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Blueberry Muffins With Lemon Glaze (VIDEO)

These 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!

Blueberry Muffins glazed and stacked surrounded by fresh blueberries

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Lemon Blueberry 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 muffin 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.

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

4.9 from 94 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.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Karen
    May 20, 2019

    Made these this weekend! Wonderful recipe👌 Keeper
    Thank you Natasha ! Reply

    • Natashas Kitchen
      May 20, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Karen! Reply

  • natasha
    May 16, 2019

    hi. what substitute can i use for the sour cream? will buttermilk be fine to use? Reply

    • Natashas Kitchen
      May 16, 2019

      Hi Natasha! (Hey great name!) I haven’t tested that so I can’t say for sure how it would affect the consistency. A plain Greek yogurt may work best as a substitute but again, I haven’t tested with regular yogurt or buttermilk. Reply

  • Sue
    May 5, 2019

    Your blueberry and lemon muffins are our favourite, delicious..great recipe, thank you Reply

    • Natashas Kitchen
      May 6, 2019

      Hi Sue! I’m so happy you found a favorite on our blog! Reply

  • Rebecca
    May 4, 2019

    They are the best muffins. Never had anything better than these.👍🍩 Reply

    • Natashas Kitchen
      May 6, 2019

      That’s so awesome Rebecca! Thank you for that awesome review! Reply

  • Susan
    May 2, 2019

    Loved your blueberry lemon cake! It was delightful and flavorful!
    I have a question about your blueberry muffin recipe. Please advise if there is an alternative for LIGHT olive oil. I only have evoo or canola in the house.
    Thank you! Reply

    • Natashas Kitchen
      May 2, 2019

      Hi Susan! I’m so happy you enjoyed that! Canola should work great, here’s what one of our readers wrote “Just made these muffins with my 3-year-old son tonight! I didn’t ha e light olive oil so I substituted canola oil instead, they came out delicious! This is definitely a keeper!” I hope that helps. Reply

  • Michelle R Day
    April 25, 2019

    Hi Natasha,

    I made these today and they are super easy to make and sooooo yummy!

    I actually cut the recipe in half and it made 7 beautiful muffins 🙂
    Thanks so much for all your delicious recipes and fun videos Reply

    • Natashas Kitchen
      April 25, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Colleen
    April 16, 2019

    I’ve made these a few times and are a HUGE hit in our home!! I was thinking about making this into a loaf for Easter morning… would you change anything about the recipe or tips you can suggest if I was to try? Thanks so much! Reply

    • Natashas Kitchen
      April 16, 2019

      Hi Colleen, I haven’t tried that in a loaf pan myself but a few of our readers have tried it in a bundt pan. They didn’t post bake time. I would think baking will be slightly longer but watched closely. Let me know how you like it if you experiment. Reply

  • Liza
    April 15, 2019

    Hi Natasha!I love this recipe.Do you think I can try to use raisins instead of blueberry. Reply

    • Natasha
      April 15, 2019

      Hi Liza, since people use dried blueberries to make blueberry muffins, I think that should work fine with raisins. Reply

      • Liza
        April 15, 2019

        Ok ,thank you! Reply

  • Pankita
    April 14, 2019

    Made these muffins today , and they taste so amazing!! Reply

    • Natashas Kitchen
      April 14, 2019

      I’m so glad you enjoyed it! Reply

  • Bee
    April 12, 2019

    These look so easy and delicious! Absolutely making some for breakfast tomorrow Reply

    • Natashas Kitchen
      April 12, 2019

      I hope you love it & look forward to your feedback! Reply

  • Linda Foster
    April 9, 2019

    Made these with Gluten Free flour. Even though the texture was a bit different from the flour, they were phenomenal. Great lemon and blueberry taste! I will have to experiment a bit more to get a bit better texture. Love all your recipes. Reply

    • Natashas Kitchen
      April 9, 2019

      Wow! Thank you so much for sharing that with me! I’m so happy to know these work with gluten-free flour! Reply

  • Kendall
    April 8, 2019

    Wow! Perfect! The batter was so thick that I wasn’t sure how they’d turn out, but these are so yummy. I used coconut oil and frozen cranberries (tossed in a little cornstarch) in place of blueberries. I made the batter the Night before and he throws the muffins on cooked. In the morning, I placed them for extra 10 minutes. The only gripe I have with this recipe is that it took me about 40 plus minutes to prepare these muffins. I am not a professional baker! Reply

    • Natashas Kitchen
      April 8, 2019

      That’s so great Kendall! I’m so happy you enjoyed this recipe! Thank you for sharing your awesome review with me! Reply

  • Judy
    April 7, 2019

    I have made these many times & they are so delicious & easy to make. Natasha, I watch your video’s on facebook & print your wonderful recipes. Love your sense of humor!!! Reply

    • Natashas Kitchen
      April 7, 2019

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment Judy! Reply

  • catherine
    April 2, 2019

    Perfect muffins but just a tad sweet so I will try 3/4c sugar next time. It is just a taste thing and did not take away from quality of muffin at all. I used extra virgin olive that had sunflower blend and it was fine. Reply

    • Natashas Kitchen
      April 2, 2019

      I’m so happy you enjoyed that, Catherine! Reply

  • Lamiya
    March 8, 2019

    Hi Natasha! I made this for my family and both me and them LOVED it! They were the best muffins I’ve ever had. Reply

    • Natashas Kitchen
      March 8, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Sabrina
    March 5, 2019

    Delicious! Mine came out a little tart because the blueberries were not very sweet, plus I cut back on the sugar a bit (although I did give in and added the glaze … Sooooo good!). To try to make them a little healthier, I used 1 cup white flour, half cup whole wheat, and half cup almond flour. They came out perfectly fluffy and divine. Thank you for sharing 🙂 Reply

    • Natashas Kitchen
      March 5, 2019

      Thank you so much for sharing that with me, Sabrina! I’m so happy you enjoyed this recipe! Reply

  • Jessie
    February 21, 2019

    They turned out beautiful and delicious 😋. Thank you! Reply

    • Natashas Kitchen
      February 21, 2019

      You’re welcome! I’m so happy you enjoyed it, Jessie! Reply

  • Mikaela
    February 18, 2019

    Hi Natasha! I can’t wait to try baking these! I live at high altitude (7000 ft). Should I adjust any of the ingredients? Thanks in advance! 🙂 Reply

    • Natashas Kitchen
      February 18, 2019

      Hi Mikaela! Thank you for that great review! I haven’t tried that at 7000 ft but I imagine several changes need to be made including bake time. oven temperature, amount of sugar, etc. I can’t advise without trying that, if you experiment please let me know how you like that recipe! Reply

      • Mikaela
        February 24, 2019

        Just wanted to update you, I tried the recipe both gluten-free AND at high altitude (7,000 ft) and it turned out AMAZING! I used Bob’s Red Mill GF flour and the only modification I made was reducing the baking powder. Thanks for the great recipe! It’s a keeper! 🙂 Reply

        • Natashas Kitchen
          February 25, 2019

          That’s so great, Mikaela! Thank you for sharing your amazing review with me! Reply

  • Lee Ann McRoy
    February 6, 2019

    Thank you for having a recipe that really tastes as it as good as it sounds…when I used this recipe it came out so well. Reply

    • Natashas Kitchen
      February 7, 2019

      I’m so happy you hear that! Thank you for that great review! Reply

  • Trish
    February 6, 2019

    I used Avocado oil, as is light and no light olive oil on hand. New convection oven so still getting accustomed to that, only baked 20 minutes at 400, shud have done 22. They are great, just a wee bit doughy in the middle… Reply

    • Natashas Kitchen
      February 6, 2019

      Hi Trish! I’m so happy you enjoyed that. It sounds like they could have used a bit more time in the oven. Reply

  • Dinara Saparova
    February 4, 2019

    These turned out a little too sour to our liking. Maybe my lemons were too sour :), or the blueberries were not in season hence sour too. I made the lemon sugar drizzle too but it was just too sour. So I cut the top off and ate them like that. Otherwise, very quick and easy. First time I made muffins from scratch! Reply

  • Evelyn
    January 30, 2019

    Hi Natasha! This is Evelyn, and I have a question to ask you… will the muffins taste good if I don’t put the lemon drizzle on them? Or will they have an unsweetened taste? Reply

    • Natashas Kitchen
      January 30, 2019

      Hi Evelyn, the glaze adds a fresh pop of lemon flavor that is nice but you can absolutely serve them without the lemon glaze. Reply

  • Iman Hodroj
    January 30, 2019

    Love these muffins! I am wondering, have you tried freezing these with the glaze already on?? I prob should have tried before glazing.. Reply

    • Natashas Kitchen
      January 30, 2019

      Hi Iman! We enjoy these fresh and run out before having the opportunity to freeze. I would assume if stored in an airtight container, before glazing, they will freeze well. Let me know how it goes if you try it Reply

  • Farzana
    January 20, 2019

    They turned out brilliant. Thank you. Reply

    • Natashas Kitchen
      January 21, 2019

      You’re so welcome! Thank you for that great review! Reply

  • Inessa
    January 20, 2019

    Made these Blueberry Muffins with my 7 year old son today. Turned out DELICIOUS! Reply

    • Natashas Kitchen
      January 21, 2019

      Aww that’s the best! Thank you so much for sharing that with me! Reply

  • Yrasema Torres
    January 19, 2019

    I made this using ‘King Arthur’s Gluten Free baking mix’ (I’m sensitive to gluten) and they came out amazing. My mom absolutely loved them, thank you! Reply

    • Natashas Kitchen
      January 19, 2019

      That’s so great! Thank you so much for sharing that with me. Reply

  • Lina
    January 5, 2019

    Just made these muffins with my 3 year old son tonight! I didn’t ha e light olive oil so I substituted canola oil instead, they came out delicious! This is definitely a keeper! Reply

    • Natashas Kitchen
      January 5, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • sugarlicious
    December 30, 2018

    Hello natasha
    Really loved your recipe and I wish to make these muffins soon.Can you please let me know whether I can substitute olive oil with butter?? Reply

    • Natasha
      December 31, 2018

      Hi, I really haven’t tried making these blueberry muffins with butter instead so I can’t say for sure. The light olive oil has worked really well so I haven’t experimented further. If you test it out, let me know how it goes. Reply

  • Char
    December 21, 2018

    Love these muffins! Can this be made into a loaf pan cake? Reply

    • Natashas Kitchen
      December 21, 2018

      I haven’t tried that but I imagine that would work! Reply

  • Johanna Lopez-Gaccione
    November 14, 2018

    Omg these are AMAZING! I have tried lots of blueberry muffin recipes and these are IT. That batter/cake is DELICIOUS. My 3 yr old ate three and he doesn’t really like blueberries. Def a keeper. Thank you!❤ Reply

    • Natashas Kitchen
      November 14, 2018

      That’s so great Johanna!! Thank you for the great review!! Reply

  • November 9, 2018

    If I wanted to make mini muffins is there anything I need to adjust. Such as oven temp or baking time? Reply

    • Natashas Kitchen
      November 10, 2018

      Hi Chris, that should work fine but if you are doing mini muffins (like mini cupcakes), you would need about 10-12 minutes at 400˚F. Let me know how it goes as minis! 🙂 Reply

  • Vai
    October 13, 2018

    Hi Natasha,

    Your blueberry muffin recepie was awesome.Superb 👍

    Thanks for sharing recepie online. Would like to try some more of your recipes. Reply

    • Natashas Kitchen
      October 13, 2018

      There are so many to choose from! I hope to hear your feedback as you try more! Enjoy! Reply

  • Pat
    October 13, 2018

    Can I substitute applesauce for oil? Reply

    • Natashas Kitchen
      October 13, 2018

      Hi Pat! I haven’t tried this recipe with apple sauce but it does work great with coconut oil! I’d love to know how you like it if you experiment with coconut oil! Reply

  • Elfloomom
    October 8, 2018

    These came out perfectly and look just like the picture. Made as per recipe. Reply

    • Natashas Kitchen
      October 8, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Cynthia
    September 25, 2018

    I made these, but they were a little dry. What did I do wrong? The tops were delicious, but the inside dry. Reply

    • Natashas Kitchen
      September 26, 2018

      Hi Cynthia. Did you make any adjustments to the recipe? Possible over baked it? I recommend trying these measuring tips to be sure the amounts of dry ingredients are accurate. Reply

  • Willow
    September 22, 2018

    I have a tip on dealing with the frozen blueberries for you. Take 2 tablespoons of the measured flour, set aside and add to the blueberries before mixing them in. It keeps the blue from running through the batter. This is a tip from my old Fanny Farmer cookbook I received as a wedding gift 40 years ago. Reply

    • Natashas Kitchen
      September 22, 2018

      Thank you so much for sharing that with me, Willow! Reply

  • Dennis Tobin
    September 20, 2018

    Followed your recipe to the T and was rewarded with a great lemon blueberry muffins. Lemon glaze is great. Reply

    • Natashas Kitchen
      September 20, 2018

      That’s so great, Dennis! Thank you for your wonderful feedback! Reply

  • Victoria
    September 20, 2018

    My boys enjoyed making these so much! We didn’t have sour cream so we used plain Greek yogurt instead, and we put in half of the sugar amount. We also used white whole wheat for the flour and they came out so delicious! I love the bright lemon flavor! *My boys love your videos, they find them very entertaining.😉 Reply

    • Natashas Kitchen
      September 20, 2018

      Thank you so much for this awesome review, Victoria! I love that you make these with your boys! Reply

  • Dee's Bake Studio
    September 14, 2018

    Thanks Dee’s Bake Studio for the lovely blue berry muffins.My son was happy that the cake was customised according to his wish.

     Reply

    • Natashas Kitchen
      September 15, 2018

      I’m so happy you enjoyed this recipe!! Thank you! Reply

  • christina mckinney
    September 9, 2018

    can I use vegetable oil instead of olive oil Reply

    • Natashas Kitchen
      September 10, 2018

      Hi Christina! Vegetable oil should work just fine. Reply

  • AliceNiki
    September 9, 2018

    Hi Natasha. For the bberry cupcakes with Lemon glaze, can I substitute another type of oil instead of using light olive oil?
    Will try this recipe tomor. No room for mistake becoz’ bberries is extremely expensive in my country. Reply

    • Natashas Kitchen
      September 9, 2018

      Hi Alice! Several of our readers have had great results using coconut oil! Reply

      • Alice
        September 10, 2018

        Great!. TQ Natasha. Reply

        • Natashas Kitchen
          September 10, 2018

          You’re welcome! Reply

  • Inna
    September 7, 2018

    Made these today and they didn’t turn out ☹️. I gave them another try since I had blueberries that needed to be used and party that I promised to bring homemade blueberry muffins. So what I did differently is baked them 16 min. (First time baked them for 22 min and they burned and turned out supper dry!) also filled the muffins half so they weren’t overfilling like the first batch. I got 18 out of the second batch and it was perfect. They do taste more like cupcakes not a muffin, but I still like them. Reply

    • Natashas Kitchen
      September 7, 2018

      I’m so happy to hear they turned out better for you the second time around, Inna! Thank you for sharing your changes with us! Reply

  • Vickie Preston
    September 7, 2018

    These are so yummy, and you are right the lemon glaze adds the fresh lemon pop. Reply

    • Natashas Kitchen
      September 7, 2018

      I’m so happy you enjoyed that, Vickie! Thank you for the great review! Reply

  • Linda Evans
    September 5, 2018

    can you sub the sour cream for greek yoghurt Reply

    • Natashas Kitchen
      September 5, 2018

      Hi Linda, Several readers have posted trying it with yogurt instead and it worked well. A plain Greek yogurt may work best as a substitute but, I haven’t tested that. Reply

  • Jessica
    September 1, 2018

    While I’m sure the glaze is delicious, the muffins are definitely sweet enough without it, especially if you’re eating them for breakfast. I did about a cup of blueberries and half a cup of chopped walnuts for some protein. Pretty yummy! Reply

    • Natasha
      September 1, 2018

      I’m so glad you like the blueberry muffins. The glaze adds a fresh pop of lemon flavor that is nice but you can absolutely serve them without the lemon glaze. Reply

  • Patricia Tatgenhorst
    August 27, 2018

    I made these this weekend….. they are wonderful… and everyone loved them. I’ll be making these again. Reply

    • Natashas Kitchen
      August 27, 2018

      Thank you for the wonderful review! I’m so happy you enjoyed that. Reply

  • Susan Jatkowski
    August 26, 2018

    What changes would have to be made if you wanted to make mini muffins? Reply

    • Natasha
      August 26, 2018

      Hi Susan, that should still work fine but if you are doing mini muffins (like mini cupcakes), you would be much less – about 10-12 minutes at 400˚F. Let me know how it goes as minis! 🙂 Reply

  • Sherry Jones
    August 21, 2018

    Just made these lemon blueberry muffins along with the glaze. This is the first time I have ever made muffins from scratch…TURNED OUT PERFECT..!! Everyone loved them, so I made another batch as well, so that everyone could take some home..!! Thanks for all your awesome, easy recipes & videos Natasha..!! Whenever I look for recipes, I always go to your site..!! Reply

    • Natashas Kitchen
      August 21, 2018

      You’re so welcome Sherry! Thank you for the awesome review! I’m so happy you you come to our recipes first! 🙂 Reply

      • Sherry Jones
        August 21, 2018

        P.S. Just saw your recipe for Peach Tartlets….I’m going to try that recipe this weekend…Thanks again…!! Reply

        • Natashas Kitchen
          August 21, 2018

          You’re so welcome Sherry! Enjoy! Reply

  • Shelby McKenna
    August 20, 2018

    I baked these this morning and LOVED them! The recipe yielded 15 muffins for me and I didn’t use the paper liners. The lemon glaze really does make these delicious. I wasn’t sure about the olive oil instead of butter but these are delicious. Reply

    • Natashas Kitchen
      August 20, 2018

      I’m so happy you enjoyed these Shelby! Thank you for sharing your great review! Reply

  • Laura
    August 19, 2018

    Followed recipe exactly and filled the lined muffin cups to the top.
    They spilt over into the oven when rising while cooking.
    Was able to save some of the partially cooked batter and refilled the muffin cups with it. Muffins turned out fallen in the middle, but still delicious.
    Am making them again tomorrow and only filling muffin tin 3/4 full. Reply

    • Natashas Kitchen
      August 19, 2018

      Hi Laura. Yes, it is usually best to not fill these to the top as they do rise quite a bit. I hope it works out better for you next time. Reply

  • Shelly
    August 19, 2018

    Just made these wonderful muffins. I substituted sugar for a sugar substitute and the sour cream with low fat Greek yogurt. I cut the glaze recipe into have and had just enough glaze. The glaze made these perfect. I was able to get the calorie count down to 206 per muffin. Thanks for wondered recipe. Reply

    • Natashas Kitchen
      August 19, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Larry Gaines
    August 18, 2018

    I do not us those stupid paper liners and I make my muffins using a 12 cup muffin pan from USA Pans and have never had a muffin stick. Wondering how these would come out Reply

    • Natashas Kitchen
      August 18, 2018

      I’d love to hear how they turn our Larry! Reply

  • Jasmine Moore
    August 18, 2018

    These muffins taste so good! The glaze really hits the spot. Reply

    • Natashas Kitchen
      August 18, 2018

      I’m so happy you liked these Jasmine! Reply

  • Anne Buckley
    August 18, 2018

    They look devine, but they’re not muffins, they’re cupcakes there’s a difference between mixture and consistancy between cake and muffin Reply

    • Natashas Kitchen
      August 18, 2018

      Thank you for your feedback Anna. Reply

  • Cynthia
    August 16, 2018

    Just simply delicious. Reply

    • Natashas Kitchen
      August 16, 2018

      Thank you Cynthia! I’m so happy you enjoyed that! Reply

  • Online Cake Delivery In Jaipur
    August 16, 2018

    It’s really amazing post guys it’s really useful recipes. Reply

    • Natashas Kitchen
      August 16, 2018

      Thank you for the great review! Reply

  • Tanya Lisovskiy
    August 14, 2018

    These were absolutely amazing. So delicious and moist, the lemon just makes everything so much more unique. Thank you for the recipe 🙂 The family loved them! Reply

    • Natashas Kitchen
      August 14, 2018

      I’m so happy you enjoyed that Tanya. Thank you for sharing that with us! Reply

  • Kim
    August 14, 2018

    How do you suggest to measure the flour correctly?? Reply

    • Natasha
      August 14, 2018

      Hi Kim, we spoon the flour into the measuring cup and then scrape off the top with the back of a knife for a level accurate measurement. Here is our video tutorial on measuring which addresses measuring for most of the common baking ingredients 🙂 Reply

  • Hyunika
    August 13, 2018

    I did it, and it was super delicious, everyone love it! Going to make it again soon.Thank you for sharing this recipe Reply

    • Natashas Kitchen
      August 13, 2018

      I’m so happy you all enjoyed that! Reply

  • Crystal Langston
    August 12, 2018

    This was excellent! Thank you! Reply

    • Natashas Kitchen
      August 12, 2018

      You’re so welcome Crystal! Thank you for the awesome review! Reply

  • Wendy
    August 12, 2018

    Will these work with gluten free flour? Reply

    • Natasha
      August 12, 2018

      Hi Wendy, here is what one of the readers wrote: “Made these with Bobs Gluten Free 1 to 1 Baking Flour. Replaced the sugar with honey (3/4 cup plus 1/4 tsp baking soda). Raspberries instead of blueberries. And turned the oven down 25 degrees for 22 minutes. Were AWESOME!!!”
      I hope that helps. Reply

  • Leeann
    August 8, 2018

    Can these be made into a loaf rather than individual muffins? If so, how would baking time need to be adjusted? Reply

    • Natashas Kitchen
      August 8, 2018

      Hi Leeann, I haven’t tried that in a loaf pan myself but a few of our readers have tried it in a bundt pan. They didn’t post bake time. I would think baking will be slightly longer but watched closely. Let me know how you like it if you experiment 🙂 Reply

  • Beverly Casey
    August 6, 2018

    Would I be able to use coconut oil instead of Light olive oil? Have been to the store 3 times already, LOL Reply

    • Natashas Kitchen
      August 6, 2018

      Hi Beverly! Coconut oil should work just fine! Our readers have reported great results with using it. Reply

  • betsy johnston
    August 6, 2018

    can i freeze the blueberry muffins Reply

    • Natashas Kitchen
      August 6, 2018

      Hi Betsy We enjoy these fresh and run out before having the opportunity to freeze. I would assume if stored in an airtight container they will freeze well. Let me know how it goes it you try it Reply

      • Tami Smith
        December 3, 2018

        I have made them ahead on several occasions and frozen them before adding the glaze. When ready to use, I bring them to room temperature before adding the glaze. They are amazing and moist. Reply

        • Natashas Kitchen
          December 3, 2018

          That’s so great! Reply

  • SRankin
    August 6, 2018

    Made these with Bobs Gluten Free 1 to 1 Baking Flour. Replaced the sugar with honey (3/4 cup plus 1/4 tsp baking soda). Raspberries instead of blueberries. And turned the oven down 25 degrees for 22 minutes. Were AWESOME!!! ❤️ Reply

    • Natashas Kitchen
      August 6, 2018

      That’s so great! Thank you for sharing your GF version of this! I’m sure our readers will find this helpful! Reply

  • Kathy Furci
    August 5, 2018

    I made these Blueberry Muffins today.
    OMG – They are delicious. They are so light. They rose up nicely over the muffin cup. I only made half the glaze and only had limes. I used lemon juice from the bottle and grated the grind of the lime. Best I’ve every made. And my husband and friend said that they were the best they every had. Can’t wait to try them with peaches and then apples in the fall. Thank you Natasha. Reply

    • Natashas Kitchen
      August 5, 2018

      You’re so welcome! I’m happy you enjoyed this recipe Kathy! Reply

  • Linda
    August 3, 2018

    I ant to make them to ight. What about using full strength evaporated milk instead of sour creme? Reply

    • Natashas Kitchen
      August 3, 2018

      Hi Linda, I haven’t tried that but people have mentioned trying milk but I haven’t seen any follow ups to that. It you experiment please let me know! Reply

  • Karla
    July 31, 2018

    Hi Natasha, thanks for the recipe, Can I use strawberry instead of blueberry? Reply

    • Natashas Kitchen
      July 31, 2018

      Hi Karla. I think strawberry should work! Let me know how you like it with Strawberries! Reply

  • Joyce reader
    July 30, 2018

    They sounded better than they tasted. Next time I’ll try them without the lemon. Also, I’ll dump the glaze. Reply

    • Natashas Kitchen
      July 30, 2018

      Let us know how you like it with your changes! 🙂 Reply

  • Judith
    July 29, 2018

    Thanks for all the great recipes. First time I’m going to try to make one. But Instead of using a hand mixer, can I use the kitchen aid mixer? or it has to be hand mixer ?? Thank you Reply

    • Natasha
      July 30, 2018

      Hi Judith, they can be used interchangeably in this recipe 🙂 Reply

  • Cynthia Revelle
    July 29, 2018

    Made these this morning. Delicious! Reply

    • Natasha
      July 30, 2018

      I’m so happy to hear that! Thank you for the amazing review! Reply

  • Lizzy
    July 27, 2018

    I recently made these and they were so delicious I couldn’t stop eating them! 😋 I love how simple these are to make and they taste amazing. Perfect for when you’re craving muffins cause these are the perfect texture, taste and are so easy to make. Thank you so much for this recipe. It’s definitely my favorite now! I’m always looking forward to seeing new things from you! 👍❤️😁
    -Lizzy Reply

    • Natasha
      July 27, 2018

      Awww!! I’m so happy to hear that. I’m smiling big reading your comment. Thank you!! Reply

  • Briana Van Roekel
    July 27, 2018

    Love, love, love this recipe! Thanks to these blueberry muffins my extended family is dropping of blueberries at my house so I’ll make more! They’re 10/10.

    Question though, any ideas on how I could make them a bit healthier? I’d love to make them for my dad but he just got a kidney transplant and has to eat healthy (lower sugar maybe half whole wheat flour half all purpose?). Reply

    • Natasha
      July 27, 2018

      Hi Briana, I think you could probably cut down the sugar with good success. Changing to half whole wheat flour may alter the consistency of the crumb (might be a littler firmer), but I think it’s worth experimenting to make them healthier 🙂 Reply

  • Chris
    July 22, 2018

    Made with my 6yr old daughter. Used raspberries and slightly less sugar as I put glaze on top. Easy. Super tasty!thank you Reply

    • Natasha
      July 22, 2018

      I’m so happy to hear that!! Thank you for the amazing review 🙂 Reply

  • Solly
    July 19, 2018

    For glaze.is it same as icing sugar? Or powdered sugar itself Reply

    • Natashas Kitchen
      July 19, 2018

      Icing sugar should be the same as powdered sugar. Reply

  • Marilynn Lougheed
    July 18, 2018

    I made these muffins for the first time today. They are delicious!! Put the glaze on mine… hubby didn’t want any… his loss!
    Thanks so much for sharing your recipe. Reply

    • Natashas Kitchen
      July 18, 2018

      Love that! Thank you for sharing That with me, Marilynn! Reply

  • Ivy
    July 16, 2018

    Hello thanks for this recipe, with what can we replace the sour cream please? Reply

    • Natashas Kitchen
      July 16, 2018

      Hi Ivy, Several readers have posted trying it with yogurt instead. A plain Greek yogurt may work best as a substitute but, I haven’t tested that. Reply

      • Ivy
        July 30, 2018

        Hello Natasha, thank you for your answer. I will send you photos. Reply

        • Natashas Kitchen
          July 30, 2018

          Awesome! Reply

  • Connie
    July 14, 2018

    Just made these..delicious! Ty fir sharing Reply

    • Natashas Kitchen
      July 15, 2018

      You’re welcome! I’m happy you enjoyed them! Reply

  • Natalia
    July 9, 2018

    I’m just wondering, would it work the same with bottled lemon juice instead of fresh? Reply

    • Natashas Kitchen
      July 9, 2018

      I haven’t tried it bottles and usually recommend fresh lemon. If you try that please let me know how you like it. Reply

      • Natalia
        July 15, 2018

        I did it with the bottled lemon juice and they still tasted amazing! I work at an assisted living facility and they only have certain supplies. But all of my residents loved them! THanks for the recipe!😊 Reply

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