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.
This post may contain affiliate links. Read my disclosure policy.
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
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:
- 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.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha, does the muffins change if I don’t put room temperature eggs?
Hi Jennifer! It can affect the texture.
Cold ingredients don’t incorporate well. Using room temperature eggs helps to emulsify the batter so everything is well combined without over mixing so you end up with better baked goods.
Can you substitute coconut oil for olive oil
Hi Sue. Yes, you can use another baking oil, like coconut.
These were delicious. Is it possible to put the same batter in a loaf pan and make a loaf cake out of it or does this recipe only work as muffins?
Hi Christie! Yes, but you can reference my Blueberry bread recipe for that instead.
I was a little disappointed after making these. They were dense not moist and spongy. I did not over mix batter. Followed directions to the T. They were just ok.
Hi Juanita. Did you measure your flower correctly? The most common cause would be using too much flour, making them dense. Please review my tutorial here on How to measure ingredients to ensure you’re accurately measuring. I hope that helps.
My blueberries muffins I just made your recipe.Eat one delicious!
I’m so glad you enjoyed it!
Great recipe I make these often thanks natasha
I’m so glad you enjoyed these muffins, David!
This was absolutely delish! I made them this passed Saturday night, prepped the batter in the muffin tins and stored in the fridge to pop in the oven while we were getting ready for church. Something to grab and go before our early mass. My kids who really don’t like blueberries devoured them! I skipped the icing and added a little under a cup of sugar, soooo good. Natasha you always come through and your recipes never ever disappoint. Thank you!!
This is a must try for me! Thank you very much ch got sharing ! I very much nJOY viewing your recipes and when I have more energy, I will make these for sure.
I have stage 4 Metastatic Breast Cancer so after treatments I am very exhausted and nauseous. But like I said I will definitely make these yummy muffins. Thank you again for his share. I already printed it for my recipe book.
Xo
Lady O
You’re very welcome, Ofelia! I hope you love it!
I don’t usually leave recipe reviews but omg I need to tell you how good these were. Made them with my 8 year old. Not only is it an activity to do with kids, these were absolutely delicious.
Ps – I didn’t have sour cream so replaced it with Greek yoghurt and they were fine.
Hi Sue! That’s wonderful to hear. Thank you for sharing!
Hi! I loved this recipe! Absolutely delicious. Is there anything that can be substituted for the sour cream to make it dairy-free?
Hi Paulina, I only recommend plain Greek yogurt as a substitute, I haven’t tried anything else yet.
natasha’s recipes never fail & this exceeded expectations. i made a double-batch for my husband to bring into work tomorrow as a month-end treat for everyone & i am so glad i went with this recipe !
The best blueberry muffins! My husband isn’t keen on blueberries but he loves these muffins. Today I’m baking a double batch for work as they all want more!! Thank you for all your wonderful recipes.
Great and easy recipe! I will make them again .
Thanks for a great recipe. Love them!