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 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

4.89 from 69 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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Read comments/reviewsAdd comment/review

  • 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

  • vivi
    July 6, 2018

    what can i substitute for sour cream- something non dairy Reply

    • Natashas Kitchen
      July 6, 2018

      Hi Vivi. Many have reported using Yogurt as a substitution with a little bit of baking soda. I honestly wouldn’t know what else to try that with. If you experiment, let me know how you liked the recipe Reply

    • Linda Sue
      July 20, 2018

      There is non-dairy yogurt that might be helpful. Give it a try Reply

  • Nahla Bakry
    July 5, 2018

    Hello Natash! I made these muffins with frozen blue berries and it was awesome! Kids loved it Reply

    • Natashas Kitchen
      July 5, 2018

      I’m so happy to hear that, Nahla! That is the best when kids love what we moms make. Reply

  • Sereida Alfaro
    July 4, 2018

    Hi Natasha,

    I have been making these every week now since I found your recipe. They’re a family favorite now! Thanks.

    Sereida Reply

    • Natashas Kitchen
      July 5, 2018

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

  • Jenny
    July 4, 2018

    Hey Natasha I absolutely love these muffins they have come out perfect every time! I am wondering if I want to make 24, am I able to just double up everything and make it at once or should I just make two seperate batches? Thank you in advance! 🙂 Reply

    • Natashas Kitchen
      July 4, 2018

      To be on the safe side you can make two separate batches to allow less room for error. Our readers have reported great results doubling this however. hope this helps! Reply

  • Traci
    July 3, 2018

    Would this work as a bundt cake instead of muffins? Reply

    • Natasha
      July 3, 2018

      Hi Traci, I imagine it would work but I haven’t tested it to be able to provide baking instructions for that. If you experiment, let me know how it goes! 🙂 Reply

      • Traci Hilliard
        July 21, 2018

        I was able to make it as a bundt cake without any substitutions. I also have made the muffins twice. Absolutely a new family favorite in either form, bundt or muffin. Reply

  • Iris
    July 3, 2018

    Hola quiero hacer esta receta pero quisiera saber si puedo sustituir el aceite por mantequilla o por aceite vegetal? No me gusta el sabor del aceite de oliva 😞 Reply

    • Natasha
      July 3, 2018

      Hi Iris, extra light olive oil has no flavor associated with it, but you could substitute with vegetable oil. Reply

  • Tammy
    July 2, 2018

    Hi Natasha! Would it work to double the recipe? Reply

    • Natasha
      July 2, 2018

      Hi Tammy, I haven’t tested it that way but I think it should work. Reply

  • Victoria
    June 29, 2018

    Everything about these was so yummy. They tasted bakery quality and everyone ate them so fast! Thank you!! My kids especially loved them and are asking me to make them again. Reply

    • Natasha
      June 29, 2018

      Oh that is wonderful! Thank you for sharing your amazing review. It’s the best kind of compliment when kids love something. 🙂 Reply

  • Lori
    June 29, 2018

    I just made these muffins for my market tomorrow since I read all the reviews and all seemed positive. I love how moist they came and the texture of the crumb is lovely. I added more blueberries and vanilla and a tad more salt and I am very glad I did because I found the cake itself very bland. The extra added blueberries and delightful glaze save the muffin batter. I will try it again, making adjustments. I really do enjoy your recipes but if not for the glaze, I am not sure I would want to offer these. Reply

    • Natasha
      June 29, 2018

      Hi Lori, you can definitely add more blueberries if you prefer, but we found this to be the right amount for the muffins to get the best rise. Reply

      • Lori
        June 29, 2018

        I had no problem with the rise of the muffins, they came beautiful, I only have a concern with the lack of flavor to the batter. I do
        love the simplicity of the recipe and how tender the cake comes out so I will try again with changes. Reply

  • Mary Ciaccio
    June 28, 2018

    Also when doing the print it has a box that takes some of the directions off and then prints a blank square?? Tried several times Reply

    • Natashas Kitchen
      June 28, 2018

      Thank you for pointed that out, Mary. I just tested this from a laptop and an I pad and it printed just fine. I would recommend checking your printer settings/preferences and view a print preview copy before trying again. I should add, make sure you are using the print icon on towards the bottom of your recipe instead of printing the entire post with ads etc. Hope this helps 🙂 Reply

    • Natasha
      June 28, 2018

      Hi Mary, scroll to the bottom of the page where you will find the print-friendly recipe section. In that section there is a print button in the right top corner. Click on that then click File and print to have the recipe printed out. Reply

  • Mary Ciaccio
    June 28, 2018

    I am in search of Cream Cheese muffins (12 or 4 large) Do you have a recipe that you could share? Thank you, Mary Reply

    • Natasha
      June 28, 2018

      Hi Mary I don’t have anything like that. Wish I could help with that! Reply

  • Martha
    June 25, 2018

    can you substitute vegetable oil or canola oil for extra light olive oil. Reply

    • Natashas Kitchen
      June 26, 2018

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

  • Kim Gabbard
    June 25, 2018

    These were delicious!! Very light and flavorful. Will definitely make again! Reply

    • Natashas Kitchen
      June 25, 2018

      I’m so glad you enjoyed it! Reply

  • Deanna
    June 25, 2018

    These were a huge hit at our house. Highly highly recommend and that glaze is amazing. Never would have thought to add zest but it’s seriously amazing on the blueberry muffins! Reply

    • Natasha
      June 25, 2018

      Hi Deanna, I’m so happy to hear that! It sounds like you have a new favorite! 🙂 Reply

  • Eleanor Cook
    June 23, 2018

    Have been looking for the perfect blueberry muffin recipe and this is it; best one I have ever tried. Soft, moist, and the lemon adds just the right touch of flavor. Will be definitely making these again. 😋 Reply

    • Natashas Kitchen
      June 23, 2018

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

  • Carolyn
    June 23, 2018

    Can these be frozen. My grandson loves to take a muffin to work so I would love to be able to make a bunch and freeze. Made the strawberry cake and it was a great hit. From Ontario Canada. Reply

    • Natashas Kitchen
      June 23, 2018

      Hi Carolyn, that’s so sweet of you thinking of your grandson’s brunch! I haven’t tried freezing myself but I think that would work well without the glaze though. After thawing, I’d pop them in the oven to soften/freshen them up a bit then drizzle with the glaze before serving. Maybe even a toaster oven or microwave at work if he doesn’t have access to the oven? 🙂 Reply

  • Tanya
    June 23, 2018

    Hello, how much is 1 cup in grams? Reply

    • Natashas Kitchen
      June 23, 2018

      Hi Tanya, One cup is typically 340 grams or 12 ounces. 🙂 Reply

  • Debbie Wilson
    June 21, 2018

    I scrolled through comments quickly so hope this hasn’t been asked before, but why extra light olive oil instead of extra virgin olive oil? Can’t wait to try this recipe Reply

    • Natasha
      June 21, 2018

      Hi Debbie, extra light is odorless, where you can taste the extra virgin olive oil and that’s not something we want. Reply

  • Howard Haiges
    June 21, 2018

    Sounds so yummy, ! Do you have a banana bread recipe im celiac and allergic to corn and wheat so i always have to alter recipe s. Reply

  • dannie
    June 19, 2018

    A hot of milk will do justice to this muffins. Reply

    • Natashas Kitchen
      June 19, 2018

      That sounds so good! Reply

  • Marie Petit
    June 13, 2018

    I would love to have your raspberry macarons recipe and fillings . Reply

  • Enrique
    June 13, 2018

    Thanks and I’m will bake more bake goods of your blog. Reply

  • Enrique
    June 13, 2018

    Hi,I’m Enrique from México and now i finished the blueberry muffings and i read your recipe of raspberry macaron and is a good idea that you post in YouTube and your blog. other recipes of fillings of macarons like pistachio, coconut, piña colada, chocolate, coffe, tiramisu, orange, lemon and other fillings for not i mentioned. Kindle regards. Reply

    • Natashas Kitchen
      June 13, 2018

      Hi Enrique! I’m so happy you enjoyed the muffins! I’m so happy you discovered our blog. Welcome! 🙂 Reply

      • Enrique
        June 13, 2018

        Thanks and I’m will bake more bake goods of your blog. Reply

  • Marie
    June 7, 2018

    A college friend dropped in as I was baking and glazing. And she was up to taste testing. I commented that I thought the muffins were a bit too sweet. Her face immediately brightened as she smiled, “Oh, no! They’re PERFECT!” Reply

    • Natashas Kitchen
      June 7, 2018

      I’m so happy to hear that Marie. Thank you so much for sharing that with us! Reply

  • Edel Logan
    June 5, 2018

    These look delicious. I really need to know will they freeze ok? Reply

    • Natasha
      June 5, 2018

      HI Edel, I haven’t tried but I think that would work well without the glaze though. After thawing, I’d pop them in the oven to soften/freshen them up a bit then drizzle with the glaze before serving. Reply

      • Edel Logan
        June 5, 2018

        WOW, thank you for the fast response.
        Any suggestions for a breakfast muffin/breads that I can portion and freeze? Reply

  • Susan armstrong
    June 4, 2018

    My muffins had not browned after 28 minutes at 400o, so I had to put them under the broiler for a couple of minutes. I definitely added the sugar, as lack of sugar is usually the problem when baking doesn’t brown. Any comment? Reply

    • Natasha
      June 4, 2018

      Hi Susan, You could also place them a little closer to the top of the oven (in the top third), if you would like to have the tops browned a bit more. Reply

    • VintageObsessive
      June 6, 2018

      I had the same issue when I baked these muffins tonight; they were done in the center but hadn’t browned much, if any, on top until I turned on the broiler. I made regular muffin size and minis for a quick snack. Also, I zested about a half teaspoon of a clementine and added it to my lemon zest in the glaze, then used a “poor man’s piping bag” (ziplock) to drizzle a pretty criss cross across the muffins. They were soft and delicious, if a little pale. 😉 Reply

  • Julie
    June 3, 2018

    I just made your Blueberry Muffins with Lemon Glaze. Delicious!! Love the lemon addition to the berries! It’s a keeper for sure. My husband and I just ate 2 each! Reply

  • Jodi
    May 26, 2018

    Thank you so much for the article. I will investigate further. As for making the muffins in jumbo tins, do you know what temp I should use and for how long? Reply

    • Natasha
      May 28, 2018

      Hi Jodi, I haven’t experimented with jumbo tins so can’t make a recommendation. It will be a bit longer baking time. Reply

  • Jodi
    May 26, 2018

    These look yummy. I would like to make them in the jumbo cupcake tin. Can you tell me the temp and cooking time? Also , due to health/sugar issues can I substitute Splenda in the glaze? Will it work or have a different taste? Thanks! Reply

    • Natasha
      May 26, 2018

      Hi Jodi, I honestly haven’t tried making a glaze with splenda so I’m not sure if it would get the same syrupy consistency since splenda isn’t quite as powder like as powdered sugar. I came across this article which might be helpful to you on making glaze with splendaReply

  • Caitlin
    May 23, 2018

    I made these for my daughter and niece. It’s a shame I didn’t have adults here who would really appreciate how good they are! They were a hit with the pre-schoolers either way though!
    -Caitlin Reply

    • Natasha's Kitchen
      May 23, 2018

      Hello Caitlin! I’m happy to hear how much you two enjoy the recipe, lol. Thanks for sharing your wonderful review! Reply

  • Nikki
    May 19, 2018

    Made these yesterday (once I had realised the UK metric conversion was below 🙄). Used coconut oil & unsweetened full fat natural yoghurt as suggested in comments. Turned out fabulous. Will be trying with raspberries next! Thanks for a great recipe. Regards, Nikki Reply

    • Natasha's Kitchen
      May 19, 2018

      You’re welcome Nikki! I’m happy to hear the recipe is a great success. Thanks for sharing your fantastic review with other readers! Reply

  • Marta Venturini
    May 18, 2018

    Hi Natasha! Do you think this recipe would work with gluten-free flour? My step-daughter has coeliac disease and I wanted to try these muffins out. 😉 Thanks in advance! I absolutely love your recipes, I’ve already tried a bunch of them 🙂 Reply

    • Natasha's Kitchen
      May 18, 2018

      I’m happy to hear how much you’re enjoying the recipe Marta! Without experimenting with flour substitutions, I can’t make a recommendation. If you experiment with them, please share the results! Reply

      • Marta Venturini
        May 24, 2018

        I did experiment with gf flour and the recipe worked wonderfully! Although I used extra virgin olive oil instead of light olive oil (I didn’t even know that was a thing) and I don’t know if that made a difference.

        I still want to try the recipe out with regular flour, so I can compare, but I can vouch that it works with gf flour. Everyone loved them! Reply

        • Natasha's Kitchen
          May 24, 2018

          I’m glad to hear the recipe was a great success Marta! Thanks for sharing your excellent review! Reply

  • Nicole
    May 9, 2018

    When I made these, my brother – who can be pretty judgement about food…said it was one of the best pastries he’s ever had. Recipe was perfect. I was out of vanilla but substituted an equal amount of maple syrup. Thanks for a new favorite recipe! Reply

    • Natasha's Kitchen
      May 9, 2018

      You’re welcome Nicole! I’m glad to hear the recipe is an absolute hit. Thanks for sharing your outstanding review! Reply

  • Nicoleta
    May 9, 2018

    Great recipe 😍 Reply

    • Natasha's Kitchen
      May 9, 2018

      I’m glad you love it Nicoleta, thanks for sharing! 🙂 Reply

  • Cristina
    May 2, 2018

    Can I substitute olive oil for coconut oil ? Reply

    • Natasha
      natashaskitchen
      May 2, 2018

      Hi Cristina, I haven’t tried that but I think it could work. If you experiment, let me know how you liked it 🙂 Reply

  • 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

    • Lina
      May 10, 2018

      Hello Tzivia! Can I ask how much of strawberries did you used for this recipe? I’m not blueberries eater but I really want to try it. 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

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