms small globules in the chilled cream. When this is mixed into the batter, these tiny beads of butter will heat up in the oven, make steam, and form air pockets in the tender muffin tops.
These are best mixed by hand. We don’t want to overwork the batter or crush the blueberries. Once they come out of the oven, let them cool and then drizzle them with a lemony glaze. Heaven! Enjoy friends and happy summer.
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Glazed Lemon Blueberry Muffin Tops
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 18 muffin tops 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Somewhere between a muffin, a scone, and a cookie, these Glazed Lemon Blueberry Muffin Tops absolutely melt in your mouth.
Ingredients
For the Muffin Tops
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons melted butter
- zest of one lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 heaping cup fresh blueberries
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon heavy cream
- pinch of salt
- water by the 1/2 teaspoon, as needed to thin to a drizzling consistency
Instructions
For the Muffin Tops
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Measure out 1/2 cup of heavy cream plus 1/2 cup of milk together, and place in the freezer to chill for 5-10 minutes.
- In the meantime, mix all-purpose flour, sugar, baking powder, and salt into a medium bowl and whisk together.
- Melt butter and pour into the chilled milk and cream.
- Add cream mixture to flour mixture, along with the lemon zest, lemon juice, and vanilla extract. Stir until just combined.
- Gently fold in blueberries.
- Scoop batter onto the baking sheet. I use a spring-loaded ice cream scoop to drop about 2 heaping tablespoons of batter per muffin top, 12 per baking sheet.
- Bake at 350 degrees for 12-15 minutes. Transfer to a cooling rack, and then drizzle the glaze over each cooled muffin top. The glaze will harden as it cools.
For the Glaze
- In a small bowl, whisk together powdered sugar, lemon juice, heavy cream and salt. Add water by the 1/2 teaspoonful, whisking as you go, until the glaze is a drizzling consistency.
Nutrition
- Serving Size: 1 Muffin Top
- Calories: 149
- Sugar: 13g
- Sodium: 128mg
- Fat: 4.9g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 0.7g
- Protein: 2g
- Cholesterol: 14mg
Kathy B says
Loved these!
Kathy B says
Meant to also say – these reminded me of madeleine cakes without needing a special pan.
Julie says
Wonderful!
Zora A Santelices says
I don’t have heavy cream. Can I use half n half?