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 400ΛF. 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 400ΛF 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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I hope you love this blueberry muffin recipe! It’s a keeper! If you try it, let me know how much you loved it!
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Hi Natasha! I made this for my family and both me and them LOVED it! They were the best muffins I’ve ever had.
Thatβs so great! It sounds like you have a new favorite!
Delicious! Mine came out a little tart because the blueberries were not very sweet, plus I cut back on the sugar a bit (although I did give in and added the glaze … Sooooo good!). To try to make them a little healthier, I used 1 cup white flour, half cup whole wheat, and half cup almond flour. They came out perfectly fluffy and divine. Thank you for sharing π
Thank you so much for sharing that with me, Sabrina! I’m so happy you enjoyed this recipe!
They turned out beautiful and delicious π. Thank you!
You’re welcome! I’m so happy you enjoyed it, Jessie!
Hi Natasha! I canβt wait to try baking these! I live at high altitude (7000 ft). Should I adjust any of the ingredients? Thanks in advance! π
Hi Mikaela! Thank you for that great review! I haven’t tried that at 7000 ft but I imagine several changes need to be made including bake time. oven temperature, amount of sugar, etc. I can’t advise without trying that, if you experiment please let me know how you like that recipe!
Just wanted to update you, I tried the recipe both gluten-free AND at high altitude (7,000 ft) and it turned out AMAZING! I used Bobβs Red Mill GF flour and the only modification I made was reducing the baking powder. Thanks for the great recipe! Itβs a keeper! π
That’s so great, Mikaela! Thank you for sharing your amazing review with me!
Thank you for having a recipe that really tastes as it as good as it sounds…when I used this recipe it came out so well.
I’m so happy you hear that! Thank you for that great review!
I used Avocado oil, as is light and no light olive oil on hand. New convection oven so still getting accustomed to that, only baked 20 minutes at 400, shud have done 22. They are great, just a wee bit doughy in the middle…
Hi Trish! Iβm so happy you enjoyed that. It sounds like they could have used a bit more time in the oven.
These turned out a little too sour to our liking. Maybe my lemons were too sour :), or the blueberries were not in season hence sour too. I made the lemon sugar drizzle too but it was just too sour. So I cut the top off and ate them like that. Otherwise, very quick and easy. First time I made muffins from scratch!
Hi Natasha! This is Evelyn, and I have a question to ask you… will the muffins taste good if I donβt put the lemon drizzle on them? Or will they have an unsweetened taste?
Hi Evelyn, the glaze adds a fresh pop of lemon flavor that is nice but you can absolutely serve them without the lemon glaze.
Love these muffins! I am wondering, have you tried freezing these with the glaze already on?? I prob should have tried before glazing..
Hi Iman! 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
They turned out brilliant. Thank you.
You’re so welcome! Thank you for that great review!
Made these Blueberry Muffins with my 7 year old son today. Turned out DELICIOUS!
Aww that’s the best! Thank you so much for sharing that with me!
I made this using ‘King Arthur’s Gluten Free baking mix’ (I’m sensitive to gluten) and they came out amazing. My mom absolutely loved them, thank you!
That’s so great! Thank you so much for sharing that with me.
Just made these muffins with my 3 year old son tonight! I didnβt ha e light olive oil so I substituted canola oil instead, they came out delicious! This is definitely a keeper!
Iβm so happy you enjoyed that. Thank you for sharing that with us!
Hello natasha
Really loved your recipe and I wish to make these muffins soon.Can you please let me know whether I can substitute olive oil with butter??
Hi, I really haven’t tried making these blueberry muffins with butter instead so I can’t say for sure. The light olive oil has worked really well so I haven’t experimented further. If you test it out, let me know how it goes.
Love these muffins! Can this be made into a loaf pan cake?
I haven’t tried that but I imagine that would work!
Omg these are AMAZING! I have tried lots of blueberry muffin recipes and these are IT. That batter/cake is DELICIOUS. My 3 yr old ate three and he doesn’t really like blueberries. Def a keeper. Thank you!β€
That’s so great Johanna!! Thank you for the great review!!
If I wanted to make mini muffins is there anything I need to adjust. Such as oven temp or baking time?
Hi Chris, that should work fine but if you are doing mini muffins (like mini cupcakes), you would need about 10-12 minutes at 400ΛF. Let me know how it goes as minis! π
Hi Natasha,
Your blueberry muffin recepie was awesome.Superb π
Thanks for sharing recepie online. Would like to try some more of your recipes.
There are so many to choose from! I hope to hear your feedback as you try more! Enjoy!
Can I substitute applesauce for oil?
Hi Pat! I haven’t tried this recipe with apple sauce but it does work great with coconut oil! I’d love to know how you like it if you experiment with coconut oil!
These came out perfectly and look just like the picture. Made as per recipe.
Iβm so glad you enjoyed it! Thank you for the wonderful review!
I made these, but they were a little dry. What did I do wrong? The tops were delicious, but the inside dry.
Hi Cynthia. Did you make any adjustments to the recipe? Possible over baked it? I recommend trying these measuring tips to be sure the amounts of dry ingredients are accurate.
I have a tip on dealing with the frozen blueberries for you. Take 2 tablespoons of the measured flour, set aside and add to the blueberries before mixing them in. It keeps the blue from running through the batter. This is a tip from my old Fanny Farmer cookbook I received as a wedding gift 40 years ago.
Thank you so much for sharing that with me, Willow!
Followed your recipe to the T and was rewarded with a great lemon blueberry muffins. Lemon glaze is great.
That’s so great, Dennis! Thank you for your wonderful feedback!
My boys enjoyed making these so much! We didnβt have sour cream so we used plain Greek yogurt instead, and we put in half of the sugar amount. We also used white whole wheat for the flour and they came out so delicious! I love the bright lemon flavor! *My boys love your videos, they find them very entertaining.π
Thank you so much for this awesome review, Victoria! I love that you make these with your boys!
Thanks Dee’s Bake Studio for the lovely blue berry muffins.My son was happy that the cake was customised according to his wish.
I’m so happy you enjoyed this recipe!! Thank you!
can I use vegetable oil instead of olive oil
Hi Christina! Vegetable oil should work just fine.
Hi Natasha. For the bberry cupcakes with Lemon glaze, can I substitute another type of oil instead of using light olive oil?
Will try this recipe tomor. No room for mistake becoz’ bberries is extremely expensive in my country.
Hi Alice! Several of our readers have had great results using coconut oil!
Great!. TQ Natasha.
You’re welcome!
Made these today and they didnβt turn out βΉοΈ. I gave them another try since I had blueberries that needed to be used and party that I promised to bring homemade blueberry muffins. So what I did differently is baked them 16 min. (First time baked them for 22 min and they burned and turned out supper dry!) also filled the muffins half so they werenβt overfilling like the first batch. I got 18 out of the second batch and it was perfect. They do taste more like cupcakes not a muffin, but I still like them.
I’m so happy to hear they turned out better for you the second time around, Inna! Thank you for sharing your changes with us!
These are so yummy, and you are right the lemon glaze adds the fresh lemon pop.
I’m so happy you enjoyed that, Vickie! Thank you for the great review!
can you sub the sour cream for greek yoghurt
Hi Linda, Several readers have posted trying it with yogurt instead and it worked well. A plain Greek yogurt may work best as a substitute but, I havenβt tested that.
While I’m sure the glaze is delicious, the muffins are definitely sweet enough without it, especially if you’re eating them for breakfast. I did about a cup of blueberries and half a cup of chopped walnuts for some protein. Pretty yummy!
I’m so glad you like the blueberry muffins. The glaze adds a fresh pop of lemon flavor that is nice but you can absolutely serve them without the lemon glaze.
I made these this weekend….. they are wonderful… and everyone loved them. I’ll be making these again.
Thank you for the wonderful review! Iβm so happy you enjoyed that.
What changes would have to be made if you wanted to make mini muffins?
Hi Susan, that should still work fine but if you are doing mini muffins (like mini cupcakes), you would be much less – about 10-12 minutes at 400ΛF. Let me know how it goes as minis! π
Just made these lemon blueberry muffins along with the glaze. This is the first time I have ever made muffins from scratch…TURNED OUT PERFECT..!! Everyone loved them, so I made another batch as well, so that everyone could take some home..!! Thanks for all your awesome, easy recipes & videos Natasha..!! Whenever I look for recipes, I always go to your site..!!
You’re so welcome Sherry! Thank you for the awesome review! I’m so happy you you come to our recipes first! π
P.S. Just saw your recipe for Peach Tartlets….I’m going to try that recipe this weekend…Thanks again…!!
You’re so welcome Sherry! Enjoy!
I baked these this morning and LOVED them! The recipe yielded 15 muffins for me and I didn’t use the paper liners. The lemon glaze really does make these delicious. I wasn’t sure about the olive oil instead of butter but these are delicious.
I’m so happy you enjoyed these Shelby! Thank you for sharing your great review!
Followed recipe exactly and filled the lined muffin cups to the top.
They spilt over into the oven when rising while cooking.
Was able to save some of the partially cooked batter and refilled the muffin cups with it. Muffins turned out fallen in the middle, but still delicious.
Am making them again tomorrow and only filling muffin tin 3/4 full.
Hi Laura. Yes, it is usually best to not fill these to the top as they do rise quite a bit. I hope it works out better for you next time.
Just made these wonderful muffins. I substituted sugar for a sugar substitute and the sour cream with low fat Greek yogurt. I cut the glaze recipe into have and had just enough glaze. The glaze made these perfect. I was able to get the calorie count down to 206 per muffin. Thanks for wondered recipe.
Iβm so happy you enjoyed that. Thank you for sharing that with us!
I do not us those stupid paper liners and I make my muffins using a 12 cup muffin pan from USA Pans and have never had a muffin stick. Wondering how these would come out
I’d love to hear how they turn our Larry!
These muffins taste so good! The glaze really hits the spot.
I’m so happy you liked these Jasmine!
They look devine, but they’re not muffins, they’re cupcakes there’s a difference between mixture and consistancy between cake and muffin
Thank you for your feedback Anna.
Just simply delicious.
Thank you Cynthia! I’m so happy you enjoyed that!
Itβs really amazing post guys itβs really useful recipes.
Thank you for the great review!
These were absolutely amazing. So delicious and moist, the lemon just makes everything so much more unique. Thank you for the recipe π The family loved them!
Iβm so happy you enjoyed that Tanya. Thank you for sharing that with us!
How do you suggest to measure the flour correctly??
Hi Kim, we spoon the flour into the measuring cup and then scrape off the top with the back of a knife for a level accurate measurement. Here is our video tutorial on measuring which addresses measuring for most of the common baking ingredients π
I did it, and it was super delicious, everyone love it! Going to make it again soon.Thank you for sharing this recipe
I’m so happy you all enjoyed that!
This was excellent! Thank you!
You’re so welcome Crystal! Thank you for the awesome review!
Will these work with gluten free flour?
Hi Wendy, here is what one of the readers wrote: “Made these with Bobs Gluten Free 1 to 1 Baking Flour. Replaced the sugar with honey (3/4 cup plus 1/4 tsp baking soda). Raspberries instead of blueberries. And turned the oven down 25 degrees for 22 minutes. Were AWESOME!!!”
I hope that helps.
Can these be made into a loaf rather than individual muffins? If so, how would baking time need to be adjusted?
Hi Leeann, I haven’t tried that in a loaf pan myself but a few of our readers have tried it in a bundt pan. They didn’t post bake time. I would think baking will be slightly longer but watched closely. Let me know how you like it if you experiment π
Would I be able to use coconut oil instead of Light olive oil? Have been to the store 3 times already, LOL
Hi Beverly! Coconut oil should work just fine! Our readers have reported great results with using it.
can i freeze the blueberry muffins
Hi Betsy We enjoy these fresh and run out before having the opportunity to freeze. I would assume if stored in an airtight container they will freeze well. Let me know how it goes it you try it
I have made them ahead on several occasions and frozen them before adding the glaze. When ready to use, I bring them to room temperature before adding the glaze. They are amazing and moist.
That’s so great!
Made these with Bobs Gluten Free 1 to 1 Baking Flour. Replaced the sugar with honey (3/4 cup plus 1/4 tsp baking soda). Raspberries instead of blueberries. And turned the oven down 25 degrees for 22 minutes. Were AWESOME!!! β€οΈ
That’s so great! Thank you for sharing your GF version of this! I’m sure our readers will find this helpful!
I made these Blueberry Muffins today.
OMG – They are delicious. They are so light. They rose up nicely over the muffin cup. I only made half the glaze and only had limes. I used lemon juice from the bottle and grated the grind of the lime. Best I’ve every made. And my husband and friend said that they were the best they every had. Can’t wait to try them with peaches and then apples in the fall. Thank you Natasha.
You’re so welcome! I’m happy you enjoyed this recipe Kathy!
I ant to make them to ight. What about using full strength evaporated milk instead of sour creme?
Hi Linda, I haven’t tried that but people have mentioned trying milk but I haven’t seen any follow ups to that. It you experiment please let me know!
Hi Natasha, thanks for the recipe, Can I use strawberry instead of blueberry?
Hi Karla. I think strawberry should work! Let me know how you like it with Strawberries!
They sounded better than they tasted. Next time I’ll try them without the lemon. Also, I’ll dump the glaze.
Let us know how you like it with your changes! π
Thanks for all the great recipes. First time Iβm going to try to make one. But Instead of using a hand mixer, can I use the kitchen aid mixer? or it has to be hand mixer ?? Thank you
Hi Judith, they can be used interchangeably in this recipe π
Made these this morning. Delicious!
I’m so happy to hear that! Thank you for the amazing review!
I recently made these and they were so delicious I couldnβt stop eating them! π I love how simple these are to make and they taste amazing. Perfect for when youβre craving muffins cause these are the perfect texture, taste and are so easy to make. Thank you so much for this recipe. Itβs definitely my favorite now! Iβm always looking forward to seeing new things from you! πβ€οΈπ
-Lizzy
Awww!! I’m so happy to hear that. I’m smiling big reading your comment. Thank you!!
Love, love, love this recipe! Thanks to these blueberry muffins my extended family is dropping of blueberries at my house so I’ll make more! They’re 10/10.
Question though, any ideas on how I could make them a bit healthier? I’d love to make them for my dad but he just got a kidney transplant and has to eat healthy (lower sugar maybe half whole wheat flour half all purpose?).
Hi Briana, I think you could probably cut down the sugar with good success. Changing to half whole wheat flour may alter the consistency of the crumb (might be a littler firmer), but I think it’s worth experimenting to make them healthier π
Made with my 6yr old daughter. Used raspberries and slightly less sugar as I put glaze on top. Easy. Super tasty!thank you
I’m so happy to hear that!! Thank you for the amazing review π
For glaze.is it same as icing sugar? Or powdered sugar itself
Icing sugar should be the same as powdered sugar.
I made these muffins for the first time today. They are delicious!! Put the glaze on mine… hubby didn’t want any… his loss!
Thanks so much for sharing your recipe.
Love that! Thank you for sharing That with me, Marilynn!
Hello thanks for this recipe, with what can we replace the sour cream please?
Hi Ivy, Several readers have posted trying it with yogurt instead. A plain Greek yogurt may work best as a substitute but, I havenβt tested that.
Hello Natasha, thank you for your answer. I will send you photos.
Awesome!
Just made these..delicious! Ty fir sharing
You’re welcome! I’m happy you enjoyed them!
I’m just wondering, would it work the same with bottled lemon juice instead of fresh?
I haven’t tried it bottles and usually recommend fresh lemon. If you try that please let me know how you like it.
I did it with the bottled lemon juice and they still tasted amazing! I work at an assisted living facility and they only have certain supplies. But all of my residents loved them! THanks for the recipe!π
what can i substitute for sour cream- something non dairy
Hi Vivi. Many have reported using Yogurt as a substitution with a little bit of baking soda. I honestly wouldn’t know what else to try that with. If you experiment, let me know how you liked the recipe
There is non-dairy yogurt that might be helpful. Give it a try
Hello Natash! I made these muffins with frozen blue berries and it was awesome! Kids loved it
I’m so happy to hear that, Nahla! That is the best when kids love what we moms make.
Hi Natasha,
I have been making these every week now since I found your recipe. Theyβre a family favorite now! Thanks.
Sereida
Thatβs so great! It sounds like you have a new favorite!
Hey Natasha I absolutely love these muffins they have come out perfect every time! I am wondering if I want to make 24, am I able to just double up everything and make it at once or should I just make two seperate batches? Thank you in advance! π
To be on the safe side you can make two separate batches to allow less room for error. Our readers have reported great results doubling this however. hope this helps!
Would this work as a bundt cake instead of muffins?
Hi Traci, I imagine it would work but I haven’t tested it to be able to provide baking instructions for that. If you experiment, let me know how it goes! π
I was able to make it as a bundt cake without any substitutions. I also have made the muffins twice. Absolutely a new family favorite in either form, bundt or muffin.
Hola quiero hacer esta receta pero quisiera saber si puedo sustituir el aceite por mantequilla o por aceite vegetal? No me gusta el sabor del aceite de oliva π
Hi Iris, extra light olive oil has no flavor associated with it, but you could substitute with vegetable oil.
Hi Natasha! Would it work to double the recipe?
Hi Tammy, I haven’t tested it that way but I think it should work.
Everything about these was so yummy. They tasted bakery quality and everyone ate them so fast! Thank you!! My kids especially loved them and are asking me to make them again.
Oh that is wonderful! Thank you for sharing your amazing review. It’s the best kind of compliment when kids love something. π
I just made these muffins for my market tomorrow since I read all the reviews and all seemed positive. I love how moist they came and the texture of the crumb is lovely. I added more blueberries and vanilla and a tad more salt and I am very glad I did because I found the cake itself very bland. The extra added blueberries and delightful glaze save the muffin batter. I will try it again, making adjustments. I really do enjoy your recipes but if not for the glaze, I am not sure I would want to offer these.
Hi Lori, you can definitely add more blueberries if you prefer, but we found this to be the right amount for the muffins to get the best rise.
I had no problem with the rise of the muffins, they came beautiful, I only have a concern with the lack of flavor to the batter. I do
love the simplicity of the recipe and how tender the cake comes out so I will try again with changes.
Also when doing the print it has a box that takes some of the directions off and then prints a blank square?? Tried several times
Thank you for pointed that out, Mary. I just tested this from a laptop and an I pad and it printed just fine. I would recommend checking your printer settings/preferences and view a print preview copy before trying again. I should add, make sure you are using the print icon on towards the bottom of your recipe instead of printing the entire post with ads etc. Hope this helps π
Hi Mary, scroll to the bottom of the page where you will find the print-friendly recipe section. In that section there is a print button in the right top corner. Click on that then click File and print to have the recipe printed out.
I am in search of Cream Cheese muffins (12 or 4 large) Do you have a recipe that you could share? Thank you, Mary
Hi Mary I don’t have anything like that. Wish I could help with that!
can you substitute vegetable oil or canola oil for extra light olive oil.
Hi Martha, yes that should work great to use vegetable oil.
These were delicious!! Very light and flavorful. Will definitely make again!
Iβm so glad you enjoyed it!
These were a huge hit at our house. Highly highly recommend and that glaze is amazing. Never would have thought to add zest but it’s seriously amazing on the blueberry muffins!
Hi Deanna, I’m so happy to hear that! It sounds like you have a new favorite! π
Have been looking for the perfect blueberry muffin recipe and this is it; best one I have ever tried. Soft, moist, and the lemon adds just the right touch of flavor. Will be definitely making these again. π
I’m so happy to hear that! Thank you for sharing your great review, Eleanor!
Can these be frozen. My grandson loves to take a muffin to work so I would love to be able to make a bunch and freeze. Made the strawberry cake and it was a great hit. From Ontario Canada.
Hi Carolyn, that’s so sweet of you thinking of your grandson’s brunch! I havenβt tried freezing myself but I think that would work well without the glaze though. After thawing, Iβd pop them in the oven to soften/freshen them up a bit then drizzle with the glaze before serving. Maybe even a toaster oven or microwave at work if he doesn’t have access to the oven? π
Hello, how much is 1 cup in grams?
Hi Tanya, One cup is typically 340 grams or 12 ounces. π
I scrolled through comments quickly so hope this hasn’t been asked before, but why extra light olive oil instead of extra virgin olive oil? Can’t wait to try this recipe
Hi Debbie, extra light is odorless, where you can taste the extra virgin olive oil and that’s not something we want.
Sounds so yummy, ! Do you have a banana bread recipe im celiac and allergic to corn and wheat so i always have to alter recipe s.
Hi Howard, I do have a very good banana bread recipe but you would need to substitute for allergies.
A hot of milk will do justice to this muffins.
That sounds so good!
I would love to have your raspberry macarons recipe and fillings .
Hi Marie, Follow this link for the raspberry macarons We also have these heart macarons Enjoy!
Thanks and I’m will bake more bake goods of your blog.
Hi,I’m Enrique from MΓ©xico and now i finished the blueberry muffings and i read your recipe of raspberry macaron and is a good idea that you post in YouTube and your blog. other recipes of fillings of macarons like pistachio, coconut, piΓ±a colada, chocolate, coffe, tiramisu, orange, lemon and other fillings for not i mentioned. Kindle regards.
Hi Enrique! I’m so happy you enjoyed the muffins! Iβm so happy you discovered our blog. Welcome! π
Thanks and I’m will bake more bake goods of your blog.
A college friend dropped in as I was baking and glazing. And she was up to taste testing. I commented that I thought the muffins were a bit too sweet. Her face immediately brightened as she smiled, βOh, no! Theyβre PERFECT!β
I’m so happy to hear that Marie. Thank you so much for sharing that with us!
These look delicious. I really need to know will they freeze ok?
HI Edel, I haven’t tried but I think that would work well without the glaze though. After thawing, I’d pop them in the oven to soften/freshen them up a bit then drizzle with the glaze before serving.
WOW, thank you for the fast response.
Any suggestions for a breakfast muffin/breads that I can portion and freeze?
You’re welcome! These savory, freezer friendly Breakfast Casserole Muffins are perfect for those busy mornings π
My muffins had not browned after 28 minutes at 400o, so I had to put them under the broiler for a couple of minutes. I definitely added the sugar, as lack of sugar is usually the problem when baking doesnβt brown. Any comment?
Hi Susan, You could also place them a little closer to the top of the oven (in the top third), if you would like to have the tops browned a bit more.
I had the same issue when I baked these muffins tonight; they were done in the center but hadn’t browned much, if any, on top until I turned on the broiler. I made regular muffin size and minis for a quick snack. Also, I zested about a half teaspoon of a clementine and added it to my lemon zest in the glaze, then used a “poor man’s piping bag” (ziplock) to drizzle a pretty criss cross across the muffins. They were soft and delicious, if a little pale. π
I just made your Blueberry Muffins with Lemon Glaze. Delicious!! Love the lemon addition to the berries! It’s a keeper for sure. My husband and I just ate 2 each!
I’m so glad you loved it!
Thank you so much for the article. I will investigate further. As for making the muffins in jumbo tins, do you know what temp I should use and for how long?
Hi Jodi, I haven’t experimented with jumbo tins so can’t make a recommendation. It will be a bit longer baking time.
These look yummy. I would like to make them in the jumbo cupcake tin. Can you tell me the temp and cooking time? Also , due to health/sugar issues can I substitute Splenda in the glaze? Will it work or have a different taste? Thanks!
Hi Jodi, I honestly haven’t tried making a glaze with splenda so I’m not sure if it would get the same syrupy consistency since splenda isn’t quite as powder like as powdered sugar. I came across this article which might be helpful to you on making glaze with splenda.
I made these for my daughter and niece. Itβs a shame I didnβt have adults here who would really appreciate how good they are! They were a hit with the pre-schoolers either way though!
-Caitlin
Hello Caitlin! I’m happy to hear how much you two enjoy the recipe, lol. Thanks for sharing your wonderful review!
Made these yesterday (once I had realised the UK metric conversion was below π). Used coconut oil & unsweetened full fat natural yoghurt as suggested in comments. Turned out fabulous. Will be trying with raspberries next! Thanks for a great recipe. Regards, Nikki
You’re welcome Nikki! I’m happy to hear the recipe is a great success. Thanks for sharing your fantastic review with other readers!
Hi Natasha! Do you think this recipe would work with gluten-free flour? My step-daughter has coeliac disease and I wanted to try these muffins out. π Thanks in advance! I absolutely love your recipes, I’ve already tried a bunch of them π
I’m happy to hear how much you’re enjoying the recipe Marta! Without experimenting with flour substitutions, I canβt make a recommendation. If you experiment with them, please share the results!
I did experiment with gf flour and the recipe worked wonderfully! Although I used extra virgin olive oil instead of light olive oil (I didn’t even know that was a thing) and I don’t know if that made a difference.
I still want to try the recipe out with regular flour, so I can compare, but I can vouch that it works with gf flour. Everyone loved them!
I’m glad to hear the recipe was a great success Marta! Thanks for sharing your excellent review!
When I made these, my brother – who can be pretty judgement about food…said it was one of the best pastries heβs ever had. Recipe was perfect. I was out of vanilla but substituted an equal amount of maple syrup. Thanks for a new favorite recipe!
You’re welcome Nicole! I’m glad to hear the recipe is an absolute hit. Thanks for sharing your outstanding review!
Great recipe π
I’m glad you love it Nicoleta, thanks for sharing! π
Can I substitute olive oil for coconut oil ?
Hi Cristina, I haven’t tried that but I think it could work. If you experiment, let me know how you liked it π
Flour should be heaped or levelled?
Hi Sindhu, here is an article I wrote on how we measure all of our ingredients (wet and dry). For flour we spoon into the cup and level off the top.
For plain yogurt should I add baking soda for it? Like one tea spoon?
Hi Sindhu, since I use baking powder in this recipe (not baking soda), that is not a necessary step in this recipe.
Actually I googled for substitute for sour cream and in one of the sites it said 1 cup yogurt plus 1 teaspoon baking soda makes sour cream, so I just wanted to cross check with you whether baking soda is necessary to be added for the substitution of sour cream?
Hi Sindhu, here is a good article on substitution options. I have had readers report great results using just Greek yogurt (no added baking soda though). I hope you love the recipe!
Substitute of sour cream what can I use? Please reply me very soon because I want to bake
Hi Sindhu, I have had readers report great results using Greek yogurt or plain yogurt.
Hey there Natasha another really great awesome muffin recipe made these on Friday morning subbed strawberries for blueberries since I am allergic to them and wow I do say they came out really so very yummy and seriously scrumptious thanx so much sweetheart for sharing can’t wait for more recipes have a really very blessed Sunday and week ahead peace
My pleasure Tzivia! I’m happy to hear how much you’re enjoying the recipes. Thanks for following and sharing your great review!
Hello Tzivia! Can I ask how much of strawberries did you used for this recipe? I’m not blueberries eater but I really want to try it.
Oh my goodness!! Someone brought me a bunch of lemons so I made a few dozen of these to share with family and friends and they were amazing! Everyone loved them including my husband who is not a big lemon fan. Already thinking of making another batch. Thank you for this delicious recipe!!
You’re welcome Domnica! I’m glad to hear the recipe is a hit with everyone. Thanks for sharing your great review with other readers!
Delicioso!!!
Salieron muy muy bien!
Gracias!!
Β‘Me alegra que te guste la receta Adriana! Β‘Gracias por compartir tu excelente crΓtica!
Bonjour, par quoi je peu remplacer la crème sur. merci
Hi Nancy, you can omit the glaze on these blueberry muffins and it will still work great! π
I’m confused. Is the oven temp 400 or 350? Someone said they used 350 but didn’t say how long you would bake it for. Big difference between 350 and 400
Hi Sherry, recipe calls for 400ΛF so that’s what I would suggest.
I made them yesterday with a little lemon juice. Loved the outcome. I would lower the temperature to 350 next time
I’m glad you enjoy the recipe! Thanks for sharing your review and tip with other readers!
I made this today and they were delicious. I used plain greek yogurt instead of sour cream because I had it in the house. I would do that again.
Awesome, I’m glad to hear the recipe was a success! Thanks for sharing your great review with other readers Denise!
Will this recipe work fine without the lemon juice?
Hi, Yashica, I always make it with the lemon juice but I suspect it would still work and bake up properly without lemon juice but it would be missing that layer of flavor.
Delicious! Perfecto!
Delicious! I didn’t have muffin pans so I used 2 cake pans and it worked great! I had to bake it longer but it worked. I also used frozen blueberries, and it came out perfect! (And no I didn’t thaw them). My family loved it! π
I’m glad to hear the recipe was a success! Thanks for sharing your excellent review with other readers Hannah!
They look so good… I will bake them tomorrow π Thank you!
They taste as good as they look! Please let me know what you think of the recipe!
Hands down the best muffin recipe Iβve ever made thank you and I love your videosπ
That’s awesome Nina! Thanks for following and sharing your excellent review!
Very easy and yummy! π
I’m glad you enjoy the recipe Yuliya! Thanks for sharing your great review!
The lemon glaze on blueberry muffin made this exceptional for everyone. I have never made a muffin like this at home. So gladly i can say that i am going to try this one first time. Thanks for inspiring me.
My pleasure Monika! Iβm glad you love the recipe. Thanks for sharing!
These were amazing! Light and lemony. Thanks for sharing this
Youβre welcome Lynne! Iβm glad you love the recipe. Thanks for sharing your great review!
Can a different fruit be used if Blueberries are not available and can this recipe be halved.
They look delicious.. Thank you for sharing.
My pleasure Margaret! I would suggest using strawberries, raspberries might be too mushy.
Can you use regular vegetable oil instead of the olive oil?
Hi Lynne, yes that should work great to use vegetable oil.
Can I replace the sour cream with plain yogurt?
Hi Cristy, I haven’t tested that so I can’t say for sure how it would affect the consistency since plain yogurt is thinner than sour cream. A plain Greek yogurt may work best as a substitute but again, I haven’t tested with regular yogurt.
You had a blackberry cake roll recipe I made a few years ago. Where did it go?
Here is the direct link to that recipe Olga!
I saw this recipe, but that one wasn’t a video and didn’t have lemon in it, so I wasn’t sure if its the same roll or not. Thanks
These are so delicious! I definitely agree that the lemon glaze is necessary, yum! I will for sure be making these again π Thanks for the recipe!!
You’re welcome Isabelle! The lemon glaze is definitely a must, I’m glad you agree! Thanks for sharing your awesome review!
I made those last night! beautiful and delicious! Thanks Natasha!
You’re welcome Anya! I’m glad you love the recipe just as much as I do. Thanks for sharing your excellent review!
Can I use frozen blueberries?
Hi Kate, if using frozen blueberries, thaw in refrigerator and drain any excess juice. Frozen blueberries can tint the batter blue/green so thoroughly pat them dry between several layers of paper towels and fold them in gently. Do not over-mix.
Love them. Especially lemon glaze.π
I’m glad you love the recipe, that lemon glaze is amazing isn’t it! Thanks for sharing your great review!
what is your next recipe going to be??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
I love that you are curious!! It will go live on Friday. Hint: Salmon π
that is so cool now that is what i want to eat at easter
I hope you love it Helen!
Hi these look amazing but can the flour be substituted with almond flour and/or coconut flour and xylitol sugar instead??
PS I LOVE YOUR RECIPES!
Hi Linda, without experimenting with those substitutions, I can’t make a recommendation. If you experiment with them, please share the results π
LOVE IT!!!!
My nephews eat it all!!!!
How long do these stay fresh at room temp? I want to make them ahead of time for Easter…
Hi Yelena, these stay great at room temperature overnight but I would refrigerate them if keeping longer than that. They keep refrigerated well for 3-5 days (we haven’t tested them longer because they always disappear by then :)).
Can I use vegetable/canola oil instead of olive oil? Thanks! π
Yes, you can π
Your blueberry muffins were amazing! I will make those all the time.
I’m glad you love the recipe as much as I do! Thanks for sharing Angelina!
Hi Natasha, another recipe that I have to make, and I have to tell you this, my 12 years old granddaughter was who told me about this new recipe, and she is can’t wait to try and make the recipe, she has done a few of your recipes alone, and also she is subscribed to your channel in youtube. Thank again, I will let you know when we make them. Blessing for you and your beautiful family. And How is your New House going?
I really really want to make these but we don’t have blueberries.Do you think I can substitute it with raspberries.
Hi Andrei, raspberries might be too mushy, I would use strawberries before using raspberries. If you will experiment with raspberries, please share your results π
I bet they are yummy. I am planning to bake them tomorrow but dont have a lemon at home. Do you think I can substitute it with a grapefruit?
Hi Oksana, i’ve never experimented with grapefruit so can’t make a recommendation. If you will end up using grapefruit, let me know how they turned out π
I tried with a grapefruit. It’s a little bit of bitter taste but in general it turned out delicious. Maybe next time if I don’t have lemon around but have a grapefruit I would use its juice only:)
Thank you for sharing that with us Oksana π. Now we will know what to do with grapefruit.
Oh. My. Gosh. I LOVE blueberry muffins. Can’t wait to make these!!! π
Then youβre in for a treat! Please let me know what you think of the recipe LaTrice!
Oh My Yumminess!! Iβm in heaven looking at those delicious Blueberry Muffins!! The lemon glaze just puts it over the top. Iβm just going to hold off on my diet because I need to make some of these. Thank you Natasha for sharing π
You’re welcome Trina! These do taste as good as they look. Please let me know what you think!
These look so delicious!! Do you recommend frozen blueberries or fresh?
Hi Elizabeth, fresh works best since it does not discolor the batter π
oh these will be on my table for easter!!!!!!!!!!!!!!!!!!!!!!!!!
I hope everyone loves them! π
Hi Natasha, I love blueberry lemon everything for spring time its perfect! Where do you purchase the muffin tin or is it cupcake tin?
I really want to make these tomorrow π
Hi Nina, I just used a cupcake tin π