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 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:
How To Make Blueberry Muffins Recipe:
Line a 12-count muffin/cupcake tin with cupcake liners. Preheat oven to 400˚F. In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar with electric mixer on high speed 5 minutes. It should be thick and light in color.
Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and 1/4 tsp salt. Set the mixer to low speed and mix just until combined.
In a small bowl, add 2 cups flour and 2 tsp baking powder and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. DO NOT OVERMIX or muffins can become dense.
Add 2 tsp lemon zest 2 Tbsp lemon juice and whisk in just until combined. Use a spatula to fold in 1 1/2 cups blueberries, folding just until combined.
Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Bake at 400˚F for 20-22 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:
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.
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!
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