Blueberry Muffins with a Sugared Glaze

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Hey everyone! Chelsea back from Chelsea’s Messy Apron with a simple blueberry muffin recipe for you all today!

We love muffins around here and this recipe is perfect for all those summer berries. They are quick to make and the glaze on top is delicious! The glaze makes them almost like a hybrid between a doughnut and a muffin. The glaze on these is just like what you find covering a doughnut and is great with the burst of berries and the sweetness of this muffin!

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 froze as long as you keep the same amount as indicated.

Hope you all enjoy 🙂

More delicious muffins from Chelsea’s Messy Apron:

Flourless Greek Yogurt Banana Oat Muffins

Healthy Flourless Almond Apple Muffins

Skinny Peanut Butter, Chocolate, and Banana Muffins

Flourless Pumpkin Chocolate-Chip Muffins

Blueberry Muffins with a Sugared Glaze

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We love muffins around here and this recipe is perfect for all those summer berries. They are quick to make and the glaze on top is delicious! 
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Chelsea Lords
Servings: 12 Muffins


  • 1 stick butter
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups blueberries
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups white flour
  • 1/4 teaspoon cinnamon

Sugared Glaze:

  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 4 tablespoons heavy cream


  • Preheat the oven to 375 degrees F. Spray or line a muffin tin and set aside.
  • Beat together the sugar and butter until creamy. Add in the eggs, vanilla and milk. Stir to combine.
  • In another bowl, stir together the salt, baking powder, flour, and cinnamon. Place the blueberries in a small bowl and sprinkle 2 teaspoons of the flour mixture over them. Toss to coat the berries with flour.
  • Add the remaining flour mixture to the wet ingredients and mix until just barely combined. Fold in the blueberries by hand until evenly dispersed through the batter.
  • Fill muffin tins 3/4ths the way full and bake for 25-30 minutes.
  • Remove and allow to cool.


  • Beat together all of the ingredients and either spoon over the muffins or carefully dip the tops of the muffins in the glaze.


Serves: 12

Calories337kcal (17%)Carbohydrates57g (19%)Protein4g (8%)Fat11g (17%)Saturated Fat6g (30%)Cholesterol55mg (18%)Sodium134mg (6%)Potassium136mg (4%)Fiber1g (4%)Sugar39g (43%)Vitamin A378IU (8%)Vitamin C2mg (2%)Calcium55mg (6%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast
Cuisine American
Keyword blueberry muffins, blueberry muffins with a sugared glaze, Muffin Recipes
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Chelsea Lords

Chelsea is the blogger behind Chelsea’s Messy Apron. She is always experimenting in the kitchen and making new things to eat. “Or I am in the kitchen eating. Both are good.” She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

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