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.
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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.
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)
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.
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.
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!
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.
Common Questions
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.
Several readers have reported great results substituting sour cream with plain Greek Yogurt (whole milk or low fat yogurt is ok).
Yes, you can substitute the blueberries with just about any berry. See our Mixed Berry Muffins for inspiration.
Over-mixing the batter is the #1 reason that muffins are dense. The batter should be lumpy. Also, be sure to measure ingredients correctly.
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.
Yes, you can fold in 1 cup dried blueberries instead of fresh.
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 Pie
- Ricotta Cake with Blueberries
- Blueberry Pierogi
- Lemon Blueberry Cake
- Blueberry Crumble
- Blueberry Mango Smoothie
Blueberry Muffins Recipe with Lemon Glaze
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!
Ingredients
Ingredients for Blueberry Muffins:
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup extra LIGHT olive oil, (not extra virgin), or vegetable oil
- 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 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:
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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.
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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.
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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.
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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.
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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:
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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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I tried this recipe yesterday morning for the first time and delivered some to a friend for a birthday breakfast treat. I followed the recipe exactly as written. They got rave reviews from her and her husband. Little did I know, they are even better the second morning! The problem, of course, would be waiting. 😁
Great to hear that it was a huge hit, Dena! Thanks a lot for the great comments and feedback.
Can this be made into a loaf? If so, what would you suggest to cook this at?
Hi Brianna, 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.
Hi Natasha I have tried about a dozen of your recipes so far and these muffins just like all the other recipes are awesome.Thank you so much my family and friends now think I cook like a chef.
You’re very welcome, Heather! Thank you for sharing.
Can these be made ahead and frozen? They look absolutely delish!
Hi Nancy, yes they can.
I recently went to a farm and picked fresh blueberries and then wondered what to do with them. Stumbled across this recipe and decided to give it a whirl. I’m so glad I did. These muffins are delicious!! Thank-you for the recipe.
That’s perfect timing, so glad you chose this recipe to try!
Delicious muffins!
My daughter wanted blueberry muffins and these were such a treat to make and eat 👌
Aww, I love that you shared this experience with her! That’s so great!
These muffins are the best. So moist and delicious !! I am gluten free and made them with GF flour and they turned out super.
I’m so happy you enjoyed that. Thank you for sharing that with us, Charlene!
Made these this morning almost exactly as written (used avocado oil rather than EVOO or vegetable). I also whisked the eggs and sugar by hand, and still got wonderful results. The muffins came out super moist and fluffy and we loved the sweet lemon glaze. These are very comforting and nostalgic, sweet but we’ll balanced with the tartness of the lemon. So easy to make too – these came together really quickly and I baked for 25 mins. Looking forward to making these again soon.
Wonderful! So glad you enjoyed this recipe. Thank you for the review!
Hi… I love all of your recipes.. just wanted to know if u can skip the lemon juice and extract from the batter? And only make it with blueberries?
Hi Jasmin, we love the balance the lemon gives this recipe, but omitting may work, you can also substitute for vanilla.
These muffins were such a hit! My new favourite blueberry muffin. Deliciously moist and quick and easy to make. I used frozen blueberries (coated with a little flour) and didn’t add them from the freezer until the very last minute. Loved the combination of lemon and blueberry.
So glad you loved this recipe, Renata! Thank you for sharing that with us.
Can you substitute the flour for gluten free alternative?
I love your recipes and have been trying out some of them one by one.
I want to try this with gluten free flour. Thanks.
Hi Joanne, 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.
Very delicious muffins! I didn’t do the glaze and they still were super delicious! They are very moist! I used tons of blueberries, I used the frozen ones, before mixing them into the batter I slightly covered them in starch, so they would hold the moisture in. Thanks for the recipe!
Hello Marta, that’s fantastic feedback. Thank you so much for sharing that with us. I’m glad you loved it even without the glaze!
I made these muffins last weekend and they were a huge hit with the family! I like them because they are not too sweet. I was wondering if substituting blueberries with cranberries would work? I have frozen cranberries and wanted to try it. Thank you!
Lori
Hello Lori, great to hear that the cake was a success. I haven’t tested this recipe using cranberries to advise of the measurements/timing. I think it’s worth experimenting with. If you try that, please share with us how it goes.
To-die-for, fresh-tasting muffins!
I used my new parchment muffin liners and was concerned, because it didn’t seem like there’d be enough batter to go around for 12 muffins. But, they rose beautifully and came out just perfect at 25 mins. I followed directions, except cut the sugar by 1/4 C. (I just always do that to cut back.)
The glaze is ideal! Thanks Natasha. First recipe I’ve reviewed here.
Hello Robin, so good to know that you loved the recipe and the glaze too! Thanks a lot for sharing your experience making this recipe.
Loved these! Used greek youghurt instead of sour cream, turned out great. Not too sweet just perfect. Thank you.
I’m so happy to hear it was perfect!
Can the batter be made ahead of time and, perhaps, be refrigerated overnight?
Hi Nancy, 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 :)).
Good info to have. Thanks so much. This has become my go-to recipe for muffins.
These came out fantastic. I ran out of AP flour so used half AP and half whole wheat. I was worried that they would come out heavy or with a strong whole wheat flavor but they didn’t. They were light and lovely.
Good to know that it turned out great, Katie! Thanks a lot for sharing that with us.
Love this recipe, made 16 muffins by adding 1 and half cups almond meal and 1 extra egg and an additional 1/2 tsp of baking powder.
Hi Natasha ! Apologies for this long overdue review. I’ve been following you for almost 3years now. You have inspired me to try new recipes and be a good cook. My family and friends amazed by all the dishes I have cooked for them. While I only take halal ingredients, I love the fact you always provide tips and substitute ingredients. Please don’t stop making fun , easy and great recipes along with interesting cooking videos. May God bless you and stay healthy to continue the passion you have in sharing your amazing recipes to the world.
Hi Sherry, no worries I’m just happy to see your review. Thank you for your good comments and feedback, we appreciate it!
This is my go-to muffin recipe. Best I’ve ever had. The sour cream makes fluffy, moist texture and the most delightful crumb. It’s not overly sweet. The batter is thick, but doesn’t produce a “heavy” dough and you don’t feel like you’re eating something so rich and greasy and unhealthy like store bought. Easy to make. With the sour cream, it can be wet so you have to be mindful of your add-ins that it bakes up properly..but it’s a winner!
Hello Catherine, thanks so much for your comments and feedback. I’m happy to know that you loved it!
Hi Natasha, I love this recipe, but I can’t use egg. Is it ok to use egg subsidize powder instead ?Thanks for responding.
Hi Afsar, I havne’t tried an egg substitute to advise. If you happen to experiment, I’d love to know how you like this recipe!
Just a note. Berries are mostly water, therefore one cup of dried blueberries is not equal to one cup of fresh or frozen blueberries. Dried blueberries have no moisture, so your batter is losing a great deal of water and that moisture must be added back, or use milk, sour cream or buttermilk. In doing this, the dried blueberries should also be reduced as one cup of fresh blueberries is actually equal to 1/4 cup of dried blueberries, with added moisture.
Cannot believe it! Finally a recipe that turns out exactly as pictured. Moist and the glaze is awesome.
That’s so great! Thank you for your lovely review, Lizzy!
Made these for breakfast and they turned out great! Easy recipe. I substituted the olive oil for coconut oil and it worked perfect. I also made your banana nut muffins which were also a big hit!! I will be trying more of your recipes.
That’s so great. Thank you so much for sharing that with me, Michelle!
Her recipes is easy and very delicious I like all what she’s cooking 😋😋😋
I’m so happy you enjoyed that. Thank you for sharing that with us!
I always heat the glaze to hot in
the microwave, use regular sugar -dissolves the sugar and the glaze sets with no drips when cool on the muffins
Sounds good. Thanks for sharing that with us, Linda!
Love those muffins…great recipe with wonderful, easy to follow instructions. I made a second batch with strawberries and it came out fantastic as well.
I’m happy to hear that, Isabella! Thank you for sharing that with us.
Natasha! I’ve been making your recipes for a few years now and they are always so good! I just made your Blueberry Lemon Muffins and they are amazing! (I added some poppy seeds because I love them). Keep doing what you are doing and all the best to you and your family! Thank you!!!
I made these today and love the texture with the sour cream. The oil leaves them light and not overly dense, and they have the perfect balance of sweetness. Once again, not disappointed! Thanks!
Thank you for the wonderful review. I’m so glad you loved the muffins.
Hi Natasha,
Can I use maple syrup instead of sugar in the recipe?
Hi Jinan, I haven’t tested it with maple syrup so I’m not sure how it would affect how the muffins bake up. If you experiment, please let me know how it goes in case someone else has the same question.
SIMPLY THE BEST!!
I’m so glad you enjoyed it!
Fantastic! Can you tell me what type of container to store these in ? I find that air tight ones result in a slightly soggy muffin .
Hi Debbie, we usuallylly use a plastic food container or a cake carrier.
Are you allowing them to completely cool before you seal it? If you put in fridge when they’re still warm from the oven, it’s condensation from the steam escaping the food
Omg just made these muffins and they are the fluffiest best muffins ever!! Was going to make your lemon loaf again which is a big hit also, but thought I’d try something new and the family loves them, so simple to make. Thanks Natasha as always fantastic recipes!
You are so welcome Jane. Glad you loved it and hope you’ll enjoy all the recipes that you will try!
Can you freeze these muffin?
Hi Debbie, I haven’t tried but that should work fine to freeze them.
I just baked the lemon blueberry muffins with lemon glaze. They are absolutely delicious!
Glad you enjoyed them, Bonnie!
This was soooo good! Based on the comments I made a small substitution. I didn’t have vanilla extract so I used 3/4 cup of sour cream and 1/4 of vanilla Greek yogurt instead. I also used canola oil. I can’t wait to make this again!
Hello Sylvia, great to know that the substitutions that you made worked well. Thanks for your review, we appreciate it!
Love,Love these! I make them a twice a week (shame on me) i am a little piggy!! Sometime I eat them twice a day. I have even got some in the middle of the night for my late snack. Anyhow,they are the greatest!! As I have told my friends and you as well you are my kitchen bible! Thank you for making me a great cook!!
I can’t resist them either! SO so good! I’m so glad you love these muffins also, Beth! THat’s so great!
Could I make mini muffins ?
Would there be a temperature change and a baking time, I’m thinking so.
Thank you in advance.
Hi Margaret, that should work but I haven’t tested that yet to advise of the right temperature and timing. If you do an experiment, please share with us how it goes.
Thank you! Made them last night and they were delicious. My sister said they didn’t even taste like muffins cause usually the muffins she had were very dense, these are very fluffy and light! I used freshly picked blueberries and will probably be making more so yummy!!
Aren’t they the best! We also enjoyed how light and fluffy these are! Thank you for your lovely review, Lana!
Do you recommend storing in fridge or at room temperature?
Hi Jay, 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 lol)
Would it be possible to make this info a loaf instead of muffins. If so what oven temp and how long. Thanks
Hi Deb, 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.
Hey what’s the best way to store these after we made them? I made a big batch and I found that putting them in a tupperware made them kind of soft and soggy the first time around.
Hi Jewel, We enjoy these fresh and run out before having the opportunity to freeze. I would assume if stored in an airtight container before glazing, they will freeze well if you’re trying to keep them for longer. Let me know how it goes if you try it.
We were trying to figure out the best way to store them for the week as we eat them for lunches, what I found work best was leaving them out overnight without any sort of cover. I also found that after you put them in the fridge to leave the lid off your Tupperware for a day or two because they’re just way too moist which is great if you’re going to eat them right away, but terrible if you put it in an airtight container they get so soggy. Even then it’s a work in progress. Next time I make them I’m going to freeze them right away, and then pull them out the night before for the next day and we’ll see how that goes I’ll update you!
That’s nice, Jewel. Thank you for sharing that with us! Yes please update us on how it goes.
Hi
I tried this fantastic recipe. It’s soft moist delicious despite the taste of olive oil it has. Is it OK to use butter or vegetable oil instead?
Canola or vegetable oil will work
These are amazing and better the next day!
I’m so glad you enjoyed it, Christi! Thank you so much for sharing that with me.
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!
Aww, that’s the best! Thank you so much for sharing that with Maryeva. I’m all smiles
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!
That’s just awesome! Thank you for sharing your wonderful review, Michelle!
Can I substitute all purpose flour with gluten free??
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.
Hey Natasha,
I was wondering if you have a conversion chart to convert the ingredients.
Hi Lauren, I don’t have a chart posted, but if you click “metric” in the recipe card, you will see metric measurements displayed.
hey Natasha,
I was wondering if you have a conversion chart that you use to measure out the ingredients.
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.
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.
Yum! Thank you for sharing those substitutions with me, Elaine! I’m glad they turned out great!
My go to recipe when i have blueburries in my fridge! Thanks for these amazing recipes 😘
You’re welcome! Glad to hear that this is your go-to recipe!
What kind of zester do you recommend?
Hi Lynn! you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
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!
I am so happy to hear that you loved the blueberry muffins. Thank you for the wonderful review!
Hi Natasha, if i may ask if i can use blueberry filling from can? Your immediate response will be highly appreciated.
That should work fine, Sarah. Please share with us how it turns out!
Hi, could i replace the sour creame with yogurt
Plain Greek yogurt should work.
Hi! Natasha can I substitute sour cream to buttermilk?
Hi Lea. Several readers have reported great results substituting sour cream with plain Greek Yogurt (whole milk or low fat yogurt is ok).
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
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.
Wow it looks delicious can I skip the glaze
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.
Hi! Natasha do you have a recipe of basic muffins?
Hi there, here are the muffin recipes on my website.
Can you do pizza hut pizza love your recipes 😋
Hi Jody, I have a recipe for pizza dough if that’s what you need.
Can you also make muffins with chocolate chips pliz🙏🙏🙋
Hi there, I have this recipe Banana Muffins with Chocolate Chips.
Can I use frozen blueberries?
Hi Julie, You can use frozen blueberries, just fold them in frozen and do not over-mix so your batter doesn’t turn blue.
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
Hi Negina. I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
There’s nothing btter than lemon and blueberry together!
Totally agree! It is a perfect combo.
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.
Sounds good, Michael. I hope this becomes your new favorite!
These are so fresh! The lemon glaze really makes them!
The glaze shouldn’t be skipped really. It is so good with the muffins!
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!
Love it! Thank you for your wonderful comments and feedback, Andrea.
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.
Glad you loved this recipe, Irene. Thank you for your good comments and review!
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 😊.
Hello Sonia, that is wonderful feedback! Thanks so much for sharing that with us, we appreciate your review.
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
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!
Can this be cut in half to make 6? There are only 2 of us.
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!
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.
Hi Yuri, thank you for your wonderful comments and review! Glad you enjoyed the recipe.
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.
That’s just awesome! Thank you for sharing your wonderful review! Enjoy these muffins today!!
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!
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.
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!
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.
hi natasha
what if i dont have extra light olive oil? can i use regular olive oil?
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.
The glaze is phenomenal! I had packaged blueberry mix and the glaze had everyone thinking the muffins were homemade!
They are so good! I’m glad you enjoyed these muffins Jackie!
Perfect!!!
I’m so glad you enjoyed it!
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.
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
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.
Hi Clori, you can use vegetable oil instead.
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!!!
That’s just awesome! Thank you for sharing your wonderful review, Inga!
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!
Fantastic! Thanks for sharing that with us, Sarah. Great to hear that you’re enjoying the recipes that you tried.
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?
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 :)).
Thank you so much Natasha!
Delicious and light!
I’m so happy you enjoyed that. Thank you for sharing that with us, Christine!
Can we used canned blueberries? Thank u. 🤗
That should work fine, Lanie.
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
That’s just awesome! Thank you for sharing your wonderful review!
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).
I’m so happy to hear that! Thank you for sharing your great review, Catherine!
natasha Thanks for wonderful blueberry Muffin recipe flavor was so good where were 10 years ago All recipe delious Blessing Jan from Ohio
I’m so happy you’re enjoying our recipes, Jan! Thank you for sharing that with us!
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
I’m so happy that worked out! Thank you so much for sharing that with me.
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!
You’re welcome, Marissa! I’m so happy to hear that! Thank you for sharing your great review.
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!
You’re welcome! I’m so happy you enjoyed it, Karen!
Hi Natasha,
Could I make this recipe as a bundt cake?
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.
Could this be made in a 9 inch round or springform pan? Or would it be too thin?
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?
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..
Thank you for sharing that with us, Joanne. Great to know that you enjoyed these muffins!
I’ve made them twice already and they are a hit with everyone who tries them.
Perfect! I’m happy to hear that, Rose. Thank you for sharing!
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!❤
Great idea! Way to get creative! 🙂 I’m so glad you found a favorite muffin recipe on our blog.
Hi Natasha, Is it okay if I Don’t add lemon zest for Lemon Glaze?
Hi Peter, we love it with the lemon zest, but I bet that could work! I hope you love this recipe.
Made this yummy muffins twice.this was my 10 year olds request for his birthday ❤️
That is the best when kids love what we parents` make. That’s so great!
For the Blueberry muffins can you use the dried berries in place of fresh
Hi Beverly, I haven’t tried that, but that should work. If you do experiment I would love to know how you like it.
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!
You’re very welcome, Eri! I’m happy to know that you and your son loved this recipe!
Hello Natasha, Could yogurt be a substitute for the sour cream? I am lactose.
Hello Lisa, yes plain greek yogurt will work too!
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.
Hi, I recommend trying the recipe without any substitutions before experimenting.
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.
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.
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 😍
Hi Joanna, I haven’t tested this with vegetable or corn oil but it may work.
I replaced the sour cream with Greek yoghurt and the muffins were still amazing.
Good to know that the result was great, Lisa! Thanks for your great feedback.
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 🙂
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!
Hi Natasha, I have made these and love them! Can this recipe be doubled?
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!“
They are super delicious. Thanks
Thank you for your great review!
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!!
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.
Absolutely awesome!!
Delicious!
Thank you for that wonderful feedback, Nonna! I’m so happy you enjoyed this recipe!
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.
Thank you so much for sharing that wonderful review with me, Lorie! I’m so happy you enjoyed this recipe.
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.
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.
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?
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.
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!
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.
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
Hi Carolyn, be sure not to bake on convection oven settings. This recipe was written for a standard conventional oven baking mode.
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.
Loved these! Did not have sour cream so substituted ricotta cheese. Delicious! 🍋
I’m so glad you enjoeyd that Sandi! Thank you for the wonderful review!
These are my family’s favorite!! 😋
That’s so great! Thank you for sharing that with me, Rebecca!
I’m dying to try these! can I use vegetable oil ?!
Hi Kacie, I haven’t tested this with vegetable or corn oil but it may work.
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.
Sounds awesome! Thanks for sharing that with us, Pam.
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!
Hello Alicia, so great to read your good comments and feedback for us. Thank you so much for your compliments, we appreciate it!
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 😀
That is so wonderful to hear, Anna. I love reading awesome comments like yours. Thanks for sharing that with us.
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!
Aww, that’s the best! I’m so inspired reading this recipe!
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
Aww, that’s the best! Thank you so much for sharing that with me Laura!
Hi Natasha,
I would like to make these cupcakes dairy free. What could I substitute sour cream with?
Thank you
I only recommend plain Greek yogurt as a substitute, I haven’t tried anything else yet.
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.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
These muffins are super delicious, moist and easy to make.
Thanks Natasha, I’m your number one fan
That’s just awesome Jennifer! Thank you so much for sharing that with me!
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
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!
Definitely satisfied my cravings! I was so delighted that they turned out to taste as good as I imagined. Thank you Natasha
So wonderful to hear that! Thank you for sharing your experience with us.
I loved this recipe! The muffins turn out so puffy and beautiful! I love the lemon and the lemon glaze! Thankyou Natasha!
My pleasure! I’m so happy you enjoyed this recipe Danielle!
I love this recipe! The muffins turn out so puffy and beautiful! I love the lemon taste in them and affcorse the lemon glaze!
I’m so glad you enjoyed it!
Hi, can these be made with Gluten Free All Purpose flour?
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.
Hi Natasha,
Cups maybe different, when you say 1 cup, could you write in ml or grams ?
Thank you,
Hello Indira, if you are at the recipe you can click Jump to recipe and click Metric. It should convert the ingredients to grams.
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
Fantastic! Thank you so much for sharing your good feedback with us, Vicky. We appreciate it.
Can you use whole wheat flour for this?
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.
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.
You’re welcome! I’m so happy you enjoyed this recipe Sareka!
These are simply delicious! Even without lemon glaze, they are light and yummy.
Thank you again!
You’re welcome! Yes, totally agree it’s already delicious even without the glaze but it makes it more special.
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!
That is awesome, Ellen! Thank you so much for your great comments and feedback. We appreciate you sharing it with us.
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!
Yay! I am so happy to read your awesome feedback. Thank you so much for sharing!
Simply great! Thanks!
You’re welcome, Nellie! I’m so glad you enjoyed this recipe!
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
That is the best when kids love what we moms make. That’s so great! Thank you for that wonderful compliment, Jo!
Totally love your Blueberry Muffin recipe! I’ve made it 3 times now and it does not fail to impress. Thanks!
That’s so great! It sounds like you have a new favorite!
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.
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.