12 Delicious Glazed Lemon Blueberry Muffins Recipes

Get ready to brighten your baking routine with our roundup of 12 Delicious Glazed Lemon Blueberry Muffins Recipes! Perfect for home cooks looking for a sweet twist on a classic, these muffins combine the zesty freshness of lemon with the juicy burst of blueberries, all topped with a tempting glaze. Whether you’re craving a morning treat or a delightful dessert, these recipes promise to deliver. Keep reading to find your next favorite bake!

Classic Glazed Lemon Blueberry Muffins

On a bright summer morning, nothing heralds the season quite like the harmonious blend of tangy lemon and sweet blueberries nestled within a tender, glazed muffin. These Classic Glazed Lemon Blueberry Muffins are a testament to the joy of baking, offering a perfect balance of flavors and textures that elevate the humble muffin to gourmet status.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1 tbsp lemon zest, finely grated
• 1/4 cup fresh lemon juice
• 1 1/2 cups fresh blueberries, rinsed and dried
• 1 cup confectioners’ sugar
• 2 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the melted butter, lightly beaten eggs, whole milk, lemon zest, and fresh lemon juice until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Tip: Overmixing can lead to dense muffins.
5. Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
8. While the muffins cool, whisk together the confectioners’ sugar and fresh lemon juice to create a smooth glaze.
9. Once the muffins have cooled slightly, drizzle each with the lemon glaze. Tip: For a thicker glaze, let it sit for a minute before drizzling to allow it to slightly thicken.

Best enjoyed warm, these muffins boast a moist crumb punctuated by bursts of juicy blueberries, all enveloped in a crisp, sugary glaze that adds a delightful contrast. Serve them alongside a dollop of clotted cream for an indulgent twist or as a standalone treat with your morning coffee.

Vegan Glazed Lemon Blueberry Muffins

Whisking together the zest of summer and the sweetness of berries, these Vegan Glazed Lemon Blueberry Muffins offer a delightful harmony of flavors, perfect for a leisurely breakfast or a refined afternoon treat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/3 cup coconut oil, melted
• 1 cup almond milk, unsweetened
• 1 tbsp apple cider vinegar
• 1 tsp pure vanilla extract
• 1 tbsp lemon zest, finely grated
• 1 cup fresh blueberries, washed and dried
• 1/2 cup powdered sugar, for glaze
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the sifted flour, granulated sugar, baking soda, and sea salt.
3. In a separate bowl, whisk together the melted coconut oil, almond milk, apple cider vinegar, vanilla extract, and lemon zest until fully incorporated.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Add the blueberries to the batter, folding gently to distribute evenly without crushing the berries.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. While the muffins cool, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
9. Once the muffins have cooled slightly, drizzle each with the lemon glaze.

Heavenly moist with a tender crumb, these muffins boast a vibrant lemon tang complemented by bursts of juicy blueberries. Serve them warm with a dollop of coconut whipped cream for an extra indulgent touch.

Gluten-Free Glazed Lemon Blueberry Muffins

Gracefully blending the zest of summer with the comfort of home baking, these gluten-free glazed lemon blueberry muffins offer a symphony of flavors, where the tartness of fresh lemons meets the sweetness of ripe blueberries, all encased in a tender, moist crumb.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup clarified butter, melted and cooled
• 3/4 cup organic cane sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup buttermilk
• 1 cup fresh blueberries
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, baking powder, baking soda, and sea salt until well combined.
3. In a separate bowl, combine the melted clarified butter and organic cane sugar, stirring until the mixture is smooth and slightly fluffy.
4. Add the lightly beaten eggs, lemon zest, and fresh lemon juice to the butter mixture, whisking until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Gently fold in the fresh blueberries, being careful not to overmix to avoid crushing the berries.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
9. While the muffins cool, whisk together the powdered sugar and fresh lemon juice to create a smooth glaze.
10. Once the muffins have cooled slightly, drizzle the glaze over the top of each muffin.

Light and airy with a delicate crumb, these muffins boast a perfect balance of sweet and tart, enhanced by the juicy burst of blueberries. Serve them warm with a dollop of clotted cream for an indulgent breakfast treat or enjoy them as a refined afternoon snack with a cup of Earl Grey tea.

Double Lemon Glazed Blueberry Muffins

Delightfully tangy and sweet, these Double Lemon Glazed Blueberry Muffins are a perfect blend of citrus and berry flavors, encased in a tender, moist crumb that promises to brighten any morning.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 cup clarified butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1 tbsp pure vanilla extract
• Zest of 2 lemons
• 1 1/2 cups fresh blueberries, washed and dried
• 1 cup confectioners’ sugar
• 3 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, mix the clarified butter, lightly beaten eggs, whole milk, vanilla extract, and lemon zest until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Add the blueberries to the batter, folding gently to distribute evenly without crushing the berries.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. While the muffins cool, whisk together the confectioners’ sugar and fresh lemon juice to create a smooth glaze.
9. Once the muffins are completely cool, drizzle the lemon glaze over the tops, allowing it to set slightly before serving.

Best enjoyed fresh, these muffins boast a delicate crumb interspersed with juicy blueberries, all crowned with a zesty lemon glaze that adds a refreshing finish. For an extra touch of elegance, serve alongside a dollop of lemon-infused whipped cream.

Lemon Blueberry Muffins with Cream Cheese Glaze

Captivating the essence of summer, these Lemon Blueberry Muffins with Cream Cheese Glaze combine the tartness of fresh lemons with the sweetness of ripe blueberries, all enveloped in a moist, tender crumb and topped with a lusciously smooth glaze.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted and cooled
• 1/2 cup buttermilk, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp lemon zest, finely grated
• 1/2 cup fresh blueberries, washed and dried
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar, sifted
• 1 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour and granulated sugar.
3. In a separate bowl, combine the melted butter, buttermilk, lightly beaten eggs, and lemon zest until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure a tender crumb.
5. Carefully fold in the blueberries, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. While the muffins cool, prepare the glaze by beating the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.
9. Once the muffins have cooled slightly, drizzle each with the cream cheese glaze.

Remarkably balanced in flavor, these muffins offer a delightful contrast between the bright lemon and sweet blueberries, with the cream cheese glaze adding a rich, velvety finish. Serve them at brunch with a dollop of clotted cream for an extra indulgent treat.

Healthy Glazed Lemon Blueberry Muffins

Elevate your morning routine with these Healthy Glazed Lemon Blueberry Muffins, a delightful blend of tart citrus and sweet berries encased in a tender, wholesome crumb. Perfect for a nutritious start or a refined afternoon treat, these muffins promise a burst of flavor in every bite.

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup pure maple syrup
• 1/3 cup extra-virgin olive oil
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp lemon zest, finely grated
• 1/4 cup fresh lemon juice
• 1 tsp pure vanilla extract
• 1 cup fresh blueberries
• 1/2 cup Greek yogurt, for the glaze
• 1 tbsp honey, for the glaze
• 1 tsp lemon zest, for the glaze

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the whole wheat pastry flour, almond flour, baking soda, and sea salt until well combined.
3. In a separate bowl, combine the maple syrup, olive oil, lightly beaten eggs, lemon zest, lemon juice, and vanilla extract, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Add the fresh blueberries to the batter, folding gently to distribute evenly throughout.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. While the muffins cool, prepare the glaze by whisking together the Greek yogurt, honey, and lemon zest until smooth.
9. Once the muffins have cooled slightly, drizzle each with the prepared glaze.

Yield muffins that are moist and fluffy, with a perfect balance of sweet and tart flavors. For an extra touch of elegance, serve these muffins on a vintage cake stand accompanied by a pot of freshly brewed herbal tea.

Lemon Blueberry Muffins with Yogurt Glaze

Vibrant and bursting with the fresh flavors of summer, these Lemon Blueberry Muffins with Yogurt Glaze are a delightful treat that combines the tangy zest of lemon with the sweet juiciness of blueberries, all enveloped in a creamy, smooth yogurt glaze.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk yogurt
• 1 tbsp lemon zest, finely grated
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries, rinsed and dried
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup powdered sugar, for glaze
• 1 tbsp whole milk yogurt, for glaze
• 1 tsp lemon juice, for glaze

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and sea salt.
3. In a separate bowl, combine the melted clarified butter, lightly beaten eggs, whole milk yogurt, lemon zest, and fresh lemon juice until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Add the fresh blueberries to the batter, folding them in gently to distribute evenly without breaking the berries.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. While the muffins cool, prepare the yogurt glaze by whisking together the powdered sugar, whole milk yogurt, and lemon juice until smooth.
9. Once the muffins have cooled slightly, drizzle each with the yogurt glaze.

Zesty and moist, these muffins offer a perfect balance of sweet and tart, with the yogurt glaze adding a creamy contrast to the fluffy texture. Serve them at your next brunch or enjoy as a refined afternoon snack with a cup of Earl Grey tea.

Spiced Glazed Lemon Blueberry Muffins

Just as the summer sun begins to cast its golden glow, these Spiced Glazed Lemon Blueberry Muffins emerge as the perfect blend of zest and sweetness, offering a delightful twist on a classic favorite. Their tender crumb and vibrant flavors are a testament to the art of baking, promising to elevate your morning routine or afternoon tea.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk
• 1 tbsp lemon zest, finely grated
• 1/2 cup fresh blueberries, rinsed and dried
• 1/2 tsp ground cardamom
• 1/4 tsp sea salt
• 1/2 cup confectioners’ sugar
• 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, ground cardamom, and sea salt until well combined.
3. Create a well in the center of the dry ingredients and pour in the melted clarified butter, lightly beaten eggs, buttermilk, and lemon zest. Gently fold the mixture until just combined, being careful not to overmix.
4. Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow for rising.
6. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. While the muffins cool, whisk together the confectioners’ sugar and fresh lemon juice in a small bowl until smooth to create the glaze.
8. Once the muffins have cooled slightly, drizzle each with the lemon glaze, allowing it to set before serving.

Delight in the harmonious balance of tangy lemon and sweet blueberries, complemented by the warmth of cardamom in these exquisite muffins. Their moist texture and glossy glaze make them a standout addition to any brunch table or as a refined afternoon treat.

Lemon Blueberry Muffins with Almond Glaze

Unveiling a delightful harmony of flavors, these Lemon Blueberry Muffins with Almond Glaze are a testament to the beauty of combining tart citrus with sweet berries, all enveloped in a nutty, sweet glaze that promises to elevate your morning routine or afternoon tea.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk
• 1 tbsp lemon zest, finely grated
• 1 cup fresh blueberries, washed and dried
• 1/2 cup almond flour
• 1/4 cup confectioners’ sugar
• 1 tbsp whole milk
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour and granulated sugar until well combined.
3. Add the melted clarified butter, lightly beaten eggs, buttermilk, and lemon zest to the dry ingredients, stirring until just combined to avoid overmixing.
4. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
6. Bake in the preheated oven for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. While the muffins cool, prepare the almond glaze by whisking together almond flour, confectioners’ sugar, whole milk, and vanilla extract in a small bowl until smooth.
8. Once the muffins have cooled slightly, drizzle each with the almond glaze, allowing it to set for a few minutes before serving.

Yielded with a tender crumb and bursts of juicy blueberries, these muffins are perfectly balanced by the subtle richness of the almond glaze. For an extra touch of elegance, serve alongside a dollop of lemon-infused whipped cream.

Lemon Blueberry Muffins with Honey Glaze

On a bright morning, nothing heralds the arrival of summer quite like the harmonious blend of tart lemons and sweet blueberries, baked into tender muffins and drizzled with a golden honey glaze. These Lemon Blueberry Muffins with Honey Glaze are a testament to the joy of seasonal baking, offering a perfect balance of flavors and textures that elevate the humble muffin to gourmet status.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk
• 1 tbsp lemon zest, finely grated
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries, rinsed and dried
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the melted clarified butter, lightly beaten eggs, buttermilk, lemon zest, lemon juice, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Add the fresh blueberries to the batter, folding gently to distribute evenly without crushing the berries.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. While the muffins bake, warm the honey in a small saucepan over low heat until it becomes more fluid, about 2 minutes.
9. Once the muffins are done, remove them from the oven and immediately drizzle with the warmed honey glaze.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Velvety and moist, these muffins boast a delicate crumb punctuated by bursts of juicy blueberries, all enveloped in a shimmering glaze that adds a whisper of sweetness. Serve them alongside a dollop of clotted cream for an indulgent breakfast or as a refined accompaniment to afternoon tea.

Lemon Blueberry Muffins with Coconut Glaze

Delightfully tangy and sweet, these Lemon Blueberry Muffins with Coconut Glaze are a sublime treat that perfectly balances the zest of lemon with the juiciness of blueberries, all enveloped in a silky coconut glaze. Ideal for a sophisticated brunch or a refined afternoon snack, they promise a burst of flavor in every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk
• 1 tbsp lemon zest, finely grated
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries, rinsed and dried
• 1/2 cup coconut milk, full-fat
• 1 cup powdered sugar, sifted
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour and granulated sugar until well combined.
3. Add the melted clarified butter, lightly beaten eggs, buttermilk, lemon zest, and lemon juice to the dry ingredients. Gently fold until just incorporated, being careful not to overmix.
4. Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. While the muffins cool, prepare the coconut glaze by whisking together the coconut milk, sifted powdered sugar, and vanilla extract until smooth.
8. Once the muffins have cooled slightly, drizzle each with the coconut glaze, allowing it to set for a few minutes before serving.

Zesty and moist, these muffins offer a delightful contrast between the tender crumb and the burst of blueberries, while the coconut glaze adds a luxurious finish. Serve them on a vintage cake stand for an elegant presentation that enhances their gourmet appeal.

Lemon Blueberry Muffins with Lavender Glaze

Yearning for a delightful treat that marries the zest of citrus with the sweetness of berries? These Lemon Blueberry Muffins with Lavender Glaze offer a sophisticated twist on a classic, perfect for elevating your morning coffee or afternoon tea.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk
• 1 tbsp lemon zest, finely grated
• 1 cup fresh blueberries, rinsed and dried
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup powdered sugar
• 1 tbsp culinary lavender buds
• 2 tbsp whole milk

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the melted clarified butter, lightly beaten eggs, buttermilk, and lemon zest until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Add the blueberries to the batter, folding gently to distribute evenly without crushing the berries.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. While the muffins cool, prepare the lavender glaze by combining powdered sugar, culinary lavender buds, and whole milk in a small bowl, whisking until smooth.
9. Once the muffins have cooled slightly, drizzle each with the lavender glaze, allowing it to set for a few minutes before serving.

Offering a moist crumb punctuated by bursts of juicy blueberries, these muffins are elevated by the aromatic lavender glaze, creating a harmonious blend of flavors. Serve them on a vintage cake stand for an extra touch of elegance at your next brunch gathering.

Conclusion

Perfect for any occasion, these 12 glazed lemon blueberry muffin recipes offer a delightful mix of flavors that are sure to brighten your day. Whether you’re a seasoned baker or just starting out, there’s a recipe here for everyone. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest!