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June 29, 2021

Blueberry Muffins with Lemon Glaze (VIDEO)

Name: Blueberry Muffins Recipe with Lemon Glaze
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Ingredients: 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); 1 cup confectioners sugar; 1 1/2 Tbsp fresh lemon juice ((use 1 1/2 to 2 Tbsp)); 1/2 tsp lemon zest

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.

Before and after baking blueberry muffins in tin

The Best Glaze for Muffins

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

Stirring ingredients to make muffin glaze

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

Common Questions

Are these healthy blueberry muffins?

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

Can I substitute the sour cream?

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

Can I use other berries?

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

Why are my muffins dense?

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

Can I use frozen blueberries?

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

Can I use dried blueberries?

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

Blueberry Muffins glazed and stacked surrounded by fresh blueberries

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

More Blueberry Recipes

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

Blueberry Muffins Recipe with Lemon Glaze

4.92 from 198 votes

Prep Time: 8 minutes

Cook Time: 22 minutes

Total Time: 30 minutes

These Blueberry Muffins are bursting with juicy blueberries. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast!

Author: Natasha Kravchuk

Skill Level: Easy

Cost to Make: $5-$7

Keyword: Blueberry Muffins, Lemon Blueberry Muffins

Cuisine: American

Course: Breakfast, Dessert

Calories: 270

Servings: 12 muffins

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

US Customary – Metric

Instructions

How To Make Blueberry Muffins Recipe:

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.
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.
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.
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.
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:

In a small bowl, combine 1 cup powdered sugar, 1/2 tsp lemon zest and 1 1/2 to 2 Tbsp lemon juice, adding lemon juice until desired consistency is reached. Stir until smooth. To thin the glaze more, add a little lemon juice or water. To thicken, add a little more powdered sugar.

Recipe Notes

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

Nutrition Facts

Blueberry Muffins Recipe with Lemon Glaze

Amount Per Serving

Calories 270 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 34mg11%

Sodium 74mg3%

Potassium 159mg5%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 19g21%

Protein 4g8%

Vitamin A 113IU2%

Vitamin C 3mg4%

Calcium 65mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclosure

Natasha Kravchuk

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