Blueberry Muffins with a Sugared Glaze

These blueberry muffins with a sugared glaze are so good, they should be illegal! Soft, buttery, and bursting with sweet blueberry flavor, they’re the perfect excuse to have dessert for breakfast.

Blueberries are one of my all-time favorite fruits and they work SO well in so many different bread and dessert recipes. If you love blueberries as much as I do, blueberry cookies, blueberry buckle, and blueberry lemon pound cake are a few more great recipes for you to try!

Blueberry Muffin Recipe

Blueberry muffins with a sugared glaze are the perfect breakfast option for those who like a touch of sweetness in their morning routine. (Who doesn’t?!) The burst of tangy blueberries in every bite and the sugary glaze on top make for a scrumptious and satisfying breakfast treat. They’re also great for enjoying as an afternoon snack, or whenever you’re craving something sweet, really.

Not to mention, these muffins are an ideal grab-and-go option for those busy mornings when you’re rushing out the door. Really though, making these blueberry muffins is almost as easy as eating them! With just a few simple ingredients and your muffin tin, you can whip up a batch of these berry-filled treats in no time. Plus, with the irresistible aroma of freshly baked muffins wafting through your kitchen, you’ll be the envy of all your neighbors! Psst- love blueberries? You can find my full list of recipes using them here!

Ingredients Needed

Just a few simple ingredients and you’ll be on your way to blueberry muffin heaven! I love how this recipe uses so many standard baking ingredients. It makes whipping up a batch of muffins a breeze! See the recipe card below for exact measurements.

Butter: A key ingredient for adding richness and moisture to the muffins. Without butter, the muffins would be dry and lack flavor.
White Sugar: Provides sweetness and helps to balance the tartness of the blueberries. Sugar is also important for creating a tender crumb and light texture. You can also use brown sugar instead if you want a deeper sweetness.
Large Eggs: Help to bind the ingredients together and add structure to the blueberry muffins.
Vanilla Extract: Adds a warm, sweet flavor to the muffins and also complements the blueberries well.
Blueberries: Blueberries provide a burst of flavor in every bite and are packed with antioxidants. (A win-win!) Good news- fresh or frozen blueberries can be used in this recipe.
Milk: Adds moisture and helps to create a tender crumb. Whole milk works best! The higher the fat percentage, the more tender your muffins will be.
Salt: Just a pinch to enhance the overall flavor of the muffins.
Baking Powder: Essential for giving the muffins their light and fluffy texture.
White Flour: Gives the muffins structure! Just regular all-purpose flour works fine.
Cinnamon: A warm spice that complements the flavor of the blueberries perfectly.

For the Sugared Glaze:

Powdered Sugar: Gives the glaze its signature thickness and texture. Without it, the glaze would be runny and lack sweetness.
Vanilla: Adds a warm and inviting flavor to the glaze.
Heavy Cream: Gives the glaze a rich and creamy consistency that’s perfect for drizzling over those warm blueberry muffins.

How to Make the BEST Blueberry Muffins

Making homemade muffins is so easy! These blueberry muffins only take 10 minutes to prepare, 20 minutes to cook, making them the perfect sweet treat for when you’re short on time!

Preheat Oven, Prep Pan: Preheat the oven to 375 degrees F. Then spray or line a muffin pan with paper liners and set aside.
Mix Wet Ingredients: Beat together the sugar and butter until creamy. Add in the eggs, vanilla and milk. Then stir to combine.
Mix Dry Ingredients, Coat Blueberries: In another bowl, stir together the salt, baking powder, flour, and cinnamon. Place the blueberries in a small bowl and then sprinkle 2 teaspoons of the flour mixture over them. Then toss to coat the berries with flour.
Combine: Add the remaining flour mixture to the wet ingredients and mix until just barely combined. Fold in the blueberries by hand so they’re evenly dispersed through the batter.
Bake: Fill muffin tins 3/4ths the way full and bake for 25-30 minutes.
Cool and Enjoy: Remove and then allow to cool before glazing.

Glaze

Combine Ingredients: Beat together all of the ingredients and then either spoon over the muffins or carefully dip the tops of the blueberry muffins in the glaze.

4-photo collage of muffin batter being mixed together.

Tips and Variations

Want to take your homemade blueberry muffins to the next level? Follow these tips for muffin perfection! From using frozen berries to avoiding overmixing the batter, these simple tricks will help you create bakery-worthy muffins that are sure to impress. They’re super addictive. Don’t say I didn’t warn you!

Switch Berries: If you want to substitute in strawberries or raspberries for the blueberries that would work out great! I’m sure other berries would work – fresh or frozen as long as you keep the same amount as indicated.
Frozen Blueberries: Fresh or frozen blueberries work great in this recipe. If using frozen blueberries, be sure to thaw them first and pat them dry with a paper towel to prevent excess moisture in the muffins. Keep an eye on your muffins made with frozen berries- you may need to add a minute or two of cook time to counteract the added moisture.
Don’t Overmix: Use a gentle hand when combining your wet ingredients, dry ingredients, and blueberries. One, you don’t want to smash your blueberries, and two, if you overmix your batter you may end up with hard, rubbery muffins. Note: some small lumps are okay!
Cool Before Glazing: Wait until your blueberry muffins have cooled completely before glazing to prevent the glaze from melting and running off the muffins.

Storing Leftovers

So you’ve made a batch of delicious blueberry muffins, now what? Here’s how to store them and keep them fresh if you have some left over!

At Room Temperature: Store for 3-4 days wrapped in plastic wrap or in an airtight container.
In the Freezer: You can also freeze leftover blueberry muffins! Wrap tightly in plastic wrap, then transfer to a freezer bag. They should stay good for 2-3 months. Thaw overnight in the fridge before serving!

Note: For that freshly-baked effect, pop your leftover muffins in the microwave or toaster oven for a few seconds before enjoying them!

Top-down view of a blueberry muffin cut in half.