Blueberry Muffins with Lemon Glaze | Healthier Homemade Breakfast Recipe

Last Updated on July 9, 2026 by Kimberly

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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 almost every year.

Where we live now, blueberry season starts much earlier, in March and April. To keep this sweet family tradition alive, I try to take my kids blueberry picking. 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.

Why You’ll Love Blueberry Muffins with Lemon Glaze

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.

Fresh Milled Flour for Blueberry Muffins with Lemon Glaze

To start, you need to mill soft white wheat berries. Soft white wheat berries are better for muffins or any recipe 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 and Substitutions for Blueberry Muffins with Lemon Glaze

Muffins

• Fresh milled flour -You can substitute organic all-purpose flour if needed.
• Salt – I like using Redmond Real Salt.
• Aluminum free baking powder – This is my favorite brand.
• Olive oil
• Organic sugar
• Milk – Dairy-free milk can be used instead.
• Egg – You can use Bob’s Red Mill Egg Replacer if needed.
• Sour cream – Greek yogurt is a great switch if you don’t have sour cream.
• Blueberries – Fresh or frozen berries work equally well in this recipe.

Glaze

• Powdered sugar
• Lemon juice
• Splash of milk

How to Make Blueberry Muffins with Lemon Glaze

Step 1: Put 1 ½ cups of freshly milled flour in a mixing bowl along with ½ tsp. salt and 2 tsp. of baking powder.

Step 2: 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.

Step 3: Add your bowl of flour, salt, and baking powder to your wet ingredients.

Step 4: Add 1 cup of blueberries. If using frozen berries, mix one spoonful of flour in your berries.

Step 5: Fold blueberries in with a spatula.

Step 6: 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.

Step 7: When done, let cool on a wire baking rack.

Step 8: 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!

Blueberry Muffins with Lemon Glaze

These blueberry muffins with glaze are soft and bursting with berries, finished with a bright lemon glaze. A simple, healthier breakfast you’ll love! Add a scoop of unflavored protein powder for some extra protein!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Snack

Servings 12 servings

Ingredients

  

• 1 1/2 cups fresh milled soft white flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/3 cup olive oil
• 3/4 cup organic sugar
• 1 egg
• 1/3 cup milk
• 1/2 cup sour cream
• 1 cup blueberries (fresh or frozen)
• 1 scoop unflavored protein powder (optional)
• Glaze:
• 1/2 cup powdered sugar
• 2-3 teaspoons lemon juice
• splash of milk (optional)

Instructions

 

• Mill soft white wheat berries. Add 1 1/2 cup freshly milled flour in a mixing bowl along with 1/2 tsp. salt, 2 tsp. baking powder, and 1 scoop unflavored protein powder if using.
• Cream together 1/3 cup olive oil and 3/4 cup organic sugar in a separate bowl. Add 1 egg, 1/3 cup of milk, and 1/2 cup of sour cream and mix.
• Gradually mix in bowl of dry ingredients with the wet ingredients.
• Fold in 1 cup of blueberries with a spatula.
• Line muffin tin. Fill 2/3 of the way full with batter. Bake at 375°F for 20-25 minutes.
• While muffins are baking, prepare the glaze. Put 1/2 cup powdered sugar in a bowl with 2-3 teaspoons of lemon juice. Mix together and add a splash of milk if needed to thin the glaze.
• Let muffins cool on wire rack. When cool, drizzle glaze over the tops with a fork.
• If you make this recipe, please scroll to the comments and give it a rating. This helps my website so much!

Notes

You can substitute organic all-purpose flour for the freshly milled flour at a 1:1 ratio. Also, if planning on storing muffins in the freezer, do not add the glaze until ready to eat.

How to Store and Reheat Blueberry Muffins with Lemon Glaze

Airtight Container with Lid or Plastic Storage Bag – These muffins will keep in an airtight container with lid or storage bag at room temperature for up to 3 days.

Freezer Bag – Freeze for up to 3 months. Thaw muffins on the counter overnight for the best texture.

FAQs

Can I use frozen blueberries for these muffins?

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 fresh milled flour?

Absolutely! While fresh milled soft white wheat flour gives these muffins a tender, wholesome texture, you can easily swap the same amount of organic all-purpose flour.

More Easy & Healthy Breakfast Ideas

• Baking Sheet Pancakes with Freshly Milled Flour
• Healthy Zucchini Muffins
• Homemade Granola with Organic Oats
• Banana Muffins with Chocolate Chips
• Easy Pumpkin Bread (with Caramel Glaze)
• Einkorn Flour Blueberry Muffins
• Einkorn Flour Sour Cream Chocolate Chip Muffins
• Fluffy Einkorn Flour Pancakes
• The Best Classic Einkorn Banana Muffins
• Einkorn Waffles