Bakery Style Blueberry Muffins With Lemon Glaze

These gorgeous bakery style blueberry muffins with pretty little mushroom tops are very soft, moist and packed with fresh blueberries! And the best part is they’re topped with a delicious and easy lemon glaze!

10 minutes
30 minutes
40 minutes


  • 2 Cups (260g) Plain Flour/All purpose flour 
  • 3/4 Cup (150g) granulated Sugar, plus more to sprinkle on top
  • 1/4 Cup (50g) packed light brown sugar
  • 1 tsp vanilla extract 
  • 1/4 tsp salt
  • 2 1/2 tsp (10g) Baking powder 
  • 1/2 Cup (114g) unsalted butter 
  • 2 Eggs(weight without shell = 103g) Uk-medium size, at room temperature 
  • 1/3 Cup (80ml) Milk(room temperature)
  • 1/3 Cup (80g) Greek yoghurt (room temperature)
  • 1 1/2 Cup (225 g) Fresh Blueberries, Divided
  • 1/2 cup (65 g) Icing sugar/powdered sugar 
  • 1 tbsp - 1 1/2 tbsp Fresh lemon juice


  1. Preheat the Fan oven to 175°C/347°F (for conventional oven, 195C/383F) and spray the top of the muffin pan with non-stick cooking spray (if you don’t have it on hand, grease the top of the muffin pan with softened butter). Line a muffin pan with 9 cupcake liners (you can leave one cavity from each row).
  2. Sift plain flour/all-purpose flour, baking powder, salt in a large bowl, whisk together and set aside.
  3. In a bowl add eggs, light brown sugar, granulated sugar and vanilla extract, whisk together to combine well. Add melted butter (cooled to room temperature), milk and greek yoghurt (room temperature) and whisk together until well combined.
  4. Then pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix the batter if you want the light and airy crumbs.
  5. Toss the fresh blueberries in 1 tbsp extra flour. Then take 1 1/4 Cup (187g) of blueberries and gently fold in the batter. The batter will be thick.
  6. Evenly distribute the batter between 9 liners using a large ice cream scoop. Fill each liner to the top. Take the remaining 1/4 cup (38g) of blueberries and add 3-4 blueberries on top of each muffin. Sprinkle with granulated sugar (or raw sugar).
  7. Bake at 175°C/347°F in a Fan oven (195C/383F, for a conventional oven) for 5-6 minutes then reduce the oven temperature to 160°C/320°F (180C/356 for a conventional oven) and bake for additional 20-25 minutes or until a toothpick inserted into the centre comes out clean and muffins are golden brown.
  8. Take them out from the oven, leave them to cool for 10 minutes in a muffin pan then transfer them on a wire rack to cool completely.
  1. In a medium bowl, add the icing sugar/powdered sugar and fresh lemon juice. Stir together to fully combined. Start with 1 tbsp lemon juice, gradually you can add more if needed to make a smooth and pourable glaze.
  2. Drizzle over muffins that have cooled completely after baking.
  1. These muffins remain soft and moist at room temperature for up to 2 days if they are stored in an airtight container.
  2. They will last up to a week in the fridge and up to 2 months in the freezer if they are stored in a freezer bag. First, cool them completely then wrap in plastic wrap individually and finally put them in a large plastic bag. Freeze for up to 2 months. 
  3. To defrost, you will have to bring them to room temperature or reheat them in the microwave for a few seconds.