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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!

Blueberry Muffins glazed and stacked surrounded by fresh blueberries

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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.

We added amazon affiliate links below for our favorite tools used to make this recipe.

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!

Easy blueberry muffins drizzled with lemon glaze

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.

ingredients for blueberry muffin recipe

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.

how to make blueberry muffins with lemon glaze

You will fall in love with this lemon glaze. It adds just the right amount of tangy lemon flavor.

lemon blueberry muffins served with fresh blueberries, blueberry muffin recipe

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!

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

4.91 from 152 votes
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
These lemon blueberry muffins are bursting with fresh blueberry flavor. This blueberry muffin recipe has a soft and moist crumb and they puff up perfectly. The easy lemon glaze recipe makes them completely irresistible and they always disappear fast! | natashaskitchen.com

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!

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Keyword: Blueberry Muffins
Cuisine: American
Course: Breakfast, Dessert
Calories: 319 kcal
Servings: 12 muffins

Ingredients

Ingredients for Blueberry Muffins:

Optional (but highly necessary) Lemon Glaze Recipe:

Instructions

How To Make Blueberry Muffins Recipe:

  1. 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.

  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. 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.
Nutrition Facts
Blueberry Muffins Recipe with Lemon Glaze
Amount Per Serving
Calories 319 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 37mg12%
Sodium 76mg3%
Potassium 157mg4%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 29g32%
Protein 3g6%
Vitamin A 170IU3%
Vitamin C 4.2mg5%
Calcium 66mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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

Blueberry muffins glazed with lemon glaze and one broken in half showing center of blueberry muffin recipe

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Pam
    September 20, 2020

    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.

    Reply

    • Natasha's Kitchen
      September 20, 2020

      Sounds awesome! Thanks for sharing that with us, Pam.

      Reply

  • Alicia Campos
    September 16, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 16, 2020

      Hello Alicia, so great to read your good comments and feedback for us. Thank you so much for your compliments, we appreciate it!

      Reply

  • Anna W
    September 11, 2020

    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 😀

    Reply

    • Natasha's Kitchen
      September 11, 2020

      That is so wonderful to hear, Anna. I love reading awesome comments like yours. Thanks for sharing that with us.

      Reply

  • Amy
    September 5, 2020

    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!

    Reply

    • Natashas Kitchen
      September 5, 2020

      Aww, that’s the best! I’m so inspired reading this recipe!

      Reply

  • Laura LaFromboise
    September 5, 2020

    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

    Reply

    • Natashas Kitchen
      September 5, 2020

      Aww, that’s the best! Thank you so much for sharing that with me Laura!

      Reply

    • Eleanor
      September 10, 2020

      Hi Natasha,

      I would like to make these cupcakes dairy free. What could I substitute sour cream with?

      Thank you

      Reply

      • Natasha's Kitchen
        September 10, 2020

        I only recommend plain Greek yogurt as a substitute, I haven’t tried anything else yet.

        Reply

  • Eli
    September 4, 2020

    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.

    Reply

    • Natashas Kitchen
      September 4, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!

      Reply

  • Jennifer
    September 2, 2020

    These muffins are super delicious, moist and easy to make.

    Thanks Natasha, I’m your number one fan

    Reply

    • Natashas Kitchen
      September 2, 2020

      That’s just awesome Jennifer! Thank you so much for sharing that with me!

      Reply

  • Anusha
    September 1, 2020

    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

    Reply

    • Natashas Kitchen
      September 1, 2020

      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!

      Reply

  • Natalya
    August 19, 2020

    Definitely satisfied my cravings! I was so delighted that they turned out to taste as good as I imagined. Thank you Natasha

    Reply

    • Natasha's Kitchen
      August 19, 2020

      So wonderful to hear that! Thank you for sharing your experience with us.

      Reply

    • Danielle
      August 21, 2020

      I loved this recipe! The muffins turn out so puffy and beautiful! I love the lemon and the lemon glaze! Thankyou Natasha!

      Reply

      • Natashas Kitchen
        August 21, 2020

        My pleasure! I’m so happy you enjoyed this recipe Danielle!

        Reply

    • Danielle
      August 21, 2020

      I love this recipe! The muffins turn out so puffy and beautiful! I love the lemon taste in them and affcorse the lemon glaze!

      Reply

      • Natashas Kitchen
        August 21, 2020

        I’m so glad you enjoyed it!

        Reply

  • Carrie
    August 17, 2020

    Hi, can these be made with Gluten Free All Purpose flour?

    Reply

    • Natashas Kitchen
      August 17, 2020

      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.

      Reply

  • Indira
    August 16, 2020

    Hi Natasha,
    Cups maybe different, when you say 1 cup, could you write in ml or grams ?

    Thank you,

    Reply

    • Natasha's Kitchen
      August 16, 2020

      Hello Indira, if you are at the recipe you can click Jump to recipe and click Metric. It should convert the ingredients to grams.

      Reply

  • Vicki
    August 15, 2020

    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

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Fantastic! Thank you so much for sharing your good feedback with us, Vicky. We appreciate it.

      Reply

  • Camille
    August 14, 2020

    Can you use whole wheat flour for this?

    Reply

    • Natasha's Kitchen
      August 15, 2020

      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.

      Reply

  • Sareka Pariag
    August 13, 2020

    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.

    Reply

    • Natashas Kitchen
      August 13, 2020

      You’re welcome! I’m so happy you enjoyed this recipe Sareka!

      Reply

  • Mila
    August 3, 2020

    These are simply delicious! Even without lemon glaze, they are light and yummy.
    Thank you again!

    Reply

    • Natasha's Kitchen
      August 3, 2020

      You’re welcome! Yes, totally agree it’s already delicious even without the glaze but it makes it more special.

      Reply

  • Ellen
    August 2, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 2, 2020

      That is awesome, Ellen! Thank you so much for your great comments and feedback. We appreciate you sharing it with us.

      Reply

  • Maz
    August 2, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 2, 2020

      Yay! I am so happy to read your awesome feedback. Thank you so much for sharing!

      Reply

  • Nellie M.
    August 1, 2020

    Simply great! Thanks!

    Reply

    • Natashas Kitchen
      August 1, 2020

      You’re welcome, Nellie! I’m so glad you enjoyed this recipe!

      Reply

  • Raylene
    July 27, 2020

    Totally love your Blueberry Muffin recipe! I’ve made it 3 times now and it does not fail to impress. Thanks!

    Reply

    • Natashas Kitchen
      July 27, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Katherine
    July 26, 2020

    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.

    Reply

    • Natashas Kitchen
      July 27, 2020

      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.

      Reply

  • Christa
    July 25, 2020

    Is it possible to substitute the oil for grape seed oil?

    Reply

    • Natasha
      July 25, 2020

      Hi Christa, I haven’t tested that but I suspect it would work ok.

      Reply

  • Annette
    July 22, 2020

    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!

    Reply

    • Natashas Kitchen
      July 22, 2020

      That’s just awesome Annette! It sounds like you have a new favorite!

      Reply

  • Kavinarasi
    July 11, 2020

    Hii, I only have self-raising flour on hand. Is that OK if I don’t use baking powder or baking soda?

    Reply

    • Natasha's Kitchen
      July 12, 2020

      I haven’t tried that yet to advise if that would work or if it would give a different result.

      Reply

  • Jean
    July 8, 2020

    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.

    Reply

    • Natashas Kitchen
      July 8, 2020

      Great idea! I’ll add that to my list! Thank you for that wonderful review Jean!

      Reply

  • Erin
    July 6, 2020

    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.

    Reply

    • Natasha's Kitchen
      July 7, 2020

      That is so great to hear, Erin. Thank you for sharing your good feedback with us!

      Reply

    • Frances Mandile
      August 19, 2020

      I don’t have the proper oil so this was a helpful to try the melted butter – thanks! -FranM

      Reply

  • Anamor971
    July 5, 2020

    Amazing recipe! Didn’t have sour cream so I used plain Greek yogurt and even though it was fat free it turned out Delicious!!

    Reply

    • Natasha's Kitchen
      July 5, 2020

      So wonderful to hear that! Thanks for sharing that with us.

      Reply

  • Nyarai
    July 5, 2020

    Hi Natasha

    Love your recipe it’s truly one of the best ❤️. Thanks so much for sharing it.

    Reply

    • Natasha's Kitchen
      July 5, 2020

      Thank you so much for your great feedback, Nyarai. We appreciate it!

      Reply

  • Franchesca Lineberry
    June 28, 2020

    Huge hit with the kids! And a great way to utilize my blueberry crop.

    Reply

    • Natasha's Kitchen
      June 28, 2020

      Yay it’s great to hear that your kids enjoyed this recipe!

      Reply

  • Suzanne
    June 23, 2020

    Best blueberry muffins I have ever eaten, much less baked! They came out picture-perfect and we all loved them.

    Reply

    • Natashas Kitchen
      June 23, 2020

      I’m so glad to hear that Suzanne! Thank you for that great review!

      Reply

  • Katie
    June 20, 2020

    Are the nutrition facts for 1 muffin? Thanks!

    Reply

    • Natashas Kitchen
      June 22, 2020

      Hi Katie! That is right!

      Reply

  • gin
    June 16, 2020

    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!

    Reply

    • Natasha's Kitchen
      June 16, 2020

      Wonderful! Thanks for sharing some of the substitutes that you used, I’m glad it was delicious!

      Reply

  • Ashley
    June 16, 2020

    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!

    Reply

    • Natasha's Kitchen
      June 16, 2020

      That is awesome! So great to hear that you loved the muffins, thank you for sharing that with us.

      Reply

  • Felona
    June 14, 2020

    I love these muffins. They came out beautiful and delicious. The glaze was very tasty too. How do you store these though once glazed?

    Reply

    • Natashas Kitchen
      June 15, 2020

      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).

      Reply

  • Patricia Gordon
    June 5, 2020

    Can any oil subsitute for light olive oil, thanks

    Reply

    • Natashas Kitchen
      June 5, 2020

      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.

      Reply

  • Olga T
    June 3, 2020

    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!

    Reply

    • Natashas Kitchen
      June 3, 2020

      You’re welcome Olga! I’m so glad you enjoyed that!

      Reply

  • Namrita
    May 29, 2020

    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

    Reply

    • Natasha
      May 30, 2020

      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.

      Reply

  • VBaylor
    May 26, 2020

    can I sub the AP with Rouge de Bordeaux Wheat ??? and sub the olive oil for grapeseed oil???

    Reply

    • Natasha's Kitchen
      May 26, 2020

      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.

      Reply

  • Carmen
    May 18, 2020

    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.

    Reply

    • Natashas Kitchen
      May 18, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us Carmen!

      Reply

  • Sarah
    May 17, 2020

    Good morning! I don’t have sour cream. Is there something I can substitute? Looking forward to making these!

    Reply

    • Natasha's Kitchen
      May 17, 2020

      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.

      Reply

  • Yvonne J.
    May 16, 2020

    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

    Reply

    • Natashas Kitchen
      May 16, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles

      Reply

  • V
    May 8, 2020

    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)

    Reply

    • Natasha
      May 8, 2020

      Hi, if you used frozen blueberries, check a couple of comments up for my suggestions on that. Frozen can release more juice.

      Reply

  • Yolanda
    May 7, 2020

    Can you use frozen blueberries in this recipe?

    Reply

    • Natasha
      May 7, 2020

      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.

      Reply

  • Marie
    April 29, 2020

    Hi Natasha! Can I use canned blueberries?

    Reply

    • Natasha's Kitchen
      April 29, 2020

      That should work Marie.

      Reply

  • Reese E-C
    April 28, 2020

    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

    Reply

    • Natasha's Kitchen
      April 29, 2020

      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!

      Reply

  • Val Perry
    April 28, 2020

    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?

    Reply

    • Natasha's Kitchen
      April 28, 2020

      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.

      Reply

  • Landa
    April 27, 2020

    Hi Natasha!
    Can I make this in a loaf? And can it be frozen?

    Reply

    • Natashas Kitchen
      April 27, 2020

      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

      Reply

  • Heather
    April 25, 2020

    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.

    Reply

    • Natasha's Kitchen
      April 26, 2020

      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!

      Reply

      • Fatima
        June 6, 2020

        Hi Natasha

        If I wanted to double the recipe, should I just double all the ingredients? Love your recipes and videos.

        Reply

        • Natashas Kitchen
          June 6, 2020

          Hi Fatima! That’s right! I hope you love this recipe!

          Reply

  • Caitlin Cortes
    April 25, 2020

    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.

    Reply

    • Natashas Kitchen
      April 25, 2020

      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.

      Reply

  • Sara
    April 25, 2020

    These baked up perfectly and taste bright and fresh with all that lemon! Thank you for the perfect recipe!

    Reply

    • Natashas Kitchen
      April 25, 2020

      You’re welcome! I’m so glad you enjoyed that!

      Reply

  • Barbara Orsborn
    April 20, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 20, 2020

      I’m sure you are so excited for the best part – the taste test! I hope you loved it.

      Reply

  • Sara
    April 20, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 20, 2020

      That is awesome, Sara! Thanks for sharing that with us and for your excellent review!

      Reply

  • Jennifer
    April 19, 2020

    Can you make the blueberry muffins or cake with a dairy free sour cream?

    Reply

    • Natasha
      April 20, 2020

      Hi Jennifer, I honestly have not tested that so I could only guess. If you experiment, please let me know how it goes.

      Reply

  • Edward Butler
    April 15, 2020

    Baked your blueberry muffins again today
    Very pleased with them again such a easy recipe to follow
    Best regards
    Edward

    Reply

    • Natashas Kitchen
      April 15, 2020

      Thank you for that wonderful review Edward! I’m so glad you enjoyed this recipe!

      Reply

  • Alyssa
    April 14, 2020

    Wow, made these today and they are so delish. I could eat the glaze just as is haha.

    Reply

    • Natashas Kitchen
      April 14, 2020

      I’m so glad you enjoyed that Alyssa! Thank you for that wonderful review!

      Reply

  • Aleena
    April 12, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 12, 2020

      You are very welcome, Aleena. So happy to know that everyone loved this recipe. Thanks for your excellent review!

      Reply

  • Nix
    April 6, 2020

    My first time baking ever and it was a success! thanks!

    Reply

    • Natashas Kitchen
      April 6, 2020

      I’m so glad you enjoyed it!

      Reply

  • Sheena
    April 2, 2020

    Turned out great! I recommend. ThanK you!

    Reply

    • Natasha's Kitchen
      April 2, 2020

      Thank you for the recommendation and great review, Sheena!

      Reply

  • Victoria Z.
    March 22, 2020

    I absolutely love your blueberry muffins they’re the best tasting muffins ever yet.

    Reply

    • Natasha's Kitchen
      March 22, 2020

      I love it! Thanks for your amazing feedback.

      Reply

  • Lynsey
    March 20, 2020

    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

    Reply

    • Natashas Kitchen
      March 20, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Lynsey!

      Reply

  • Raylene
    March 15, 2020

    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

    Reply

    • Natasha's Kitchen
      March 15, 2020

      Glad you enjoyed it Raylene. I hope you love every recipe that you try! Thank you so much for the good review.

      Reply

  • Edward Butler
    March 10, 2020

    Hiya Natasha
    Baked your blueberry muffins with lemon glaze yesterday
    Absolutely gorgeous
    So simple to make for a amateur Baker here in the UK

    Reply

    • Natashas Kitchen
      March 10, 2020

      I’m so glad you enjoyed that Edward! Thank you for sharing that wonderful review!

      Reply

  • Dominique
    March 3, 2020

    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!

    Reply

    • Natashas Kitchen
      March 3, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Dominique.

      Reply

  • Geraldine
    February 23, 2020

    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!

    Reply

    • Natasha's Kitchen
      February 23, 2020

      Thank you so much for sharing that with US and for giving great feedback! I hope you love every recipe you try!  

      Reply

  • Therese
    February 19, 2020

    On the blue berry muffins can you use Extra Virgin olive oil? That’s all I have

    Reply

    • Natashas Kitchen
      February 19, 2020

      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.

      Reply

  • Yvonne Edmundson
    February 15, 2020

    Can I use frozen berries?

    Reply

    • Natashas Kitchen
      February 16, 2020

      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.

      Reply

  • Robert l
    February 7, 2020

    Can show me a good baked dounuts

    Reply

  • Carole
    January 25, 2020

    I don’t have xtra lite olive oil, could I use lemon ollive oil.

    Reply

    • Natashas Kitchen
      January 25, 2020

      Hi Carole, I have not tested that with lemon olive oil to advise, If you experiment, let me know how you liked the recipe.

      Reply

      • Lindsey
        August 1, 2020

        We love these!!
        We used half the amount of sugar and yogurt instead of sour cream.
        They were easy and delicious!!

        Reply

        • Natashas Kitchen
          August 1, 2020

          That’s so great! Thank you for that wonderful feedback Lindsey!

          Reply

    • Carole
      January 26, 2020

      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.

      Reply

      • Natashas Kitchen
        January 27, 2020

        Thank you for that thoughtful review, Carole! I’m so glad you enjoyed this recipe.

        Reply

  • Ann
    January 24, 2020

    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.

    Reply

    • Natashas Kitchen
      January 24, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

      • Lou
        April 20, 2020

        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?

        Reply

        • Natashas Kitchen
          April 20, 2020

          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

          Reply

  • Mags
    January 20, 2020

    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

    Reply

    • Natashas Kitchen
      January 20, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Kimberly Ellis
    January 19, 2020

    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

    Reply

    • Natashas Kitchen
      January 20, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Johanna
    January 9, 2020

    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!

    Reply

    • Natashas Kitchen
      January 9, 2020

      I think strawberry should work! Let me know how you like it with Strawberries!

      Reply

  • HK
    January 6, 2020

    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

    Reply

  • Megan
    January 2, 2020

    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!

    Reply

    • Natashas Kitchen
      January 2, 2020

      That’s so great, Megan! Thank you for the wonderful review!

      Reply

  • Carmen
    December 2, 2019

    Hi natasha can i use oat flour instead pls

    Reply

    • Natasha
      December 3, 2019

      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.

      Reply

  • Irene
    November 30, 2019

    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!

    Reply

    • Natashas Kitchen
      December 1, 2019

      I’m so happy to hear that, Irene! Thank you for sharing your great review!

      Reply

  • Julianne
    November 24, 2019

    Do you perhaps have this recipe available to made into mini muffins?

    Reply

    • Natashas Kitchen
      November 25, 2019

      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!

      Reply

  • Christina Ramón Drennen
    October 20, 2019

    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!

    Reply

    • Natashas Kitchen
      October 21, 2019

      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.

      Reply

  • Sanjana
    October 14, 2019

    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.

    Reply

    • Natasha
      October 15, 2019

      Hi Sanjana, I would say the next best thing would be Greek Yogurt and substituted in equal amounts.

      Reply

  • Christopher
    September 15, 2019

    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!

    Reply

    • Natashas Kitchen
      September 16, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Heather
    September 1, 2019

    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!!

    Reply

    • Natasha
      September 1, 2019

      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.

      Reply

      • Heather
        September 2, 2019

        Thanks!

        Reply

  • Michelle
    August 31, 2019

    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!!

    Reply

    • Natashas Kitchen
      September 2, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Michelle!

      Reply

  • Theresa @ Two Much Fun
    August 28, 2019

    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.

    Reply

    • Theresa @ Two Much Fun
      August 28, 2019

      Thank you for the delicious recipe. I pinned it to share. I’m looking forward to trying another one of your recipes.

      Reply

      • Natashas Kitchen
        August 28, 2019

        You’re welcome Theresa! I’m glad you enjoyed that.

        Reply

    • Natashas Kitchen
      August 28, 2019

      Thank you for sharing those modifications with us Theresa! I’m so glad you enjoyed this recipe!

      Reply

  • Bev
    August 28, 2019

    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!!!

    Reply

    • Natashas Kitchen
      August 28, 2019

      I’m so glad you enjoyed that Bev!

      Reply

    • Irena
      February 7, 2020

      Hi Natasha,

      I am trying to keep my family refined sugar free. Think I can sub honey or maple syrup instead?

      Thanks,

      Reply

      • Natasha's Kitchen
        February 7, 2020

        That should work too although I haven’t personally tried that. Let me know how it goes if you decide to do an experiment.

        Reply

  • nat
    August 21, 2019

    hello natasha, may I ask how to convert this muffin recipe into a cupcake recipe instead? thank you!

    Reply

    • Natasha
      August 22, 2019

      Hi Nat, I would just make it exactly the same way and frost the top to turn into cupcakes.

      Reply

      • Angela
        February 21, 2020

        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.

        Reply

        • Natashas Kitchen
          February 21, 2020

          Thank you for sharing that feedback with me Angela!

          Reply

  • Sharon S. Peterson
    August 19, 2019

    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??

    Reply

    • Natashas Kitchen
      August 19, 2019

      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.

      Reply

  • Patricia
    August 18, 2019

    Wonderful recipe and fantastic result! Already making more fresh blueberry muffins with this recipe. So, so good.

    Reply

    • Natashas Kitchen
      August 18, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • JoAnn McLaughlin
    August 15, 2019

    Yummy! Will make again. Nice and moist. I got 15 from recipe.

    Reply

    • Natashas Kitchen
      August 15, 2019

      Sounds like you found a new favorite! Thank you for sharing that with me.

      Reply

  • Irina
    July 22, 2019

    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.

    Reply

    • Natashas Kitchen
      July 22, 2019

      Hi Irina, I’m more than happy to troubleshoot. I haven’t had that happen before, kefir may be the culprite.

      Reply

      • Rosie
        August 11, 2019

        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.

        Reply

        • Natasha
          August 12, 2019

          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.

          Reply

    • Nancy
      August 24, 2019

      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

      Reply

      • Natashas Kitchen
        August 24, 2019

        Hi Nancy, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe

        Reply

  • Andi Voicu
    June 25, 2019

    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!

    Reply

    • Natashas Kitchen
      June 25, 2019

      That’s so great! It sounds like you have a new favorite! Thank you for that awesome review Andi!

      Reply

  • Marina
    June 6, 2019

    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:)

    Reply

    • Natashas Kitchen
      June 7, 2019

      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).

      Reply

  • Dina
    May 29, 2019

    Natasha, is it okay to use pure sunflower oil instead of extra light olive oil for lemon blueberry muffins?

    Reply

    • Natashas Kitchen
      May 29, 2019

      Hi Dina, I have not tested that so I cannot advise. If you experiment please let me know how you like that

      Reply

      • Dina
        May 31, 2019

        Yes, I experienced and the muffins turned out awesome! Your recipes are always best!

        Reply

      • Dina
        May 31, 2019

        Yes , I experienced and the muffins turned out awesome! Your recipes are always the best!

        Reply

  • Karen
    May 20, 2019

    Made these this weekend! Wonderful recipe👌 Keeper
    Thank you Natasha !

    Reply

    • Natashas Kitchen
      May 20, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Karen!

      Reply

  • natasha
    May 16, 2019

    hi. what substitute can i use for the sour cream? will buttermilk be fine to use?

    Reply

    • Natashas Kitchen
      May 16, 2019

      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.

      Reply

    • Nicole
      July 6, 2019

      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!

      Reply

      • Natashas Kitchen
        July 6, 2019

        Thank you so much for sharing that with me, Nicole!

        Reply

      • Nadik
        November 14, 2019

        Do you think heavy whipping cream would be okay, or not?

        Reply

        • Natashas Kitchen
          November 14, 2019

          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.

          Reply

  • Sue
    May 5, 2019

    Your blueberry and lemon muffins are our favourite, delicious..great recipe, thank you

    Reply

    • Natashas Kitchen
      May 6, 2019

      Hi Sue! I’m so happy you found a favorite on our blog!

      Reply

  • Rebecca
    May 4, 2019

    They are the best muffins. Never had anything better than these.👍🍩

    Reply

    • Natashas Kitchen
      May 6, 2019

      That’s so awesome Rebecca! Thank you for that awesome review!

      Reply

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