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!
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Lemon 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 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.
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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!
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.
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.
You will fall in love with this lemon glaze. It adds just the right amount of tangy lemon flavor.
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!
- Blueberry Pierogi – these bring back childhood memories
- Blueberry Lemon Cake Recipe – reader favorite!
- Blueberry Crumble – loaded with juicy blueberries
- Pear Blueberry Smoothie – so smooth and refreshing.
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
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!
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:
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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 20-22 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:
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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.
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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. 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.
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.
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!
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.
Is it possible to substitute the oil for grape seed oil?
Hi Christa, I haven’t tested that but I suspect it would work ok.
By far the BEST blueberry muffin recipe I have ever made! Sweet, but not too sweet and so tender! Thank you, I have added it to my personal stash of yummy recipes!
That’s just awesome Annette! It sounds like you have a new favorite!
Hii, I only have self-raising flour on hand. Is that OK if I don’t use baking powder or baking soda?
I haven’t tried that yet to advise if that would work or if it would give a different result.
Thank you for this fantastic blueberry muffin recipe. Like you say, the lemon glaze is highly necessary.
I would love to try a carrot muffin recipe, they are my favorite muffins.
Great idea! I’ll add that to my list! Thank you for that wonderful review Jean!
These muffins are incredible! (I didn’t have the proper oil on hand so instead I used 1/2 cup of melted unsalted butter, but otherwise I followed the recipe.) Do not skip the lemon glaze! Thanks for a wonderful recipe. I will definitely make these again.
That is so great to hear, Erin. Thank you for sharing your good feedback with us!
I don’t have the proper oil so this was a helpful to try the melted butter – thanks! -FranM
Amazing recipe! Didn’t have sour cream so I used plain Greek yogurt and even though it was fat free it turned out Delicious!!
So wonderful to hear that! Thanks for sharing that with us.
Hi Natasha
Love your recipe it’s truly one of the best ❤️. Thanks so much for sharing it.
Thank you so much for your great feedback, Nyarai. We appreciate it!
Huge hit with the kids! And a great way to utilize my blueberry crop.
Yay it’s great to hear that your kids enjoyed this recipe!
Best blueberry muffins I have ever eaten, much less baked! They came out picture-perfect and we all loved them.
I’m so glad to hear that Suzanne! Thank you for that great review!
Are the nutrition facts for 1 muffin? Thanks!
Hi Katie! That is right!
We LOVE these lemon/blueberry muffins!!! I serve them up and they disappear almost as fast as I glaze them. I have substituted a banana for half of the sugar and they came out great. Ive substituted honey greek yogurt for the sour cream and even one time I used cottage cheese for sour cream and they still came out great! Love this Recipe and please keep them coming! Our family is eating many of your delicious recipes!
Wonderful! Thanks for sharing some of the substitutes that you used, I’m glad it was delicious!
The best and most delicious Lemon Blueberry recipe ever!! Easy process and such a simple recipe! The muffins are so fluffy and flavorful. I used thawed frozen blueberries and substituted the olive oil for melted unsalted butter and they were awesome! The muffins are delicious with or without the lemon glaze but the lemon glaze simply completes the muffin! They are soooo good! Thank you Natasha!
That is awesome! So great to hear that you loved the muffins, thank you for sharing that with us.
I love these muffins. They came out beautiful and delicious. The glaze was very tasty too. How do you store these though once glazed?
Hi Felona, 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).
Can any oil subsitute for light olive oil, thanks
Hi Patricia, 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.
Super easy recipe and tastes delicious. Love the burst of lemon flavor. And also fun to make with kids. My muffins came out perfect and not over baked but the top was white vs little tanned in color like muffins should look like. Maybe this is just an excuse to make more of them! Thanks!
You’re welcome Olga! I’m so glad you enjoyed that!
I love all your recipes
My next will be these tempting muffins for my nephew’s birthday. I have 2 questions regarding this :
1. How to make sour cream at home ? Pls share as its not available in market
2. I have tinned blueberries in my freezer. How to use them ? Whats d process to defrost ?
Thanks so much
Hi Namrita, you might do a google search on how to make sour cream. I haven’t attempted that. I would thaw in the fridge and drain on papertowels so your muffins don’t turn blue.
can I sub the AP with Rouge de Bordeaux Wheat ??? and sub the olive oil for grapeseed oil???
Hello VBaylor, I honestly have not tried using the substitutes that you mentioned yet 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.
The first muffin I made ever in a few years, and they turned out so amazing. Sweet and tart but not overly so. My partner finished more than half of them in less than a day!
I made sure to thaw the frozen blueberries for about half an hour beforehand; they were pretty good quality and hardly had liquid to drain after thawing, then I patted them dry as per instructions. After baking, the inside of the muffins were still a really nice golden colour!
It’s such an easy recipe, and I’ll definitely use it for my next muffins but with strawberries instead of blueberries and reducing the sugar slightly.
I’m so happy you enjoyed that. Thank you for sharing that with us Carmen!
Good morning! I don’t have sour cream. Is there something I can substitute? Looking forward to making these!
Hi Sarah, 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.
Hi Natasha,
Thank you for making baking look soooo easy! I baked both blueberry muffins with lemon glaze and banana muffins with chocolate. They are DELISH! My husband and daughter enjoy eating them.
Blessings to you and your family
Y. Jennings
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
The flavour is great, but mine came out way too moist, the inside was a blueberry swimming pool. How can I fix this? (I used the amount the recipe called for)
Hi, if you used frozen blueberries, check a couple of comments up for my suggestions on that. Frozen can release more juice.
Can you use frozen blueberries in this recipe?
Hi Yolanda, yes, but thaw in refrigerator and drain any excess juice. Frozen berries 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.
Hi Natasha! Can I use canned blueberries?
That should work Marie.
YES!!! Made these muffins using frozen blueberries as that’s all I had on hand for my midnight baking sess lol. They still turned out amazing and had the prettiest purple hue. Also had to make my own powdered sugar for the glaze,which the recipe for that also turned out so fresh and delish.
I really also wanted to highlight how much I loved your detailed directions. Even my husband complimented how easy to follow and well written they were. Thank you for sharing. I’m a fan
I’m glad you loved it using frozen blueberries, thanks for sharing that with us as I’m sure others are planning to use frozen too since it’s not easy to buy the ingredients nowadays. Thank you for giving this recipe a great feedback!
I made these and they were delicious. They actually kept well and my husband and I ate them over 5 days. Can I adapt this recipe to make lemon muffins with lemon curd middle?
Hello Val, thanks for sharing that with us. I haven’t tested that to advise but if you want to do an experiment, please share with us how it goes.
Hi Natasha!
Can I make this in a loaf? And can it be frozen?
Hi Landa, 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. 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. Let me know how it goes if you try it
These are terrific! My 7-year-old daughter and I made these together yesterday, and they came out so moist and delicious. We ended up using four tablespoons of lemon juice in the glaze and it was a tart treat. Highly recommended.
Hello Heather, it’s so nice to know that you both enjoyed making this recipe. I hope hope you both love every recipe that you will try!
Hi Natasha
If I wanted to double the recipe, should I just double all the ingredients? Love your recipes and videos.
Hi Fatima! That’s right! I hope you love this recipe!
Hi Natasha! I only have Extra Virgin Olive Oil, Vegetable Oil, and Corn Oil. Would you recommend any of these over the Extra Light that you used? Trying to save a trip form the grocery store right now because of the virus and would like to make this week.
Hi Caitlin, 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.
These baked up perfectly and taste bright and fresh with all that lemon! Thank you for the perfect recipe!
You’re welcome! I’m so glad you enjoyed that!
Oh my gosh! Just came out of the oven and I can hardly wait for the first bite. Thanks, Natasha! Keep those yummy recipes coming!
I’m sure you are so excited for the best part – the taste test! I hope you loved it.
My kids and I made these today and they are delicious! We did not have light olive oil, so we used 1/2 cup of butter– still turned out light, fluffy and amazing. Thanks!
That is awesome, Sara! Thanks for sharing that with us and for your excellent review!
Can you make the blueberry muffins or cake with a dairy free sour cream?
Hi Jennifer, I honestly have not tested that so I could only guess. If you experiment, please let me know how it goes.
Baked your blueberry muffins again today
Very pleased with them again such a easy recipe to follow
Best regards
Edward
Thank you for that wonderful review Edward! I’m so glad you enjoyed this recipe!
Wow, made these today and they are so delish. I could eat the glaze just as is haha.
I’m so glad you enjoyed that Alyssa! Thank you for that wonderful review!
Hi Natasha! I have made your blueberry and lemon cake which was really simple to follow and loved by so many of my friends and family! I tried this recipe which was just as good! Thank you so much for a great recipe and making the measurements easier for UK citizens. Will definitely be using your other recipes too! Thank you again it is highly appreciated!
You are very welcome, Aleena. So happy to know that everyone loved this recipe. Thanks for your excellent review!
My first time baking ever and it was a success! thanks!
I’m so glad you enjoyed it!
Turned out great! I recommend. ThanK you!
Thank you for the recommendation and great review, Sheena!
I absolutely love your blueberry muffins they’re the best tasting muffins ever yet.
I love it! Thanks for your amazing feedback.
Hi Natasha,
I just made these muffins yesterday, and substituted the blueberries for cranberries as that is what I had on hand. They turned out perfectly! SO fresh, light and fluffy! Full of flavour and as you noted – disappeared fast! I have never left a comment on a recipe page, but had to for this one! Thank you for sharing your recipes
That’s just awesome!! Thank you for sharing your wonderful review, Lynsey!
Just made these this morning they are wonderful! I will make these a lot in the future! Thanks for this great recipe and all the others you share.
<3
Glad you enjoyed it Raylene. I hope you love every recipe that you try! Thank you so much for the good review.
Hiya Natasha
Baked your blueberry muffins with lemon glaze yesterday
Absolutely gorgeous
So simple to make for a amateur Baker here in the UK
I’m so glad you enjoyed that Edward! Thank you for sharing that wonderful review!
Hi Natasha, these muffins were absolutely to die for! That lemon glaze gave the muffins the perfect amount of sweet to tart ratio. Everyone at my husbands work loved them!
That’s just awesome!! Thank you for sharing your wonderful review, Dominique.
I was amazed at how great these muffins turned out! They turned out so moist and delicious. My husband absolutely loved them! Yes I agree the lemon glaze is a must, thanks Natasha for sharing a delicious recipe! I will surely be making these again!
Thank you so much for sharing that with US and for giving great feedback! I hope you love every recipe you try!
On the blue berry muffins can you use Extra Virgin olive oil? That’s all I have
Hi Therese, 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.
Can I use frozen berries?
Hi Yvonne, 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.
Can show me a good baked dounuts
Hi Robert, we have a Baked Donut recipe here I hope you love it!
I don’t have xtra lite olive oil, could I use lemon ollive oil.
Hi Carole, I have not tested that with lemon olive oil to advise, If you experiment, let me know how you liked the recipe.
We love these!!
We used half the amount of sugar and yogurt instead of sour cream.
They were easy and delicious!!
That’s so great! Thank you for that wonderful feedback Lindsey!
It worked out great and those muffins were the beeeeeest. Couldn’t stop eating them. I have recently found your blog and all the recipes I have tried are the greatest.
Thank you for that thoughtful review, Carole! I’m so glad you enjoyed this recipe.
These are very good muffins. The lemon flavor is not as overt as I expected, but I think I was also a little short on lemon zest. Anyway, I like that it’s not so strong. Love the texture. Instructions are very organized and clear.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Love this recipe! Was wondering how and how long to keep them. In the refrigerator? For how long will they stay good? Can they be frozen?
Hi Lou, 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. Let me know how it goes if you try it
I’ve been obsessing all weekend about making blueberry muffins, glad I went with this recipe!
Didn’t have the right olive oil so I subbed in melted unsalted butter and added another 1/2 c. of blueberries.
My hubby ate 1 warm, then 3 more
That’s just awesome!! Thank you for sharing your wonderful review!
I love this receipt, and so do all my students and co workers it’s so easy to make them in about thirty minutes. Thank you
I’m so happy you enjoyed that. Thank you for sharing that with us!
Wondering if I can use chopped up strawberries instead of blueberries in this recipe. I already love it as is I just have a bunch of strawberries I need to use up. Thanks!
I think strawberry should work! Let me know how you like it with Strawberries!
Hi Natasha, lovely blog.
First timer here and looking forward to trying your recipes. Was wondering if this recipe should work fine with raspberry? I assume it would but just wanted to be sure . Thanks
Hi HK, yes that would work fine. I have a mixed berry muffin recipe here.
Found this recipe because I wanted to use my left over sour cream and so glad I did. These muffins are unlike any other muffin I have ever made. They are so tender and moist! Just perfect!
That’s so great, Megan! Thank you for the wonderful review!
Hi natasha can i use oat flour instead pls
Hi Carmen, I honestly haven’t tested this with oat flour so I can’t make that recommendation. If you experiment, I’d love to know how it goes in case someone else has the same question.
Thank you so very much for this recipe. These muffins are to die for
Doubled the recipe and used frozen blueberries. D.E.L.I.C.O.U.S!
I’m so happy to hear that, Irene! Thank you for sharing your great review!
Do you perhaps have this recipe available to made into mini muffins?
Hi Julianne, 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!
Natasha!
I love your videos. Help me understand why you use olive oil instead of a less spicy, dense oil. I’m afraid to try this but they look perfect!
Hi Christina, we enjoy it with this recipe. You are welcome to experiment, some of our readers posted great results using other oil in the comments.
Hi can you please let me know what can be the substitue for sour cream. If there os any then wht should be the portion.
Hi Sanjana, I would say the next best thing would be Greek Yogurt and substituted in equal amounts.
These are everything Natasha promises and then some. I don’t have olive oil that isn’t virginal so we used canola oil and it was perfect. They were delish and I’ve already been asked for the recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I didn’t have a chance to try the batch of these muffins I made this morning before dashing out to work, but my husband and daughter told me on the phone they were just great even without the glaze.
I put them in airtight containers after cooling and figured I’d make the glaze tomorrow morning before taking the remainder to work to share. Just for future reference, can they be glazed a day or so before eating? Or is it best to glaze on the day that most will be eaten?
Oh, also, I used extra virgin olive oil, which seems fine. Is that the same as extra light? Thanks for another great recipe!!
Hi Heather, it is ok to glaze a day ahead. The glaze holds up really well. 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.
Thanks!
These are outstanding! I picked up fresh blueberries today from the Farmer’s Market, and carefully followed the recipe as I don’t typically make muffins from scratch! I did sub light sour cream. They were so fluffy and wonderful!! And that glaze… I would die happy with a few spoonfuls of that stuff by itself!! I topped the muffins with a little leftover lemon zest, and they looked so fancy!!
I’m so happy to hear that! Thank you for sharing your great review, Michelle!
We made these this afternoon, and they were quickly devoured. We didn’t have enough sour cream, so we substituted Greek yogurt (it was almost 1/2 a cup of each)- even with the yogurt it was still light and fluffy.
Thank you for the delicious recipe. I pinned it to share. I’m looking forward to trying another one of your recipes.
You’re welcome Theresa! I’m glad you enjoyed that.
Thank you for sharing those modifications with us Theresa! I’m so glad you enjoyed this recipe!
I picked blueberries on Monday and made these today. Ate 1 (actually 2) after they came out of oven, without the glaze. Then made the lemon glaze and immediately ate another one! Scrumptious either way!!!
I’m so glad you enjoyed that Bev!
Hi Natasha,
I am trying to keep my family refined sugar free. Think I can sub honey or maple syrup instead?
Thanks,
That should work too although I haven’t personally tried that. Let me know how it goes if you decide to do an experiment.
hello natasha, may I ask how to convert this muffin recipe into a cupcake recipe instead? thank you!
Hi Nat, I would just make it exactly the same way and frost the top to turn into cupcakes.
I made these today and they were very good. They were light and not sweet. I have always had a problem with the taste of acid things so next time I will decrease the lemon juice in the recipe.
Thank you for sharing that feedback with me Angela!
Can you use a Splenda Blend Sweetener instead of granulated Sugar?. It measures out the same. I am diabetic and have to watch my sugar intake. Do you think I will get the same consistency and results??
Hi Sharon, 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 splenda.
Wonderful recipe and fantastic result! Already making more fresh blueberry muffins with this recipe. So, so good.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Yummy! Will make again. Nice and moist. I got 15 from recipe.
Sounds like you found a new favorite! Thank you for sharing that with me.
Hi Natasha. Thank you for the recipe. Mine came out a bit dense or not baked through inside, even though I measured everything correctly and held them for 40 minutes. I substituted buttermilk by kefir. Could that be the issue or is there something in the process I could have done wrong?
Thank you.
Hi Irina, I’m more than happy to troubleshoot. I haven’t had that happen before, kefir may be the culprite.
My cupcakes turned out white on top. Any idea what happened? I followed the recipe to the T. They’re fully cooked. I tested it with a stick and it didn’t come out sticky. Just to be safe, I added another 3 min, and they’re still white 🙁 still tastes great but definitely doesn’t look good.
Hi Rosie, Not all ovens are created equal so if your oven runs cooler, that could be 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.
Hi Natasha, I want to really try out this recipe. It looks amazing. I do not have fresh blueberries. I have a blueberry filling tin in my pantry. Can I substitute the fresh blueberries with blueberry filling. If yes, then should I cut down any liquid in the recipe
Hi Nancy, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
These blueberry muffins are delicious and really easy to make! Thank you for the recipe. I’ve tried a few of your baked goods recipes and they’re all great but I particularly like this one. Best of luck!
That’s so great! It sounds like you have a new favorite! Thank you for that awesome review Andi!
Hi Natasha!
First of all, I loooove your recipes! Always delicious and easy! I am excited to make those but am wondering if I can make them in advance or will they dry up?
Thank you:)
Hi Marina, 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).
Natasha, is it okay to use pure sunflower oil instead of extra light olive oil for lemon blueberry muffins?
Hi Dina, I have not tested that so I cannot advise. If you experiment please let me know how you like that
Yes, I experienced and the muffins turned out awesome! Your recipes are always best!
Yes , I experienced and the muffins turned out awesome! Your recipes are always the best!
hank you so much Dina! I’m so happy to hear that 🙂
I used sunflower oil and also Greek yoghurt instead of sour cream because that’s what I had in stock They turned out great. Love your recipes!
That’s so great! Thank you so much for sharing that with me!
Made these this weekend! Wonderful recipe👌 Keeper
Thank you Natasha !
I’m so happy to hear that! Thank you for sharing your great review, Karen!
hi. what substitute can i use for the sour cream? will buttermilk be fine to use?
Hi Natasha! (Hey great name!) I haven’t tested that so I can’t say for sure how it would affect the consistency. A plain Greek yogurt may work best as a substitute but again, I haven’t tested with regular yogurt or buttermilk.
This is a late response, but maybe it will help someone else later on. I’ve made these with sour cream, as called for, as well as with buttermilk, and either way they’ve always turned out fantastic!
Thank you so much for sharing that with me, Nicole!
Do you think heavy whipping cream would be okay, or not?
Hi Nadik, without testing that I cannot say. I looked through the comments also and could not find anyone trying it with that. If you experiment, let me know how you liked the recipe.
Your blueberry and lemon muffins are our favourite, delicious..great recipe, thank you
Hi Sue! I’m so happy you found a favorite on our blog!
They are the best muffins. Never had anything better than these.👍🍩
That’s so awesome Rebecca! Thank you for that awesome review!