The Story Behind These Blueberry Muffins with Glaze

During my childhood, blueberry season was a big deal — always arriving at the end of August, right before school started. My mom would take us blueberry picking.

Where we live now, blueberry season starts much earlier, in March and April. To keep this sweet family tradition alive, I take my kids picking every year. One of our go-to recipes is these soft, fluffy blueberry muffins with a lemon glaze — easy to make with fresh or frozen berries and perfect for breakfast or an afternoon snack.

Health Benefits of Blueberries

Blueberries are a great source of the following:

Fiber
Vitamin C
Vitamin K

In addition, they are also high in antioxidants.

Antioxidants help your body counteract free radicals which cause DNA damage. Also, antioxidants help lower cholesterol.

Some other health benefits linked to blueberries include lowering blood pressure, managing blood sugar, and aiding digestion.

Tips for Baking with Frozen Blueberries

One treat I like to make with our blueberries is blueberry muffins with a lemon glaze. These muffins are equally good with frozen berries if you don’t have any fresh on hand. Make sure to mix a spoonful of flour with your frozen berries, and this will help the blueberries not sink to the bottom of the muffins.

Why I Bake with Freshly Milled Flour

To start, you need to mill soft white wheat berries. Soft white wheat berries are better for muffins or any bread product without yeast because they have less protein than hard white wheat berries. As a result, your baked goods will have less gluten and a softer texture.

Freshly milled wheat flour has the following vitamins:

thiamin (B1),
riboflavin (B2)
niacin (B3)
pantothenic acid (B4)
biotin (B7)
folate (B9)
vitamin E

Also, it contains these important minerals:

copper
magnesium
zinc
phosphorus
iron

Ingredients for Blueberry Muffins with Lemon Glaze

1 ½ cups freshly milled flour
½ tsp. salt
2 tsp. baking powder
1/3 cup olive oil
¾ cup organic sugar
1/3 cup milk
1 egg
½ cup sour cream
1 cup blueberries (fresh or frozen)

Glaze

½ cup powdered sugar
2-3 tsp. lemon juice
Splash of milk

How to Make Blueberry Muffins with Lemon Glaze

Put 1 ½ cups of freshly milled flour in a mixing bowl along with ½ tsp. salt and 2 tsp. of baking powder. You can substitute with 1 ½ cups of all-purpose organic flour if you don’t have wheat berries or a mill.

Next, cream ¾ cup of sugar with 1/3 cup of olive oil. Add 1 egg, 1/3 cup of milk, and ½ cup of sour cream and mix in.

Add your bowl of flour, salt, and baking powder to your wet ingredients.

Now it’s time to add 1 cup of blueberries. If using frozen berries, mix one spoonful of flour in your berries.

Add to your batter and fold in with a spatula.

Line your muffin tins with unbleached muffin liners. Spoon the batter in until the muffin cups are 2/3 of the way full and bake at 375°F for 20-25 minutes.

When done, let cool on a wire baking rack.

To make the lemon glaze, put ½ cup powdered sugar in a bowl with 2-3 tsp. lemon juice and a splash of milk. Stir together and drizzle on top of blueberry muffins with a fork.

Serve these muffins with scrambled eggs, bacon, or sausage for a protein-rich breakfast that will keep your family full for hours!

Frequently Asked Questions About Blueberry Muffins with Glaze

Can I use frozen blueberries for muffins with glaze?
Yes! Frozen blueberries work beautifully. Just toss them in a spoonful of flour before adding them to your batter — this keeps them from sinking to the bottom as they bake.

How do I keep the lemon glaze from melting off my muffins?
Allow your muffins to cool completely on a wire rack before adding the glaze. If the muffins are too warm, the glaze will melt and run off instead of setting.

Can I substitute all-purpose flour for freshly milled flour?
Absolutely. While freshly milled soft white wheat flour gives these muffins a tender, wholesome texture, you can easily swap in organic all-purpose flour using a 1:1 ratio.

How should I store leftover blueberry muffins with glaze?
Store them in an airtight container at room temperature for up to 3 days, or freeze them in a freezer-safe bag for up to 3 months. Then thaw overnight for the best texture.

More Easy & Healthy Breakfast Ideas

This post is part of my Easy Healthy Breakfast Ideas series:

I hope this series inspires you to create nourishing breakfasts your family will remember!

Did You Make These Blueberry Muffins with Lemon Glaze?

Please leave a comment below and share what you thought!