These Blueberry Muffins are bursting with fresh blueberry flavor. They have a soft and moist crumb and puff up perfectly. The lemon glaze makes them completely irresistible and they always disappear fast! These muffins were inspired by our famous Blueberry Cake.
Watch the video tutorial and see how easy it is to make blueberry muffins from scratch.
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We love muffins, from Banana Muffins to Breakfast Egg Muffins – they are easy to serve and fun to eat. They’re also a great snack on the go. This blueberry muffin recipe couldn’t be easier – both the muffin and the lemon glaze. I scored major points with my family and they devoured these quickly.
Blueberry Muffins Video Tutorial
I hope you are excited about making lemon blueberry muffins after watching that video. If you haven’t already, click here to subscribe to our cooking channel and click the bell icon to get notifications when we post new videos.
The Best Lemon Blueberry Muffins
Put that boxed mix down! You’ll take one look at the tiny jar of shriveled blueberries that come in the boxed mix and be disappointed (speaking from experience). The texture of these is just right and homemade muffins are 100 times better than storebought.
Really, these homemade Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh from the oven.
Ingredients for Blueberry Muffins
- Eggs – should be at room temperature
- Sugar – sweetens the muffins, holds on to moisture so the muffins will stay fresh longer, and encourages browning in the oven.
- Sour cream – adds moisture and balances the flavor
- Oil – we use extra light olive oil, but canola oil or vegetable oil will work
- Vanilla and Salt – add balanced flavor
- Flour – all-purpose flour creates the best muffin crumb
- Baking powder – leavening to help the muffins rise
- Lemon – use the zest and juice from 1 lemon
- Blueberries – fresh is best, but you can substitute frozen or dried (see notes below)
Pro Tip: Measuring correctly in baking is critical. Watch our quick video tutorial on how to measure ingredients accurately.
How to Make Blueberry Muffins
This blueberry muffin recipe is so simple and the key to success is not to over-mix after beating the eggs and sugar. You want to see tiny lumps in the batter after mixing in the flour and it should not be perfectly smooth. I used an electric hand mixer to beat the eggs and sugar then added the flour, zest and lemon juice with a whisk and finally folded in the blueberries with a spatula.
Once the muffins are out of the oven, remove the muffins from the tin and let them cool on a wire rack. It’s best to let them cool to room temperature before adding glaze.
The Best Glaze for Muffins
You will fall in love with this lemon glaze. It adds just the right amount of exciting tangy lemon flavor. Combine the powdered sugar, zest and add lemon juice to reach your desired consistency. Easy peasy!
This Blueberry Muffin recipe is easy and a real treat. You can even freeze the blueberry muffins (without the glaze) to enjoy when the craving strikes.
Common Questions
Using all-natural ingredients is generally a better idea than a boxed mix, but readers have reported cutting the sugar in half to cut the calories.
Several readers have reported great results substituting sour cream with plain Greek Yogurt (whole milk or low fat yogurt is ok).
Yes, you can substitute the blueberries with just about any berry. See our Mixed Berry Muffins for inspiration.
Over-mixing the batter is the #1 reason that muffins are dense. The batter should be lumpy. Also, be sure to measure ingredients correctly.
Yes, do not thaw, but fold in frozen blueberries directly into the batter. Avoid over-mixing after adding frozen blueberries so your batter does not change color.
Yes, you can fold in 1 cup dried blueberries instead of fresh.
I hope you love this blueberry muffin recipe. It’s a keeper! If you try it, let me know how much you loved it!
More Blueberry Recipes
It’s blueberry season! Check out these recipes bursting with fresh blueberries. Blueberries are good fresh, but they are even more amazing baked into recipes!
- Blueberry Pie
- Ricotta Cake with Blueberries
- Blueberry Pierogi
- Lemon Blueberry Cake
- Blueberry Crumble
- Blueberry Mango Smoothie
Blueberry Muffins Recipe with Lemon Glaze
Ingredients
Ingredients for Blueberry Muffins:
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup extra LIGHT olive oil, (not extra virgin), or vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups all-purpose flour , *measured correctly
- 2 tsp baking powder
- 2 tsp lemon zest, from 1 large lemon
- 2 Tbsp lemon juice, from 1 large lemon
- 1 1/2 cups fresh blueberries, rinsed and dried
Optional (but highly necessary) Lemon Glaze Recipe:
- 1 cup confectioners sugar
- 1 1/2 Tbsp fresh lemon juice, (use 1 1/2 to 2 Tbsp)
- 1/2 tsp lemon zest
Instructions
How To Make Blueberry Muffins Recipe:
- Line a 12-count muffin/cupcake tin with cupcake liners. Preheat oven to 400˚F. In a large mixing bowl, beat together 2 eggs and 1 cup granulated sugar with electric mixer on high speed 5 minutes. It should be thick and light in color.
- Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and 1/4 tsp salt. Set the mixer to low speed and mix just until combined.
- In a small bowl, add 2 cups flour and 2 tsp baking powder and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring with each addition just until incorporated. DO NOT OVERMIX or muffins can become dense.
- Add 2 tsp lemon zest 2 Tbsp lemon juice and whisk in just until combined. Use a spatula to fold in 1 1/2 cups blueberries, folding just until combined.
- Divide batter into muffin tin filling liners to the top or until all of the batter is used up. Bake at 400˚F for 20-25 minutes or until tops are golden and a toothpick inserted into the center come out clean without wet dough. Remove muffins from tin and cool on a wire rack until room temperature then drizzle with lemon glaze.
How to Make Lemon Glaze Recipe:
- In a small bowl, combine 1 cup powdered sugar, 1/2 tsp lemon zest and 1 1/2 to 2 Tbsp lemon juice, adding lemon juice until desired consistency is reached. Stir until smooth. To thin the glaze more, add a little lemon juice or water. To thicken, add a little more powdered sugar.
Notes
Nutrition Per Serving
Filed Under
Hi Natasha, I love this recipe, but I can’t use egg. Is it ok to use egg subsidize powder instead ?Thanks for responding.
Hi Afsar, I havne’t tried an egg substitute to advise. If you happen to experiment, I’d love to know how you like this recipe!
Just a note. Berries are mostly water, therefore one cup of dried blueberries is not equal to one cup of fresh or frozen blueberries. Dried blueberries have no moisture, so your batter is losing a great deal of water and that moisture must be added back, or use milk, sour cream or buttermilk. In doing this, the dried blueberries should also be reduced as one cup of fresh blueberries is actually equal to 1/4 cup of dried blueberries, with added moisture.
Cannot believe it! Finally a recipe that turns out exactly as pictured. Moist and the glaze is awesome.
That’s so great! Thank you for your lovely review, Lizzy!
Made these for breakfast and they turned out great! Easy recipe. I substituted the olive oil for coconut oil and it worked perfect. I also made your banana nut muffins which were also a big hit!! I will be trying more of your recipes.
That’s so great. Thank you so much for sharing that with me, Michelle!
Her recipes is easy and very delicious I like all what she’s cooking 😋😋😋
I’m so happy you enjoyed that. Thank you for sharing that with us!
I always heat the glaze to hot in
the microwave, use regular sugar -dissolves the sugar and the glaze sets with no drips when cool on the muffins
Sounds good. Thanks for sharing that with us, Linda!
Love those muffins…great recipe with wonderful, easy to follow instructions. I made a second batch with strawberries and it came out fantastic as well.
I’m happy to hear that, Isabella! Thank you for sharing that with us.
Natasha! I’ve been making your recipes for a few years now and they are always so good! I just made your Blueberry Lemon Muffins and they are amazing! (I added some poppy seeds because I love them). Keep doing what you are doing and all the best to you and your family! Thank you!!!
I made these today and love the texture with the sour cream. The oil leaves them light and not overly dense, and they have the perfect balance of sweetness. Once again, not disappointed! Thanks!
Thank you for the wonderful review. I’m so glad you loved the muffins.
Hi Natasha,
Can I use maple syrup instead of sugar in the recipe?
Hi Jinan, I haven’t tested it with maple syrup so I’m not sure how it would affect how the muffins bake up. If you experiment, please let me know how it goes in case someone else has the same question.
SIMPLY THE BEST!!
I’m so glad you enjoyed it!
Fantastic! Can you tell me what type of container to store these in ? I find that air tight ones result in a slightly soggy muffin .
Hi Debbie, we usuallylly use a plastic food container or a cake carrier.
Are you allowing them to completely cool before you seal it? If you put in fridge when they’re still warm from the oven, it’s condensation from the steam escaping the food
Omg just made these muffins and they are the fluffiest best muffins ever!! Was going to make your lemon loaf again which is a big hit also, but thought I’d try something new and the family loves them, so simple to make. Thanks Natasha as always fantastic recipes!
You are so welcome Jane. Glad you loved it and hope you’ll enjoy all the recipes that you will try!
Can you freeze these muffin?
Hi Debbie, I haven’t tried but that should work fine to freeze them.
I just baked the lemon blueberry muffins with lemon glaze. They are absolutely delicious!
Glad you enjoyed them, Bonnie!
This was soooo good! Based on the comments I made a small substitution. I didn’t have vanilla extract so I used 3/4 cup of sour cream and 1/4 of vanilla Greek yogurt instead. I also used canola oil. I can’t wait to make this again!
Hello Sylvia, great to know that the substitutions that you made worked well. Thanks for your review, we appreciate it!
Love,Love these! I make them a twice a week (shame on me) i am a little piggy!! Sometime I eat them twice a day. I have even got some in the middle of the night for my late snack. Anyhow,they are the greatest!! As I have told my friends and you as well you are my kitchen bible! Thank you for making me a great cook!!
I can’t resist them either! SO so good! I’m so glad you love these muffins also, Beth! THat’s so great!
Could I make mini muffins ?
Would there be a temperature change and a baking time, I’m thinking so.
Thank you in advance.
Hi Margaret, that should work but I haven’t tested that yet to advise of the right temperature and timing. If you do an experiment, please share with us how it goes.
Thank you! Made them last night and they were delicious. My sister said they didn’t even taste like muffins cause usually the muffins she had were very dense, these are very fluffy and light! I used freshly picked blueberries and will probably be making more so yummy!!
Aren’t they the best! We also enjoyed how light and fluffy these are! Thank you for your lovely review, Lana!
Do you recommend storing in fridge or at room temperature?
Hi Jay, 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 lol)
Would it be possible to make this info a loaf instead of muffins. If so what oven temp and how long. Thanks
Hi Deb, 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 I watched closely. Let me know how you like it if you experiment.