Blueberry Muffins With Lemon Glaze (VIDEO)

These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

These lemon blueberry muffins are bursting with fresh blueberry flavor. This blueberry muffin recipe has a soft and moist crumb and they puff up perfectly. The easy lemon glaze recipe makes them completely irresistible and they always disappear fast! | natashaskitchen.com

These blueberry lemon muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven. That lemon glaze over the top is “optional, but highly necessary.” My oh my is it good!

This blueberry lemon muffins recipe couldn’t be easier – both the blueberry muffins and the sweet lemon glaze. I scored major points with my family and they devoured these quickly. They are fantastic with a big mug of tea or coffee and the glaze make these completely irresistible and stunning for summer brunch parties. Everything about these is good.

OUR LATEST VIDEOS

We added amazon affiliate links below for our favorite tools used to make this recipe.

Watch How to Make Blueberry Lemon Muffins:


I hope you are excited about making blueberry lemon muffins after watching that video! The texture of these muffins is just right. They are 100 times better than Costco muffins so if you like those, you’ll go nuts for these homemade blueberry muffins!

Easy blueberry muffins drizzled with lemon glaze

Ingredients for Blueberry Muffins:

Cook’s Tip: Measuring correctly in baking is everything! Watch our top tips and tricks on how to measure ingredients accurately.

ingredients for blueberry muffin recipe

This blueberry muffins recipe is so simple and the key to success is not to over-mix after beating the eggs and sugar. You want to see tiny lumps in the batter after mixing in the flour and it should not be perfectly smooth. I used an electric hand mixer to beat the eggs and sugar then added the flour, zest and lemon juice with a whisk and finally folded in the blueberries with a spatula.

how to make blueberry muffins with lemon glaze

You will fall in love with this lemon glaze. It adds just the right amount of tangy lemon flavor.

lemon blueberry muffins served with fresh blueberries, blueberry muffin recipe

More Blueberry Recipes to Explore:

It’s blueberry season! Check out these recipes bursting with fresh blueberries. Blueberries are good fresh, but they are even more amazing baked into recipes!

The Secret to Baking with Frozen Blueberries:

If using frozen blueberries, thaw in refrigerator and drain any excess juice. Frozen blueberries can tint the batter blue/green so thoroughly pat them dry between several layers of paper towels and fold them in gently. Do not over-mix.

Print-Friendly Recipe for Blueberry Lemon Muffins:

Blueberry Muffins Recipe with Lemon Glaze

5 from 23 votes
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
These lemon blueberry muffins are bursting with fresh blueberry flavor. This blueberry muffin recipe has a soft and moist crumb and they puff up perfectly. The easy lemon glaze recipe makes them completely irresistible and they always disappear fast! | natashaskitchen.com

These lemon blueberry muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Calories: 319 kcal
Servings: 12 muffins

Ingredients

Ingredients for Blueberry Muffins:

  • 2 eggs (large), room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1/2 cup extra LIGHT olive oil not extra virgin
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 cups all-purpose flour *measured correctly
  • 2 tsp baking powder
  • 2 tsp lemon zest from 1 large lemon
  • 2 Tbsp lemon juice from 1 large lemon
  • 1 1/2 cups fresh blueberries rinsed and dried

Optional (but highly necessary) Lemon Glaze Recipe:

  • 1 cup powdered sugar
  • 1 1/2 Tbsp fresh lemon juice (use 1 1/2 to 2 Tbsp)
  • 1/2 tsp lemon zest

Instructions

How To Make Blueberry Muffins Recipe:

  1. Line a 12-count muffin/cupcake tin with cupcake liners. Preheat oven to 400˚F. In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar with electric mixer on high speed 5 minutes. It should be thick and light in color.

  2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and 1/4 tsp salt. Set the mixer to low speed and mix just until combined.
  3. In a small bowl, add 2 cups flour and 2 tsp baking powder and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. DO NOT OVERMIX or muffins can become dense.
  4. Add 2 tsp lemon zest 2 Tbsp lemon juice and whisk in just until combined. Use a spatula to fold in 1 1/2 cups blueberries, folding just until combined.
  5. Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Bake at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean without wet dough. Remove muffins from tin and cool on a wire rack until room temperature then drizzle with lemon glaze.

How to Make Lemon Glaze Recipe:

  1. In a small bowl, combine 1 cup powdered sugar, 1/2 tsp lemon zest and 1 1/2 to 2 Tbsp lemon juice, adding lemon juice until desired consistency is reached. Stir until smooth. To thin the glaze more, add a little lemon juice or water. To thicken, add a little more powdered sugar.
Nutrition Facts
Blueberry Muffins Recipe with Lemon Glaze
Amount Per Serving
Calories 319 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 37mg 12%
Sodium 76mg 3%
Potassium 157mg 4%
Total Carbohydrates 46g 15%
Dietary Fiber 1g 4%
Sugars 29g
Protein 3g 6%
Vitamin A 3.4%
Vitamin C 5.1%
Calcium 6.6%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.

I hope you love this blueberry muffin recipe! It’s a keeper! If you try it, let me know how much you loved it!

Blueberry muffins glazed with lemon glaze and one broken in half showing center of blueberry muffin recipe

P.S. If you haven’t already, click here to subscribe to our cooking channel and click the bell icon when you do, so you will get notifications every time we post a new video! Thank you so much for subscribing!

Read comments/reviewsAdd comment/review

  • Sindhu
    April 17, 2018

    Flour should be heaped or levelled? Reply

    • Natasha
      natashaskitchen
      April 18, 2018

      Hi Sindhu, here is an article I wrote on how we measure all of our ingredients (wet and dry). For flour we spoon into the cup and level off the top. Reply

  • Sindhu
    April 17, 2018

    For plain yogurt should I add baking soda for it? Like one tea spoon? Reply

    • Natasha
      natashaskitchen
      April 17, 2018

      Hi Sindhu, since I use baking powder in this recipe (not baking soda), that is not a necessary step in this recipe. Reply

      • Sindhu
        April 17, 2018

        Actually I googled for substitute for sour cream and in one of the sites it said 1 cup yogurt plus 1 teaspoon baking soda makes sour cream, so I just wanted to cross check with you whether baking soda is necessary to be added for the substitution of sour cream? Reply

        • Natasha
          natashaskitchen
          April 18, 2018

          Hi Sindhu, here is a good article on substitution options. I have had readers report great results using just Greek yogurt (no added baking soda though). I hope you love the recipe! Reply

  • Sindhu
    April 17, 2018

    Substitute of sour cream what can I use? Please reply me very soon because I want to bake Reply

    • Natasha
      natashaskitchen
      April 17, 2018

      Hi Sindhu, I have had readers report great results using Greek yogurt or plain yogurt. Reply

  • Tzivia
    April 15, 2018

    Hey there Natasha another really great awesome muffin recipe made these on Friday morning subbed strawberries for blueberries since I am allergic to them and wow I do say they came out really so very yummy and seriously scrumptious thanx so much sweetheart for sharing can’t wait for more recipes have a really very blessed Sunday and week ahead peace Reply

    • Natasha's Kitchen
      April 15, 2018

      My pleasure Tzivia! I’m happy to hear how much you’re enjoying the recipes. Thanks for following and sharing your great review! Reply

  • Domnica
    April 14, 2018

    Oh my goodness!! Someone brought me a bunch of lemons so I made a few dozen of these to share with family and friends and they were amazing! Everyone loved them including my husband who is not a big lemon fan. Already thinking of making another batch. Thank you for this delicious recipe!! Reply

    • Natasha's Kitchen
      April 15, 2018

      You’re welcome Domnica! I’m glad to hear the recipe is a hit with everyone. Thanks for sharing your great review with other readers! Reply

  • Adriana
    April 13, 2018

    Delicioso!!!
    Salieron muy muy bien!
    Gracias!! Reply

    • Natasha's Kitchen
      April 13, 2018

      ¡Me alegra que te guste la receta Adriana! ¡Gracias por compartir tu excelente crítica! Reply

  • Nancy
    April 12, 2018

    Bonjour, par quoi je peu remplacer la crème sur. merci Reply

    • Natasha
      natashaskitchen
      April 12, 2018

      Hi Nancy, you can omit the glaze on these blueberry muffins and it will still work great! 🙂 Reply

  • sherry
    April 11, 2018

    I’m confused. Is the oven temp 400 or 350? Someone said they used 350 but didn’t say how long you would bake it for. Big difference between 350 and 400 Reply

    • Natasha
      natashaskitchen
      April 11, 2018

      Hi Sherry, recipe calls for 400˚F so that’s what I would suggest. Reply

  • Yashica
    April 10, 2018

    I made them yesterday with a little lemon juice. Loved the outcome. I would lower the temperature to 350 next time Reply

    • Natasha's Kitchen
      April 10, 2018

      I’m glad you enjoy the recipe! Thanks for sharing your review and tip with other readers! Reply

  • Denise
    April 9, 2018

    I made this today and they were delicious. I used plain greek yogurt instead of sour cream because I had it in the house. I would do that again. Reply

    • Natasha's Kitchen
      April 9, 2018

      Awesome, I’m glad to hear the recipe was a success! Thanks for sharing your great review with other readers Denise! Reply

  • Yashica
    April 9, 2018

    Will this recipe work fine without the lemon juice? Reply

    • Natasha
      natashaskitchen
      April 9, 2018

      Hi, Yashica, I always make it with the lemon juice but I suspect it would still work and bake up properly without lemon juice but it would be missing that layer of flavor. Reply

  • Jill
    April 8, 2018

    Delicious! Perfecto! Reply

  • Hannah
    April 7, 2018

    Delicious! I didn’t have muffin pans so I used 2 cake pans and it worked great! I had to bake it longer but it worked. I also used frozen blueberries, and it came out perfect! (And no I didn’t thaw them). My family loved it! 😋 Reply

    • Natasha's Kitchen
      April 9, 2018

      I’m glad to hear the recipe was a success! Thanks for sharing your excellent review with other readers Hannah! Reply

  • Mariolis
    April 7, 2018

    They look so good… I will bake them tomorrow 🙂 Thank you! Reply

    • Natasha's Kitchen
      April 7, 2018

      They taste as good as they look! Please let me know what you think of the recipe! Reply

  • Nina
    April 4, 2018

    Hands down the best muffin recipe I’ve ever made thank you and I love your videos😍 Reply

    • Natasha's Kitchen
      April 4, 2018

      That’s awesome Nina! Thanks for following and sharing your excellent review! Reply

  • Yuliya Levitskiy
    April 4, 2018

    Very easy and yummy! 😋 Reply

    • Natasha's Kitchen
      April 4, 2018

      I’m glad you enjoy the recipe Yuliya! Thanks for sharing your great review! Reply

  • April 2, 2018

    The lemon glaze on blueberry muffin made this exceptional for everyone. I have never made a muffin like this at home. So gladly i can say that i am going to try this one first time. Thanks for inspiring me. Reply

    • Natasha's Kitchen
      April 3, 2018

      My pleasure Monika! I’m glad you love the recipe. Thanks for sharing! Reply

  • Lynne
    April 2, 2018

    These were amazing! Light and lemony. Thanks for sharing this Reply

    • Natasha's Kitchen
      April 3, 2018

      You’re welcome Lynne! I’m glad you love the recipe. Thanks for sharing your great review! Reply

  • Margaret
    April 2, 2018

    Can a different fruit be used if Blueberries are not available and can this recipe be halved.
    They look delicious.. Thank you for sharing. Reply

    • Natasha's Kitchen
      April 2, 2018

      My pleasure Margaret! I would suggest using strawberries, raspberries might be too mushy. Reply

  • Lynne
    March 29, 2018

    Can you use regular vegetable oil instead of the olive oil? Reply

    • Natasha
      natashaskitchen
      March 29, 2018

      Hi Lynne, yes that should work great to use vegetable oil. Reply

  • Cristy
    March 28, 2018

    Can I replace the sour cream with plain yogurt? Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      Hi Cristy, I haven’t tested that so I can’t say for sure how it would affect the consistency since plain yogurt is thinner than sour cream. A plain Greek yogurt may work best as a substitute but again, I haven’t tested with regular yogurt. Reply

  • Olga Litvin
    March 28, 2018

    You had a blackberry cake roll recipe I made a few years ago. Where did it go? Reply

    • Natasha's Kitchen
      March 28, 2018

      Here is the direct link to that recipe Olga! Reply

      • Olga Litvin
        March 28, 2018

        I saw this recipe, but that one wasn’t a video and didn’t have lemon in it, so I wasn’t sure if its the same roll or not. Thanks Reply

  • Isabelle
    March 28, 2018

    These are so delicious! I definitely agree that the lemon glaze is necessary, yum! I will for sure be making these again 🙂 Thanks for the recipe!! Reply

    • Natasha's Kitchen
      March 28, 2018

      You’re welcome Isabelle! The lemon glaze is definitely a must, I’m glad you agree! Thanks for sharing your awesome review! Reply

  • Anya
    March 28, 2018

    I made those last night! beautiful and delicious! Thanks Natasha! Reply

    • Natasha's Kitchen
      March 28, 2018

      You’re welcome Anya! I’m glad you love the recipe just as much as I do. Thanks for sharing your excellent review! Reply

  • Kate
    March 28, 2018

    Can I use frozen blueberries? Reply

    • Natasha
      natashaskitchen
      March 28, 2018

      Hi Kate, if using frozen blueberries, thaw in refrigerator and drain any excess juice. Frozen blueberries can tint the batter blue/green so thoroughly pat them dry between several layers of paper towels and fold them in gently. Do not over-mix. Reply

  • Margarita Mandrik
    March 27, 2018

    Love them. Especially lemon glaze.😉 Reply

    • Natasha's Kitchen
      March 28, 2018

      I’m glad you love the recipe, that lemon glaze is amazing isn’t it! Thanks for sharing your great review! Reply

  • helen
    March 27, 2018

    what is your next recipe going to be?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      I love that you are curious!! It will go live on Friday. Hint: Salmon 🙂 Reply

      • helen
        March 27, 2018

        that is so cool now that is what i want to eat at easter Reply

        • Natasha's Kitchen
          March 28, 2018

          I hope you love it Helen! Reply

  • Linda
    March 27, 2018

    Hi these look amazing but can the flour be substituted with almond flour and/or coconut flour and xylitol sugar instead??

    PS I LOVE YOUR RECIPES! Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Linda, without experimenting with those substitutions, I can’t make a recommendation. If you experiment with them, please share the results 😀 Reply

  • Lena
    March 27, 2018

    LOVE IT!!!!
    My nephews eat it all!!!! Reply

  • Yelena
    March 26, 2018

    How long do these stay fresh at room temp? I want to make them ahead of time for Easter… Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      Hi Yelena, these stay great at room temperature overnight but I would refrigerate them if keeping longer than that. They keep refrigerated well for 3-5 days (we haven’t tested them longer because they always disappear by then :)). Reply

  • Chef Stef
    March 25, 2018

    Can I use vegetable/canola oil instead of olive oil? Thanks! 🙂 Reply

    • Natasha
      natashaskitchen
      March 25, 2018

      Yes, you can 😀 Reply

  • Angelina
    March 25, 2018

    Your blueberry muffins were amazing! I will make those all the time. Reply

    • Natasha's Kitchen
      March 26, 2018

      I’m glad you love the recipe as much as I do! Thanks for sharing Angelina! Reply

  • Cristina Sanchez
    March 24, 2018

    Hi Natasha, another recipe that I have to make, and I have to tell you this, my 12 years old granddaughter was who told me about this new recipe, and she is can’t wait to try and make the recipe, she has done a few of your recipes alone, and also she is subscribed to your channel in youtube. Thank again, I will let you know when we make them. Blessing for you and your beautiful family. And How is your New House going? Reply

  • Andrei
    March 24, 2018

    I really really want to make these but we don’t have blueberries.Do you think I can substitute it with raspberries. Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Andrei, raspberries might be too mushy, I would use strawberries before using raspberries. If you will experiment with raspberries, please share your results 😀 Reply

  • Oksana
    March 23, 2018

    I bet they are yummy. I am planning to bake them tomorrow but dont have a lemon at home. Do you think I can substitute it with a grapefruit? Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Oksana, i’ve never experimented with grapefruit so can’t make a recommendation. If you will end up using grapefruit, let me know how they turned out 😀 Reply

      • Oksana
        March 24, 2018

        I tried with a grapefruit. It’s a little bit of bitter taste but in general it turned out delicious. Maybe next time if I don’t have lemon around but have a grapefruit I would use its juice only:) Reply

        • Natasha
          natashaskitchen
          March 24, 2018

          Thank you for sharing that with us Oksana 😀. Now we will know what to do with grapefruit. Reply

  • LaTrice
    March 23, 2018

    Oh. My. Gosh. I LOVE blueberry muffins. Can’t wait to make these!!! 🙂 Reply

    • Natasha's Kitchen
      March 24, 2018

      Then you’re in for a treat! Please let me know what you think of the recipe LaTrice! Reply

  • Trina Flynn
    March 23, 2018

    Oh My Yumminess!! I’m in heaven looking at those delicious Blueberry Muffins!! The lemon glaze just puts it over the top. I’m just going to hold off on my diet because I need to make some of these. Thank you Natasha for sharing 🙂 Reply

    • Natasha's Kitchen
      March 23, 2018

      You’re welcome Trina! These do taste as good as they look. Please let me know what you think! Reply

  • Elizabeth
    March 23, 2018

    These look so delicious!! Do you recommend frozen blueberries or fresh? Reply

    • Natasha
      natashaskitchen
      March 23, 2018

      Hi Elizabeth, fresh works best since it does not discolor the batter 🙂 Reply

  • abby niculas
    March 23, 2018

    oh these will be on my table for easter!!!!!!!!!!!!!!!!!!!!!!!!! Reply

    • Natasha's Kitchen
      March 23, 2018

      I hope everyone loves them! 🙂 Reply

  • Nina
    March 23, 2018

    Hi Natasha, I love blueberry lemon everything for spring time its perfect! Where do you purchase the muffin tin or is it cupcake tin?

    I really want to make these tomorrow 😀 Reply

    • Natasha
      natashaskitchen
      March 23, 2018

      Hi Nina, I just used a cupcake tin 😀 Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.