Bright, bakery-style muffins made with LillyBean Lemon Cupcake Mix, bursting with blueberries and finished with a light lemon glaze. Gluten-free, vegan and top-9 allergen-free.
Yield
12 standard muffins
Prep Time
10 minutes
Bake Time
18–22 minutes
Ingredients
For the Muffins
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1 package LillyBean Lemon Cupcake Mix
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¾ cup milk or vegan milk of choice
-
¼ cup oil of choice
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1 tbsp lemon zest (about 1 medium lemon)
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1 cup blueberries (fresh or frozen)
For the Lemon Glaze
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1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
- Pinch of salt
Instructions
1. Prep
Preheat oven to 325°F and line a muffin tin with 12 liners.
2. Mix the Batter
In a large bowl:
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Combine LillyBean Lemon Cupcake Mix, milk, and oil
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Stir until combined
- Add Lemon zest
- Gently fold in blueberries
Tip: If using frozen blueberries, do not thaw, to avoid color bleeding
3. Fill & Bake
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Divide batter evenly into muffin cups (fill about ¾ full)
- Bake for 18–22 minutes, until tops are lightly golden and set
- Let cool for 10-15 minutes before glazing
4. Make the Glaze
In a small bowl:
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Whisk powdered sugar, lemon juice, and a pinch of salt
- Adjust consistency as needed
5. Finish
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Drizzle glaze over slightly warm or fully cooled muffins
- Let set before serving
