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Easy Freezer-Friendly Peach Blueberry Muffins Recipe with Lemon Glaze

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These easy freezer-friendly peach blueberry muffins with a zingy lemon glaze are perfect for busy mornings or last-minute snacks, combining juicy fruit bursts with a bright, tangy finish.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup diced peaches (fresh or canned, drained well)
  • 1 cup blueberries (fresh or frozen, if frozen, do not thaw)
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1–2 teaspoons milk or water

Instructions

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease it lightly.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
  3. In a separate bowl, beat the eggs until foamy, then whisk in the melted butter, Greek yogurt, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Do not overmix; a few lumps are okay.
  5. Gently fold in the diced peaches and blueberries (add frozen blueberries straight from the freezer).
  6. Spoon the batter evenly into the muffin cups, filling about two-thirds full.
  7. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and springy.
  8. Transfer muffins to a cooling rack and let cool completely before glazing.
  9. To make the lemon glaze, whisk powdered sugar with fresh lemon juice and lemon zest in a small bowl. Add milk or water 1 teaspoon at a time to reach desired drizzling consistency.
  10. Drizzle the lemon glaze over the cooled muffins and let set for 10–15 minutes before serving or freezing.
  11. To freeze, wrap cooled and glazed muffins individually in plastic wrap, then place in a freezer-safe bag or container. Best enjoyed within 2 months.

Notes

Do not overmix the batter to keep muffins tender and fluffy. Use frozen blueberries straight from the freezer to prevent sogginess. Drain canned peaches well to avoid excess moisture. Cool muffins completely before glazing to prevent glaze from melting. Adjust glaze thickness with milk or water as needed. Muffins freeze well for up to 2 months; thaw overnight in fridge or warm briefly before serving.

Nutrition

Keywords: peach blueberry muffins, freezer-friendly muffins, lemon glaze, easy muffins, breakfast muffins, fruit muffins, quick muffins

Find it online: https://lyrafeast.com/easy-freezer-friendly-peach-blueberry-muffins-recipe-with-lemon-glaze/