Lemon Blueberry Muffins {with white chocolate glaze}

These Lemon Blueberry Muffins are perfect for an on-the-go breakfast! Or you can serve them at brunch, with a white chocolate glaze!

Lemon Blueberry Muffins | crazyforcrust.com | #blueberry #breakfast

Last weekend, when Jordan got home from her sleepover, the mom emailed me and asked for my blueberry muffin recipe because Jordan proclaimed them the “BEST blueberry muffins ever!”

I found that funny, since she refuses to eat them. They have “big” blueberries in them. “Big” meaning, you know, regular ones. Jordan prefers the blueberries that come in the can in the box of blueberry muffin mix or, even better, the blueberry muffin mixes you just add water to.

After I got that email, I realized I had not shared these muffins with you. These Lemon Blueberry Muffins are actually the recipe I based my Fruity Pebbles Muffins off of, except these have lemon and blueberry.

And did I mention the white chocolate glaze?

That’s what sets these babies apart, I promise you that.

Lemon Blueberry Muffins | crazyforcrust.com | #blueberry #breakfast

When I think blueberry the first thing I think is lemon.

When I think lemon, the first thing I think is white chocolate.

So Lemon + Blueberry + White Chocolate must be good, right?

And it sooooo is!

Lemon Blueberry Muffins | crazyforcrust.com | #blueberry #breakfast

These muffins are based on my mom’s blueberry muffin recipe. I grew up with these babies. I’d wake up on a Saturday and smell something good, and my mom would be in the kitchen making muffins for breakfast. Those were the best weekends!

The lemon flavor from the zest and the juice gives the muffins a depth of flavor. And because I love to eat two (or three) muffins for breakfast sometimes, I like to take out some of the fat. I used some greek yogurt (I love Chobani) mixed with 2 tablespoons of oil for these muffins. The yogurt makes the muffin a little chewier and denser in texture than a regular muffin, so by mixing it with oil you get a good medium of health, fluff, and chewiness. (If you prefer not to use yogurt, or don’t have it, no worries. You can use oil instead!)

And then the piece de resistance…the glaze.

White chocolate is melted with some heavy cream to create a ganache. When ready to serve, dip the muffins in the ganache. It’l run down the sides and add the perfect touch of sweetness and glamour to the muffins.

I mean, it’s ganache. Other option: drink with straw.

I ganached have the muffins, but left the others plain. For a quick breakfast before school, plain is good. For a wow on a weekend – just add ganache!

Lemon Blueberry Muffins | crazyforcrust.com | #blueberry #breakfast

Oh, and don’t forget the blueberries. The BIG ones. You heard Jordan…these are the “BEST” muffins ever! ;)

Lemon Blueberry Muffins

Lemon Blueberry Muffins


  • 3 eggs
  • 1/3 cup Nonfat Vanilla or Plain Greek Yogurt
  • 3 tablespoons oil
  • 1 cup sugar
  • Zest of one lemon
  • 3 tablespoons lemon juice
  • 6 teaspoons baking powder
  • 1 teaspoons salt
  • 4 1/2 cups flour
  • 1 cup milk
  • 2 cups fresh or frozen blueberries
  • 1/2 cup white chocolate chips
  • 1/2 cup heavy cream


  1. Preheat oven to 350 degrees. Line muffin tins with liners. (Makes about 24.) Spray them with cooking spray to avoid sticking to the paper.
  2. Whisk eggs, yogurt, and oil until no lumps remain. Stir in sugar, lemon, and lemon zest. Stir in baking powder and salt.
  3. Add half the flour and half the milk, stir to just combine. Add remaining flour and milk and stir until just combined. Carefully fold in blueberries.
  4. Scoop into muffin liners, 2/3 full. Bake for about 15-18 minutes until a toothpick comes out clean. (Mine took 17 minutes.)
  5. While the muffins are cooking and cooling, add white chocolate and heavy cream to a microwave safe bowl. Heat for 30 seconds, then whisk. Heat for up to 30 more seconds, until you can whisk together and the chocolate melts into the cream. Let cool for about 30 minutes.
  6. When ready to serve, dip the tops of the muffins in the glaze.
  7. Glaze is optional, but good!


The greek yogurt WILL change the texture and feel of the muffin. If you like a traditional muffin, substitute oil for the greek yogurt. These are dense muffins. If you prefer a lighter muffin, use about 3 or 3 1/2 cups flour.

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Fruity Pebbles Muffins

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Sweets from friends:
Monster Cookie Muffins by Something Swanky
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Blueberry Avocado Muffins by Gimme Some Oven


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This post may be linked to: Chef in TrainingLil’ LunaBuns In My OvenChic-and-CraftyI’m Lovin’ it FridaysStrut your Stuff Saturday, Weekend PotluckWeekend Wrap Up PartySundae Scoop Link Partyand all of these too!


  1. Dorothy, you had me at white chocolate glaze. These babies sound and look absolutely delicious. I’m only a fan of blueberries if they’re hiding in a muffin, and I’d definitely enjoy them here!
    Kelly @ hidden fruits and veggies recently posted..Raspberry Chia Seed PancakesMy Profile

  2. That glaze on top! Oh my goodness!
    Jamie @lifelovelemons recently posted..Browned Butter Mocha Chocolate Chip CookiesMy Profile

  3. That first picture? OMG, just gorgeous. These absolutely look like the best blueberry muffin ever!
    Ashley @ Kitchen Meets Girl recently posted..Cheesy Chicken Enchilada CasseroleMy Profile

  4. I just had a type of lemon blueberry muffin over the weekend at a friends house. It did not have white chocolate on the top! I need to try this version!
    Nancy P.@thebittersideofsweet recently posted..Walnut Pesto (pesto di noci)My Profile

  5. they look amazeballs, and the white chocolate glaze?! my kids would not eat ’cause they are weird about sweet glazes like that but I would eat a couple or 10. Perfect for a girls day :)
    michelle recently posted..Minecraft Cake and TreatsMy Profile

  6. oh that glaze! That amazing white chocolate glaze!! These look incredible and I am a blueberry machine, so these are on my must make list before blueberries are gone!! Better get on them soon!
    Tieghan recently posted..15 Minute Creamy Cashew Sun-Dried Tomato Basil Pappardelle PastaMy Profile

  7. These muffins look so amazingly fluffy, I can barely believe it! And then they’re glazed? Talk about the perfect breakfast

  8. I don’t like blueberries except when they’re in things, like muffins and breads. I bet I’d love these though! I have to say, the white chocolate ganache is my favorite part. So drippy and gorgeous, and you’re right, the only other way to eat would be through a straw! :) Pinned!
    Faith @ Pixie Dust Kitchen recently posted..Summer Recipe Round- UpMy Profile

  9. These muffins look so out of this world delicious! Like from a fairy tale. Amazing colors, and the dripping glaze makes these muffins simply irresistible! Pinned!
    Julia | JuliasAlbum.com recently posted..Strawberry almond cake barsMy Profile

  10. That glaze…it’s like it fell from heaven. So soft. light, shiny, smooth. Mmmmmm! And the muffins themselves are beautiful! Pinned!

  11. You have been holding out on us! These are beautiful!
    tanya recently posted..Grow Your Blog Networking PartyMy Profile

  12. Cracked up when I read the part about Jordan preferring the blueberries in the mix–I cannot wean my husband off of boxed brownies, no matter how fudgy a homemade one I make. He says mine are too “chocolatey.” Is that possible??
    Erin | The Law Student’s Wife recently posted..Zucchini WafflesMy Profile

  13. I’m pretty much sold on anything involving lemon…let alone bluberries and white chocolate! Thanks for sharing!
    Sarah @ Miss Candiquik recently posted..Apple Crunch PupcakesMy Profile

  14. Lemon and blueberry go so well together! It is such a vibrant and fresh flavor! These muffins look terrific!
    Kathy recently posted..Kettle CornMy Profile

  15. Lemon and blueberries are so good together. These muffins look so moist! I’ve done this combo before, but not with yogurt or white chocolate chips. I really like those additions! Yum!

  16. I love adding greek yogurt to my muffins!! The texture is awesome! I have a fast blueberry muffin recipe that I have been using for weekend breakfasts, and my kids love it too. I will surprise them with yours this weekend and add some lemon and that ganache.. yum!!
    Shawn @ I Wash You Dry recently posted..Chocolate Mint Ice Cream {eggless}My Profile

  17. Yes, these definitely look like the BEST blueberry muffins… EVA! Yum!
    Emily ~SoDomesticated~ recently posted..Cake Box Donuts…My Profile

  18. I need these muffins in my life! Loving that glaze. Gorgeous as always. Pinned. :)
    Tina @ Tina’s Chic Corner recently posted..Sweet and Sour ChickenMy Profile

  19. Loving these cupcakes!!
    Shiloh Barkley recently posted..Empties July and August 2013My Profile

  20. Lemon and blueberry is my favorite combo, ever! Topped with this white chocolate glaze, I’m in love!
    Jennifer @ Mother Thyme recently posted..30 Buffalo Chicken RecipesMy Profile

  21. Dorothy, you are a genius!! I love that you use a white chocolate ganache as the glaze. There’s nothing more annoying than fiddling with a powdered sugar glaze, trying to get the right consistency, and then at the end–it just tastes like sugar. Womp-womp. I am TOTALLY trying these muffins! Pinned!

  22. You had me at lemon and blueberry, but it really was the white chocolate glaze that did the trick!!
    Yvonne @ bitter baker recently posted..Cornbread mini muffinsMy Profile

  23. Oh kids….they say and do the darndest things! That’s awesome she doesn’t even eat them and yet she’s tooting your horn!
    Julie @ Julie’s Eats & Treats recently posted..#ad Queso Chicken Lasagna #CreateAMealMy Profile

  24. There is something earring with is recipe! I made it today and just took them out of the oven and they’re doughy and don’t taste anything like a muffin would. I love the lemon and blueberries but these are gross. Could it be the 4 1/2 cups of flour?? The dough was thick and sticky…nothing like muffin dough I’ve made before. I followed directions to a T as well. Beware!!!

    • Hi Jennifer! I’m sorry you didn’t enjoy the muffins. The use of the greek yogurt does change the texture of the muffin. It makes them chewier and thicker. If you prefer a more traditional muffin, you can substitute oil for the greek yogurt as called for in the recipe!

  25. mouth watering for sure! yummy!

  26. I have had blueberry and lemon and I have had lemon and white chocolate but never all three.These sound great! I love using yogurt in recipes! The results are always so moist (and I like the slightly denser chewier crumb!). I am especially interested in trying your white chocolate ganache!
    Wendy recently posted..Honey JumblesMy Profile

  27. Whoever can stop at one muffin is my hero. Literally my hero. I need at least two, and I normally nibble on a third an hour or two after breakfast. No self-control when it comes to sweet baked goods! Especially ones with berries. And white (or dark) chocolate. Your muffins would disappear in a heartbeat if I ever came over. And that’s SO sweet that Jordan says they’re the best ever!!
    Amy recently posted..Philly Cheesesteak FlatbreadMy Profile

  28. Ha! I love the perspective of kids…..why is it they always love the stuff that’s not real food!? These babies look delicious – pretty sure I’d call them the best blueberry muffins, too!!

  29. Just stop! Stop with all this deliciousess!! Ok, just kidding, don’t stop ;) Ever!

  30. Love the addition of the white chocolate glaze! These sound delish :)

  31. These are awful. As stated by a previous commenter the ratio of flour to other ingredients is off by an absurd margin. Pls stop gushing over the idea ladies and try the recipe. Complete failure.

    • I’m sorry you don’t like them! I’ve made the recipe (different variations) several times, and it’s one I grew up on. The batter is very thick, and the yogurt changes the texture a lot. With all oil, they taste more traditional.

  32. Would love to make these for a get-away this weekend. What is their shelf life? I’m guessing they don’t last long once they are made but I’d like to make these for Sunday breakfast…can I bake them Friday and keep them refreidgerated until eating? Thank you!

  33. I just made these muffins and I’m not so satisfied with the outcome! First of all they taste raw no matter how long you cook them! And they are not sweet enough!

    • I’m sorry you didn’t like them! I didn’t have a problem with the cooking, they are chewier because of the greek yogurt. Could that be the problem in that respect? The sweetness…well, I guess that’s personal preference. Did you use the glaze?

  34. lemon blueberry muffins… absolutely disgusting. lead weights, not enough oil to stop them sticking to the paper, tasteless and the glaze is the most disgusting thing I’ve ever tasted. ‘bake’ at your own risk, you’ve been warned… what a waste of good ingredients

  35. These look great! If I substitute the yogurt for oil, do I still include the additional 3 additional tablespoons of oil? (the next ingredient on your list)

  36. I was already making these when I started to read the comments and I’ll admit, I was a little nervous. I was already skeptical of 4 1/2 cups of flour, but the pictures sold me on trying it anyway. The batter seemed thick and difficult to work with, and I added an extra splash of milk to help fold in the blueberries. However, I was delightfully surprised with how they looked when I peeked at them after only about 10 minutes. I took mine out around 17 minutes, too – they are delicious! I am about to glaze them now but they were good all by themselves. They will be a wonderful addition to my Mother’s Day brunch tomorrow. Thanks!
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