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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! These muffins were inspired by our famous Blueberry Cake.

Watch the video tutorial and see how easy it is to make blueberry muffins from scratch.

Blueberry muffin covered in lemon glaze

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We love muffins, from Banana Muffins to Breakfast Egg Muffins – they are easy to serve and fun to eat. They’re also a great snack on the go. This blueberry muffin recipe couldn’t be easier – both the muffin and the lemon glaze. I scored major points with my family and they devoured these quickly.

Blueberry Muffins Video Tutorial

I hope you are excited about making lemon blueberry muffins after watching that video. If you haven’t already, click here to subscribe to our cooking channel and click the bell icon to get notifications when we post new videos.

The Best Lemon Blueberry Muffins

Put that boxed mix down! You’ll take one look at the tiny jar of shriveled blueberries that come in the boxed mix and be disappointed (speaking from experience). The texture of these is just right and homemade muffins are 100 times better than storebought.

Really, these homemade 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 from the oven.

Center of a homemade blueberry muffin

Ingredients for Blueberry Muffins

  • Eggs – should be at room temperature
  • Sugar – sweetens the muffins, holds on to moisture so the muffins will stay fresh longer, and encourages browning in the oven.
  • Sour cream – adds moisture and balances the flavor
  • Oil – we use extra light olive oil, but canola oil or vegetable oil will work
  • Vanilla and Salt – add balanced flavor
  • Flour – all-purpose flour creates the best muffin crumb
  • Baking powder – leavening to help the muffins rise
  • Lemon – use the zest and juice from 1 lemon
  • Blueberries – fresh is best, but you can substitute frozen or dried (see notes below)
ingredients for blueberry muffin recipe

Pro Tip: Measuring correctly in baking is critical. Watch our quick video tutorial on how to measure ingredients accurately.

How to Make Blueberry Muffins

This blueberry muffin 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.

Step by step how to make blueberry muffins

Once the muffins are out of the oven, remove the muffins from the tin and let them cool on a wire rack. It’s best to let them cool to room temperature before adding glaze.

Before and after baking blueberry muffins in tin

The Best Glaze for Muffins

You will fall in love with this lemon glaze. It adds just the right amount of exciting tangy lemon flavor. Combine the powdered sugar, zest and add lemon juice to reach your desired consistency. Easy peasy!

Stirring ingredients to make muffin glaze

This Blueberry Muffin recipe is easy and a real treat. You can even freeze the blueberry muffins (without the glaze) to enjoy when the craving strikes.

glazed blueberry muffins

Common Questions

Are these healthy blueberry muffins?

Using all-natural ingredients is generally a better idea than a boxed mix, but readers have reported cutting the sugar in half to cut the calories.

Can I substitute the sour cream?

Several readers have reported great results substituting sour cream with plain Greek Yogurt (whole milk or low fat yogurt is ok).

Can I use other berries?

Yes, you can substitute the blueberries with just about any berry. See our Mixed Berry Muffins for inspiration.

Why are my muffins dense?

Over-mixing the batter is the #1 reason that muffins are dense. The batter should be lumpy. Also, be sure to measure ingredients correctly.

Can I use frozen blueberries?

Yes, do not thaw, but fold in frozen blueberries directly into the batter. Avoid over-mixing after adding frozen blueberries so your batter does not change color.

Can I use dried blueberries?

Yes, you can fold in 1 cup dried blueberries instead of fresh.

Blueberry Muffins glazed and stacked surrounded by fresh blueberries

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

More Blueberry Recipes

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!

Blueberry Muffins Recipe with Lemon Glaze

4.92 from 184 votes
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes

These Blueberry Muffins are bursting with juicy blueberries. 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 Kravchuk
Skill Level: Easy
Cost to Make: $5-$7
Keyword: Blueberry Muffins, Lemon Blueberry Muffins
Cuisine: American
Course: Breakfast, Dessert
Calories: 270 kcal
Servings: 12 muffins

Ingredients

Ingredients for Blueberry Muffins:

Optional (but highly necessary) Lemon Glaze Recipe:

  • 1 cup confectioners 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 20-25 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.

Recipe Notes

Note: The nutrition label is for each blueberry muffin without the optional glaze. 

Nutrition Facts
Blueberry Muffins Recipe with Lemon Glaze
Amount Per Serving
Calories 270 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 34mg11%
Sodium 74mg3%
Potassium 159mg5%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 113IU2%
Vitamin C 3mg4%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Maryeva
    July 22, 2021

    Natasha is my favorite blogger and my go-to girl whenever I need a great recipe!
    I made this blueberry muffin recipe in my Bundt pan and it came out great. I baked it at 350 for 45 minutes. The batter is thick but I tossed the blueberries in a tablespoon of flour just to ensure that they didn’t sink to the bottom of the pan. It came out perfect and my family loved it!

    Reply

    • Natashas Kitchen
      July 22, 2021

      Aww, that’s the best! Thank you so much for sharing that with Maryeva. I’m all smiles

      Reply

  • Michelle
    July 19, 2021

    Made these muffins last night – they were delicious.

    I took a batch to work today and got rave reviews. Will definitely make these over and over again!

    Thanks Natasha for the recipe!

    Reply

    • Natashas Kitchen
      July 19, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Michelle!

      Reply

  • Tatiana
    July 16, 2021

    Can I substitute all purpose flour with gluten free??

    Reply

    • Natashas Kitchen
      July 16, 2021

      Hi Tatiana, I have not tested this with Gluten-Free flour but here is what one of our readers wrote: “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.” I hope this helps.

      Reply

  • Lauren
    July 15, 2021

    Hey Natasha,
    I was wondering if you have a conversion chart to convert the ingredients.

    Reply

    • Natasha
      July 15, 2021

      Hi Lauren, I don’t have a chart posted, but if you click “metric” in the recipe card, you will see metric measurements displayed.

      Reply

  • Emily
    July 15, 2021

    hey Natasha,
    I was wondering if you have a conversion chart that you use to measure out the ingredients.

    Reply

    • Natashas Kitchen
      July 15, 2021

      Hi Emily, this post on measuring will be your best friend! Also, if you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Elaine
    July 9, 2021

    Made these muffins today. Subbed plain fat free Greek yogurt for sour cream and canola oil for olive/vegetable oil. They came out great. Next time may add a little lemon extract in the batter. Love your recipes. Thank you.

    Reply

    • Natashas Kitchen
      July 9, 2021

      Yum! Thank you for sharing those substitutions with me, Elaine! I’m glad they turned out great!

      Reply

  • Neelofar
    July 8, 2021

    My go to recipe when i have blueburries in my fridge! Thanks for these amazing recipes 😘

    Reply

    • Natasha's Kitchen
      July 8, 2021

      You’re welcome! Glad to hear that this is your go-to recipe!

      Reply

  • Lynn Mullikin
    July 6, 2021

    What kind of zester do you recommend?

    Reply

  • Connie
    July 5, 2021

    After noticing that there’s over 600 mostly positive reviews on this recipe, I decided to see what all the fuss was about and try these out. Well, to say the least, they turned out wonderful!! You are so right, the glaze adds to the great flavor. Only difference I made was to thicken the glaze up a bit so it wasn’t so runny. Thanks again, Natasha!

    Reply

    • Natasha
      July 5, 2021

      I am so happy to hear that you loved the blueberry muffins. Thank you for the wonderful review!

      Reply

  • Sarah
    July 4, 2021

    Hi Natasha, if i may ask if i can use blueberry filling from can? Your immediate response will be highly appreciated.

    Reply

    • Natasha's Kitchen
      July 4, 2021

      That should work fine, Sarah. Please share with us how it turns out!

      Reply

  • majida
    July 4, 2021

    Hi, could i replace the sour creame with yogurt

    Reply

    • Natasha's Kitchen
      July 4, 2021

      Plain Greek yogurt should work.

      Reply

  • Lea
    July 4, 2021

    Hi! Natasha can I substitute sour cream to buttermilk?

    Reply

    • Natasha's Kitchen
      July 4, 2021

      Hi Lea. Several readers have reported great results substituting sour cream with plain Greek Yogurt (whole milk or low fat yogurt is ok).

      Reply

  • Gloria Iannarilli
    July 3, 2021

    Hi Natasha,
    I made your Blueberry Lemon muffins and they were so delicious, everyone loved them.
    I have a question though, could I use this reciepe to make a Bundt cake?
    Gloria

    Reply

    • Natashas Kitchen
      July 3, 2021

      I’m so glad to hear that, Gloria! Our readers have tried it in a bundt pan, they didn’t post bake time, but I would think baking will be slightly longer, but I watched closely. Let me know how you like it if you experiment.

      Reply

  • Jody
    July 2, 2021

    Wow it looks delicious can I skip the glaze

    Reply

    • Natasha's Kitchen
      July 2, 2021

      I don’t recommend skipping the glaze because it is so good. But you can probably try 2 different muffins so you can test which version you like better.

      Reply

  • xtina
    July 1, 2021

    Hi! Natasha do you have a recipe of basic muffins?

    Reply

  • Jody
    July 1, 2021

    Can you do pizza hut pizza love your recipes 😋

    Reply

    • Natasha's Kitchen
      July 1, 2021

      Hi Jody, I have a recipe for pizza dough if that’s what you need.

      Reply

  • Mildlaurens
    June 30, 2021

    Can you also make muffins with chocolate chips pliz🙏🙏🙋

    Reply

  • Julie
    June 30, 2021

    Can I use frozen blueberries?

    Reply

    • Natashas Kitchen
      June 30, 2021

      Hi Julie, You can use frozen blueberries, just fold them in frozen and do not over-mix so your batter doesn’t turn blue.

      Reply

  • Negina
    June 29, 2021

    Hi Natasha, love your recipes, If I want to do nondairy muffins can I substituted the sour cream with apple souse or what else I can use it? Thank you

    Reply

    • Natasha's Kitchen
      June 30, 2021

      Hi Negina. I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Shari Griffith
    June 29, 2021

    There’s nothing btter than lemon and blueberry together!

    Reply

    • Natasha's Kitchen
      June 29, 2021

      Totally agree! It is a perfect combo.

      Reply

  • Michael
    June 29, 2021

    Loved that you actually use muffin tins that you have used many times before. I have a 3lb bag of Maine Wild Blueberries in the freezer. These are smaller than local fresh berries but 1.5 cups was still the perfect amount. Toss them with a little of the flour before adding.

    Reply

    • Natasha's Kitchen
      June 29, 2021

      Sounds good, Michael. I hope this becomes your new favorite!

      Reply

  • April
    June 29, 2021

    These are so fresh! The lemon glaze really makes them!

    Reply

    • Natasha's Kitchen
      June 29, 2021

      The glaze shouldn’t be skipped really. It is so good with the muffins!

      Reply

  • Andrea Thueson
    June 29, 2021

    These blueberry muffins were the perfect texture and were loaded with flavor. The lemon glaze makes these already tasty muffins out of this world good!

    Reply

    • Natasha's Kitchen
      June 29, 2021

      Love it! Thank you for your wonderful comments and feedback, Andrea.

      Reply

  • Irene K.
    June 28, 2021

    These were amazing. When I was adding the sour cream, I measured in about 3/4 cup and added vanilla flavoured Greek yogurt to make one cup. They were perfect. And yes, the glaze is a “necessary” must.

    Reply

    • Natasha's Kitchen
      June 29, 2021

      Glad you loved this recipe, Irene. Thank you for your good comments and review!

      Reply

  • Sania
    June 27, 2021

    Hi Natasha loved your recipe . I made the blueberries muffins twice and today tried it with cherries and few pieces of pineapple to make up for the weight. It tasted out of this world. Used yoghurt instead of sour cream since I didn’t have it. Thank you 😊.

    Reply

    • Natasha's Kitchen
      June 27, 2021

      Hello Sonia, that is wonderful feedback! Thanks so much for sharing that with us, we appreciate your review.

      Reply

  • Bill
    June 21, 2021

    Made these a few weeks ago and my wife could not stop praising how great they tasted.
    Use your recipes often with great results.

    Thank You

    Reply

    • Natasha's Kitchen
      June 21, 2021

      Hello Bill, that’s awesome! I’m happy to know that your wife enjoyed this recipe, I hope you’ll both love all the recipes that you will try!

      Reply

  • Cindy
    June 21, 2021

    Can this be cut in half to make 6? There are only 2 of us.

    Reply

    • Natasha's Kitchen
      June 21, 2021

      Hi Cindy, that will be okay. If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!

      Reply

  • Yuri Clingerman
    June 15, 2021

    These blueberry muffins are delicious! AND easy to make. It’s the perfect snack for the summer – moist, refreshing and a pleasant burst of sweet blueberries.

    Reply

    • Natasha's Kitchen
      June 15, 2021

      Hi Yuri, thank you for your wonderful comments and review! Glad you enjoyed the recipe.

      Reply

  • Beth Ragland
    June 3, 2021

    Hi Natasha,I love these muffins I made the regular about 2-3 times a month> Making them today.Very delicious. Easy to make and even more easy to eat 2-3 at one setting. (Piggy me) Glad I have your recipes to help me.

    Reply

    • Natashas Kitchen
      June 3, 2021

      That’s just awesome! Thank you for sharing your wonderful review! Enjoy these muffins today!!

      Reply

  • Evelyn
    May 27, 2021

    I felt the coconut flavor over powered the lemon/blueberry taste I was hoping for. Perhaps using a different oil, unless you like the 3 flavors mixed. I didn’t!

    Reply

    • Natashas Kitchen
      May 27, 2021

      Hi Evelyn, for that very reason we used 1/2 cup extra LIGHT olive oil not extra virgin and not coconut oil since those are very fragrant are stronger in taste.

      Reply

  • Caroline
    May 23, 2021

    I love these muffins and make them regularly. I would like to take them to a family get together but need to make them gluten-free. Do you have any recommendations for gluten-free flour substitutes? Thank you for this great recipe!

    Reply

    • Natasha's Kitchen
      May 24, 2021

      You’re welcome! Thank you too for leaving a great review for this recipe. About your question, I have not tested this with Gluten-Free flour but here is what one of our readers wrote: “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.” I hope this helps.

      Reply

  • sheila chan
    May 20, 2021

    hi natasha

    what if i dont have extra light olive oil? can i use regular olive oil?

    Reply

    • Natasha's Kitchen
      May 20, 2021

      Hi Sheila, you would want to use oil that has a high smoke point. You are welcome to experiment, some of our readers posted great results using other oil in the comments. Extra virgin olive oil has flavor and a lower smoke point so it is more idea for things like salads, while extra light is basically flavorless and has a higher smoke point so I use it for cooking and baking. I haven’t tested this with vegetable or corn oil but it may work.

      Reply

  • Jackie
    May 19, 2021

    The glaze is phenomenal! I had packaged blueberry mix and the glaze had everyone thinking the muffins were homemade!

    Reply

    • Natashas Kitchen
      May 19, 2021

      They are so good! I’m glad you enjoyed these muffins Jackie!

      Reply

  • Missy
    May 18, 2021

    Perfect!!!

    Reply

    • Natashas Kitchen
      May 18, 2021

      I’m so glad you enjoyed it!

      Reply

  • Clori Ley
    May 4, 2021

    Hi Natasha, I enjoy your videos very much. They are not only informative but also VERY entertaining. Your husband does a great job.
    Is it possible to substitute the Light olive oil? I can only find “extra light TASTING olive oil”
    Thank you.

    Reply

    • Natashas Kitchen
      May 4, 2021

      Thank you for that wonderful compliment! I’m so happy you love our recipes, Clori!! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment

      Reply

      • Clori Ley
        May 5, 2021

        You’re very welcome.
        Is it possible to substitute the light olive oil. Only thing I can find is “tastes like light olive oil” Whatever that means.
        Thank you.

        Reply

  • Inga
    May 3, 2021

    I made the muffins and my 12yearsold daughter said that’s the best muffins I’ve ever made! Believe me – I’ve baked LOTS of different muffins, but oh boy these are SO GOOD!!!

    Reply

    • Natashas Kitchen
      May 3, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Inga!

      Reply

  • Sarah M.
    April 25, 2021

    These muffins are insanely good! And that glaze takes them over the top!! We’ve made lots of your recipes and EVERYTHING has been exceptional so far! Thank you!

    Reply

    • Natasha's Kitchen
      April 25, 2021

      Fantastic! Thanks for sharing that with us, Sarah. Great to hear that you’re enjoying the recipes that you tried.

      Reply

  • Jess F
    April 13, 2021

    Hi natasha! love your recipes! I’ve made a few already and each time friends and family comment how much they love the food! Thank you for sharing your recipes with all of us. Im curious to know if this batter can be made ahead of time?

    Reply

    • Natashas Kitchen
      April 13, 2021

      Hi Jess, we make it as soon as the batter is ready; otherwise, I worry the batter will lose its volume if stored. You can make the muffins ahead though, 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

  • Christine Morgan
    April 8, 2021

    Thank you so much Natasha!
    Delicious and light!

    Reply

    • Natashas Kitchen
      April 8, 2021

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

      Reply

  • Lanie Geronimo
    April 6, 2021

    Can we used canned blueberries? Thank u. 🤗

    Reply

    • Natasha's Kitchen
      April 6, 2021

      That should work fine, Lanie.

      Reply

  • aynie cargill
    April 5, 2021

    these are the BEST! I really can’t make these because I would eat WAY too many. So delicious! Yum!
    The drizzle on top just makes them perfect

    Reply

    • Natashas Kitchen
      April 5, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Catherine
    April 5, 2021

    Very moist with a nice crumb. The lemon juice makes all the difference, and the glaze super easy. They were dense but not heavy. I added some triple sec and cardamom to mine. Wonderful snack in the morning, and you can easily use fat free sour cream and leave out the eggs if you choose (just add more baking powder).

    Reply

    • Natashas Kitchen
      April 5, 2021

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

      Reply

      • Jan
        April 17, 2021

        natasha Thanks for wonderful blueberry Muffin recipe flavor was so good where were 10 years ago All recipe delious Blessing Jan from Ohio

        Reply

        • Natashas Kitchen
          April 17, 2021

          I’m so happy you’re enjoying our recipes, Jan! Thank you for sharing that with us!

          Reply

  • Amanda Shelton
    April 5, 2021

    Hi Natasha, I made this wonderful recipe this morning. They were amazing! I didn’t have extra light olive oil, so I used melted butter. I will be adding this recipe to my favorites! I am loving your recipes and videos! Thanks

    Reply

    • Natashas Kitchen
      April 5, 2021

      I’m so happy that worked out! Thank you so much for sharing that with me.

      Reply

  • Marissa Lugo
    April 2, 2021

    Delicious! I’ve made these muffins twice already…they are a favorite in my household…so moist, light, and the lemon glaze gives the muffins a wonderful brightness on the palate. Thank you Natasha for sharing this recipe!

    Reply

    • Natashas Kitchen
      April 3, 2021

      You’re welcome, Marissa! I’m so happy to hear that! Thank you for sharing your great review.

      Reply

  • Karen
    March 26, 2021

    Wow! These muffins are sooo soft and light on inside and have a little crispy texture on the top ..absolutely delicious. Thanks for such a great recipe!

    Reply

    • Natashas Kitchen
      March 27, 2021

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

      Reply

  • Lori Anne
    March 26, 2021

    Hi Natasha,

    Could I make this recipe as a bundt cake?

    Reply

    • Natashas Kitchen
      March 26, 2021

      Hi Lori, 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 I watched closely. Let me know how you like it if you experiment.

      Reply

  • Donna
    March 25, 2021

    Could this be made in a 9 inch round or springform pan? Or would it be too thin?

    Reply

    • Natashas Kitchen
      March 25, 2021

      Hi Donna, I haven’t tested this specific recipe, but it may work! If you experiment, let me know how you liked the recipe, But also, have you tried our Blueberry Lemon Cake?

      Reply

  • Joanne
    March 25, 2021

    We loved these delicious lemon muffins… 🧁🍋🫐
    Definitely will make again.
    I now go to your recipe collection first when I’m looking up a new recipe…
    Thanks..

    Reply

    • Natasha's Kitchen
      March 25, 2021

      Thank you for sharing that with us, Joanne. Great to know that you enjoyed these muffins!

      Reply

  • Rose
    March 7, 2021

    I’ve made them twice already and they are a hit with everyone who tries them.

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Perfect! I’m happy to hear that, Rose. Thank you for sharing!

      Reply

  • Johanna
    March 6, 2021

    So I made these again for the 463th time lol because we love them so much but I totally forgot to add the lemon juice. What I ended up doing and will probably do each time I make these was to poke each muffin with a fork about 5 times after removing them from the oven and poured about 1/2 tsp or so of lemon juice over each one. Wow. That gave them such a pop of lemon flavor. Natasha, thank you again for this recipe!❤

    Reply

    • Natashas Kitchen
      March 6, 2021

      Great idea! Way to get creative! 🙂 I’m so glad you found a favorite muffin recipe on our blog.

      Reply

  • Peter
    March 5, 2021

    Hi Natasha, Is it okay if I Don’t add lemon zest for Lemon Glaze?

    Reply

    • Natashas Kitchen
      March 5, 2021

      Hi Peter, we love it with the lemon zest, but I bet that could work! I hope you love this recipe.

      Reply

  • Lia
    March 5, 2021

    Made this yummy muffins twice.this was my 10 year olds request for his birthday ❤️

    Reply

    • Natashas Kitchen
      March 5, 2021

      That is the best when kids love what we parents` make. That’s so great!

      Reply

  • Beverly Collier
    March 1, 2021

    For the Blueberry muffins can you use the dried berries in place of fresh

    Reply

    • Natashas Kitchen
      March 1, 2021

      Hi Beverly, I haven’t tried that, but that should work. If you do experiment I would love to know how you like it.

      Reply

  • Eri
    February 26, 2021

    Natasha, you are right. It’s a keeper. Lemon and blueberry combination is such a perfect treat for 50F weather today. (Yes, it has been cold and we have had lots of snow this year.)

    My 7 yo son wanted eat another one, saying “big thumbs up” – we watch your videos together.

    Thank you for another great recipe and I can’t wait to try another recipe!

    Reply

    • Natasha's Kitchen
      February 26, 2021

      You’re very welcome, Eri! I’m happy to know that you and your son loved this recipe!

      Reply

  • Lisa
    February 21, 2021

    Hello Natasha, Could yogurt be a substitute for the sour cream? I am lactose.

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Hello Lisa, yes plain greek yogurt will work too!

      Reply

  • BBM
    February 20, 2021

    I tried this recipe and I didn’t like the muffins : I don’t know what to do with them.
    I switched the sour cream for plain greek yogurth, and the extra light olive oil for canola oil (based on the comments I read) and they look fine, cute, and kind of fluffy but the taste like nothing 🙁 even with the glaze, the glaze is ok but it’s not enough plus they have a lot of sugar, I feel like its not worth the calories. I’m so bummed, I wish I had not waisted my ingredients/time : … maybe if you don’t make any changes it might tastes better idk but I don’t think I’m doing this one again.

    Reply

    • Natashas Kitchen
      February 22, 2021

      Hi, I recommend trying the recipe without any substitutions before experimenting.

      Reply

  • Lindsey
    February 19, 2021

    This recipe is absolutely wonderful and delicious. My only problem with it is that both times I’ve made it, the batter does not fit into one 12 tin muffin pan. I have had to make it into 15 or 16, which isn’t necessarily a problem because, hey, bonus muffins right? It’s just a little annoying to have to have to get out a second pan instead of the recipe fitting like it’s supposed to. But honestly, otherwise, they are an absolute dream and you should make them.

    Reply

    • Natasha
      February 22, 2021

      Hi Lindsey, I always just divide the batter into 12 until the batter is all gone. Using more blueberries can increase the amount of batter – I’m not sure if that is the issue or not.

      Reply

  • Joanna
    February 15, 2021

    Hi Natasha, can I sub the extra light olive oil with vegetable oil? Ran out of extra light olive oil and I plan on making this muffins later today 😉 hope to hear a reply from you soon 😍

    Reply

    • Natasha's Kitchen
      February 16, 2021

      Hi Joanna, I haven’t tested this with vegetable or corn oil but it may work.

      Reply

  • Lisa
    February 15, 2021

    I replaced the sour cream with Greek yoghurt and the muffins were still amazing.

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Good to know that the result was great, Lisa! Thanks for your great feedback.

      Reply

  • Lori
    February 10, 2021

    These are amazing! Best muffins I have ever made. I didn’t have any sour cream on hand so I substituted with plain yogurt. And I would highly recommend the glaze if you like a lemony zing 🙂

    Reply

    • Natasha's Kitchen
      February 10, 2021

      Hi Lori, thank you so much for sharing that with us! I’m happy to know that you enjoyed these muffins and thanks for the tip!

      Reply

  • Joanne
    February 1, 2021

    Hi Natasha, I have made these and love them! Can this recipe be doubled?

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Great to hear that, Joanne! If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!“ 

      Reply

  • Elina
    January 28, 2021

    They are super delicious. Thanks

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Thank you for your great review!

      Reply

  • Tay S
    January 22, 2021

    These muffins are out of this world! I have full, happy bellies in my house, thanks to you! For these muffins, how long do they keep & how would you recommend storing them?

    I’ve made 5 recipes from your site this week alone… Please keep them coming!! This is the first blog/site I’ve come across where the recipes are actually tried and true. I can trust that I’m not wasting my time, $$, or ingredients! Thank you so much!!

    Reply

    • Natashas Kitchen
      January 22, 2021

      Hi Tay, 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), so I’m not sure they would be safe outside of the refrigerator for that long.

      Reply

  • Nonna na
    January 12, 2021

    Absolutely awesome!!
    Delicious!

    Reply

    • Natashas Kitchen
      January 12, 2021

      Thank you for that wonderful feedback, Nonna! I’m so happy you enjoyed this recipe!

      Reply

  • Lorie
    January 11, 2021

    Finally a good recipe online. I’ve made your blueberry lemon cake and made the blueberry muffins tonight. Both are excellent!!
    I even made my muffins with half Splenda and half sugar.

    Reply

    • Natashas Kitchen
      January 11, 2021

      Thank you so much for sharing that wonderful review with me, Lorie! I’m so happy you enjoyed this recipe.

      Reply

  • Rhia
    January 2, 2021

    Hello Natasha! I absolutely love this and I plan to send it over through mail to a loved one. It will probably take 1-3 days before they receive it. How long are these holding for? Do they rot after 4 days? Or are they good for a week? It’s winter season so it’s cool and not so worried about the heat when shipping.

    Reply

    • Natashas Kitchen
      January 2, 2021

      Hi Rhia, 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), so I’m not sure they would be safe outside of the refrigerator for that long.

      Reply

  • Samina
    December 28, 2020

    I tried your recipe blueberry muffins with lemon glaze but I substituted some ingredients to make it gluten free.

    The muffins didn’t cook thru completely although I kept it in the oven for 25 -28 mins. outside was dark brown but inside was goey, though the taste was good.

    I took 1 cup almond flour, 1 cup oats flour,1 cup honey and1 cup yogurt and fresh blueberries. My batter was liquidy compared to yours and I ended up with 15 muffins.

    Can you advise what went wrong?
    Also what alternatives can I use to make your recipes gluten and dairy free?

    Reply

    • Natasha
      December 28, 2020

      Hi Samina, I always recommend making the recipe as written – without testing those substitutions, It’s hard to give advice on which change caused the issue.

      Reply

  • Marsha
    December 27, 2020

    Hi Natasha,

    Thank you for all of your divine recipes! Would it be possible to substitute frozen blueberries in this recipe? I have some leftover from your amazing blueberry crumble. Thanks so much!

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Hello Marsha, you are most welcome. You can use frozen blueberries, just fold them in frozen and do not over-mix so your batter doesn’t turn blue.

      Reply

  • Carolyn Wharton
    December 15, 2020

    I was really looking forward to eating these blueberry muffins but they were all burned on the bottom! You have us baking at 400 F. This is too high.
    It should be 375 tops.
    Stovetops can all be different but 400 degrees is the same regardless of the oven model.
    I have had this happen once before with another recipe I got from you so I recommend that you ease off on temp and have people cook a couple of minutes longer. Just my recommendation for what it’s worth. Thank youl

    Reply

    • Natasha
      December 16, 2020

      Hi Carolyn, be sure not to bake on convection oven settings. This recipe was written for a standard conventional oven baking mode.

      Reply

    • Peggy C
      March 5, 2021

      Hi Carolyn,
      Were you using a darker-colored Teflon muffin pan by any chance? I’ve read they conduct more heat than the silver-colored pans, so you need to bake at 25 degrees lower temperature in that case. I’ve actually tested this after also burning the bottom of a pan of muffins myself and wondering what went wrong. Hope this helps.

      Reply

  • Sandi Eaton
    December 5, 2020

    Loved these! Did not have sour cream so substituted ricotta cheese. Delicious! 🍋

    Reply

    • Natashas Kitchen
      December 5, 2020

      I’m so glad you enjoeyd that Sandi! Thank you for the wonderful review!

      Reply

  • Rebecca
    December 4, 2020

    These are my family’s favorite!! 😋

    Reply

    • Natashas Kitchen
      December 4, 2020

      That’s so great! Thank you for sharing that with me, Rebecca!

      Reply

  • Kacie
    November 12, 2020

    I’m dying to try these! can I use vegetable oil ?!

    Reply

    • Natasha's Kitchen
      November 13, 2020

      Hi Kacie, I haven’t tested this with vegetable or corn oil but it may work.

      Reply

  • Pam
    September 20, 2020

    Fantastic blueberry muffins. They turned out great. The tops didn’t get as brown as I hoped. Didn’t have any lemon zest, so I used lemon extract.

    Reply

    • Natasha's Kitchen
      September 20, 2020

      Sounds awesome! Thanks for sharing that with us, Pam.

      Reply

  • Alicia Campos
    September 16, 2020

    I am so excited to try this recipes! I have tried many other ones! What I love the most is that you make everything so easy that a person who has never cooked or bake can do it! Lots of love!

    Reply

    • Natasha's Kitchen
      September 16, 2020

      Hello Alicia, so great to read your good comments and feedback for us. Thank you so much for your compliments, we appreciate it!

      Reply

  • Anna W
    September 11, 2020

    I made muffins for the first time using this recipe and OMG! They turned out amazing, I was told by friends they were best muffins they’ve ever had. My partner was also obsessed with this glaze!!

    Can’t wait to try more recipes 😀

    Reply

    • Natasha's Kitchen
      September 11, 2020

      That is so wonderful to hear, Anna. I love reading awesome comments like yours. Thanks for sharing that with us.

      Reply

  • Amy
    September 5, 2020

    Thank you so much Natasha. I dont make anything in the kitchen but have recently been trying your recipes and my partner has absolutely loved them.

    I love how fresh your recipes taste and how few ingredients they use and yet taste spectacular like an expert made them

    thank you so much. really you have made an impact!

    I made this recipe and everyone loved how fresh and delicious it tasted!

    Reply

    • Natashas Kitchen
      September 5, 2020

      Aww, that’s the best! I’m so inspired reading this recipe!

      Reply

  • Laura LaFromboise
    September 5, 2020

    I love this recipe so much! I make these muffins a few times a month. I honestly could eat a couple every day – they are that yummy! Thanks, Natasha, for putting this recipe on the internet and so many more – I follow you and try lots of your recipes <3

    Reply

    • Natashas Kitchen
      September 5, 2020

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

      Reply

    • Eleanor
      September 10, 2020

      Hi Natasha,

      I would like to make these cupcakes dairy free. What could I substitute sour cream with?

      Thank you

      Reply

      • Natasha's Kitchen
        September 10, 2020

        I only recommend plain Greek yogurt as a substitute, I haven’t tried anything else yet.

        Reply

  • Eli
    September 4, 2020

    And I thought I had the ultimate muffin recipe… until I tried this one! Scrumptious doesn’t begin to describe it.
    Love your recipes and your down-to-earth approach to food, not to mention your enthusiasm!
    Thank you so much.

    Reply

    • Natashas Kitchen
      September 4, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!

      Reply

  • Jennifer
    September 2, 2020

    These muffins are super delicious, moist and easy to make.

    Thanks Natasha, I’m your number one fan

    Reply

    • Natashas Kitchen
      September 2, 2020

      That’s just awesome Jennifer! Thank you so much for sharing that with me!

      Reply

  • Anusha
    September 1, 2020

    Hi Natasha your recipes are awesome and the best it out of the world I have tried most of Your recipes Natasha I really want make this blueberry muffins we don’t have fresh blue berries have only frozen ones can I use frozen one and how to use it and we don’t have extra light oliveoil can I use butter or any other oil once again thank you for the delicious recipes God Bless you

    Reply

    • Natashas Kitchen
      September 1, 2020

      Hi Anusha, if you used frozen blueberries, check a couple of comments up for my suggestions on that. Frozen can release more juice. I’m so happy you’re enjoying our recipes!

      Reply

  • Natalya
    August 19, 2020

    Definitely satisfied my cravings! I was so delighted that they turned out to taste as good as I imagined. Thank you Natasha

    Reply

    • Natasha's Kitchen
      August 19, 2020

      So wonderful to hear that! Thank you for sharing your experience with us.

      Reply

    • Danielle
      August 21, 2020

      I loved this recipe! The muffins turn out so puffy and beautiful! I love the lemon and the lemon glaze! Thankyou Natasha!

      Reply

      • Natashas Kitchen
        August 21, 2020

        My pleasure! I’m so happy you enjoyed this recipe Danielle!

        Reply

    • Danielle
      August 21, 2020

      I love this recipe! The muffins turn out so puffy and beautiful! I love the lemon taste in them and affcorse the lemon glaze!

      Reply

      • Natashas Kitchen
        August 21, 2020

        I’m so glad you enjoyed it!

        Reply

  • Carrie
    August 17, 2020

    Hi, can these be made with Gluten Free All Purpose flour?

    Reply

    • Natashas Kitchen
      August 17, 2020

      Hi Carrie, I have not tested this with Gluten-Free flour but here is what one of our readers wrote: “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.” I hope this helps.

      Reply

  • Indira
    August 16, 2020

    Hi Natasha,
    Cups maybe different, when you say 1 cup, could you write in ml or grams ?

    Thank you,

    Reply

    • Natasha's Kitchen
      August 16, 2020

      Hello Indira, if you are at the recipe you can click Jump to recipe and click Metric. It should convert the ingredients to grams.

      Reply

  • Vicki
    August 15, 2020

    Made these today. Didn’t have light olive oil so I used butter! These are absolutely the best blueberry muffins I have ever tasted. Shared with friends and they raved! Another Winn er recipe from Natasha! Thank you

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Fantastic! Thank you so much for sharing your good feedback with us, Vicky. We appreciate it.

      Reply

  • Camille
    August 14, 2020

    Can you use whole wheat flour for this?

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Hello Camille, I honestly have not tried using whole wheat flour to advise. It may alter the consistency of the crumb (might be a little firmer), but I think it’s worth experimenting to make them healthier.

      Reply

  • Sareka Pariag
    August 13, 2020

    Absolutely enjoyed these muffins. The taste of the sour cream and lemon juice was amazing. Thank you for sharing this lovely recipe. I am definitely saving this recipe. Thanks Natasha.

    Reply

    • Natashas Kitchen
      August 13, 2020

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

      Reply

  • Mila
    August 3, 2020

    These are simply delicious! Even without lemon glaze, they are light and yummy.
    Thank you again!

    Reply

    • Natasha's Kitchen
      August 3, 2020

      You’re welcome! Yes, totally agree it’s already delicious even without the glaze but it makes it more special.

      Reply

  • Ellen
    August 2, 2020

    These are the best muffins I’ve ever tasted! They are SO light and the glaze is a must! Everyone raves about them and I’m always asked for the recipe! I will be making these for years to come, thank you!

    Reply

    • Natasha's Kitchen
      August 2, 2020

      That is awesome, Ellen! Thank you so much for your great comments and feedback. We appreciate you sharing it with us.

      Reply

  • Maz
    August 2, 2020

    OMG!!! Made these today with frozen blueberries, left in fridge overnight as instructed! Used Greek yoghurt instead of sour cream [ my 16 yo daughter eats sour cream as yoghurt!! 😂🤣) The batter tasted AWESOME, so I figured the baked product would be too! Absolutely DELICIOUS!!! Tastes like a baked cheesecake, only better!! Thank you Natasha, an absolute winner and keeper!

    Reply

    • Natasha's Kitchen
      August 2, 2020

      Yay! I am so happy to read your awesome feedback. Thank you so much for sharing!

      Reply

  • Nellie M.
    August 1, 2020

    Simply great! Thanks!

    Reply

    • Natashas Kitchen
      August 1, 2020

      You’re welcome, Nellie! I’m so glad you enjoyed this recipe!

      Reply

      • Jo Hoppy
        February 1, 2021

        I’m a mum of 3 young men, omg they did not last very long at all. They devoured them in minutes 😂 I now make these when I want jobs doing 😉 thank you for these outstanding muffins 🥰 by the way I love you’re blog

        Reply

        • Natashas Kitchen
          February 1, 2021

          That is the best when kids love what we moms make. That’s so great! Thank you for that wonderful compliment, Jo!

          Reply

  • Raylene
    July 27, 2020

    Totally love your Blueberry Muffin recipe! I’ve made it 3 times now and it does not fail to impress. Thanks!

    Reply

    • Natashas Kitchen
      July 27, 2020

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

      Reply

  • Katherine
    July 26, 2020

    Followed the recipe exactly, but still came across some issues. I had extra batter, even filling them to the top. Also, the muffin tops never browned, even cooking them longer. The flavors are good, but not sure I like the texture with the sour cream. Don’t think I’ll make them again.

    Reply

    • Natashas Kitchen
      July 27, 2020

      Hi Katherine, I’m more than happy to troubleshoot. I haven’t had the same experience with this recipe. Did you use regular muffin tins or cupcake tin? Also, not all ovens are created equal so if your oven runs cooler, that could be the culprit and it may just need a little longer in the oven. It also helps with color if you put them in the middle of the oven and you will get even more browning in the top third of the oven. It will make a prettier muffin but the taste will still be the same.

      Reply

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