Lemon- Glazed Blueberry Muffins

Bakery-worthy muffins made from scratch with real, wholesome ingredients.   Lemon- Glazed Blueberry Muffins




I mean, how good do these look? These blueberry muffins are light, tender, not too sweet, and loaded with blueberries. Best of all, they are drizzled with a tart but sweet lemon glaze. Blueberries and lemon go together beautifully. They are a match made in heaven.

Homemade muffins are super easy to make. I would almost say that they are foolproof ( did I just call you a fool?)

For best results:

  • Always sift your dry ingredients. This will give you a light, airy muffin. Sometimes dry ingredients tend to get clumps. You don’t want to bite into a big clump of baking soda, for example. That would be gross.
  • Don’t over mix. The more you mix, the more the glutens develop. This results in a tough, dense muffin. Just mix until the dry ingredients are incorporated.
  • Read the entire recipe first, before starting. You don’t want to be halfway in and discover that you are out of an ingredient.
  • On the same note: before starting your recipe, place all your ingredients on the counter. As you use each ingredient, put it away. That way, you will be much less likely to forget a component.
  • Measure everything. Unlike savory recipes where I never really measure anything, baked goods require exact measurements. When measuring dry ingredients, level off with the flat side of a butter knife.
  • Make the recipe at least once, exactly as written. Once you have the method down, then you can start playing around with the ingredients. By this, I mean to keep the base recipe but perhaps change the blueberries for peaches or cranberries or sub the oil for melted butter. As long as you keep the exact ratio of ingredients, the muffins should turn out great.


Lemon-Glazed Blueberry Muffins

Recipe Source: Vintage Vibes

Lemon Glaze:

  • one cup powdered sugar
  • 2 Tablespoons fresh lemon juice (about 1/2 a lemon)
  1. In a bowl, mix together until pouring consistency. If the mixture is too thick, add a couple of drops of water or lemon juice until you reach the right consistency. Set aside.

Blueberry Muffins

  • 1 cup milk ( you can substitute any plain, unsweetened non-dairy milk)
  • 2 Tablespoons of fresh lemon juice, plus the zest of one lemon
  • 3/4 cup brown sugar
  • one large egg
  • 1/4 cup vegetable oil
  • 1/2 cup sour cream or Greek Yogurt (plain, unsweetened)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups blueberries, fresh or frozen (if using frozen blueberries, don’t defrost)


  1. Preheat oven to 400 Degrees. In a medium-size bowl mix together milk, lemon zest and juice, brown sugar, egg, vegetable oil, sour cream, and vanilla.
  2. In a large bowl, sift flour, salt, baking powder, and baking soda. Make a well in the middle. Add the wet ingredients. Mix just until the dry ingredients are incorporated. Stir in blueberries.
  3. Pour the mixture, 3/4 cup full into a greased 12 cup muffin pan. Bake until a toothpick inserted in the center comes out clean – 20 to 25 minutes. Let cool in pan on a wire rack for 5 minutes before removing from muffin pan to cool completely. Drizzle muffins with Lemon Glaze. Yields: 12 muffins

* These muffins freeze really well, once they are cool, wrap and store in the freezer.




20 – Minute Smoked Salmon Pasta with Dill and Capers


Smoked Salmon Pasta with Dill and Capers – When you really want to treat yourself to a luxurious meal, but you are short on time, this 20- minute pasta comes to the rescue!

While your pasta is cooking, saute shallot or finely chopped onion- if you prefer, in a little butter until tender. Add chicken broth, fresh lemon juice, and zest. Let the mixture reduce by half – it should only take a few minutes. Stir in cream cheese and capers. At the last minute, gently fold in the smoked salmon and the fresh dill. Now give it a taste and add salt and pepper if needed.

So simple, but it tastes like you spent hours fussing. Now pour yourself a nice glass of wine. You deserve it after all of that hard work!

Creamy Smoked Salmon Pasta with Dill and Capers

Recipe source: Vintage Vibes
servings: 2 -3

  • 8 oz. uncooked penne pasta or similar size pasta
  • 1 Tbsp. Butter
  • 1 large shallot, minced
  • 1 1/2 cups of low sodium chicken or vegetable broth
  • juice and zest of one lemon
  • 4 oz. light cream cheese
  • 1 1/2 Tbsp. capers
  • chopped fresh dill, about 1 Tbsp
  • 4 oz. cold-smoked ( Lox-style) salmon, thinly sliced
  • salt and pepper to taste


  1. Cook pasta according to instructions. Reserve about 1 cup of the starchy pasta water. Drain well.
  2. In a large skillet melt butter over medium heat, saute shallot for 3 or 4 minutes until softened. Add stock, lemon juice, and lemon zest. Over high heat, reduce mixture by half.
  3. Whisk in cream cheese, add capers. Right before serving, gently fold in the smoked salmon and fresh dill. Stir in a little of the reserved pasta water if the sauce is too thick.  Season with salt and pepper, to taste.