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
I tried this recipe yesterday morning for the first time and delivered some to a friend for a birthday breakfast treat. I followed the recipe exactly as written. They got rave reviews from her and her husband. Little did I know, they are even better the second morning! The problem, of course, would be waiting. 😁
Great to hear that it was a huge hit, Dena! Thanks a lot for the great comments and feedback.
Can this be made into a loaf? If so, what would you suggest to cook this at?
Hi Brianna, 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.
Hi Natasha I have tried about a dozen of your recipes so far and these muffins just like all the other recipes are awesome.Thank you so much my family and friends now think I cook like a chef.
You’re very welcome, Heather! Thank you for sharing.
Can these be made ahead and frozen? They look absolutely delish!
Hi Nancy, yes they can.
I recently went to a farm and picked fresh blueberries and then wondered what to do with them. Stumbled across this recipe and decided to give it a whirl. I’m so glad I did. These muffins are delicious!! Thank-you for the recipe.
That’s perfect timing, so glad you chose this recipe to try!
Delicious muffins!
My daughter wanted blueberry muffins and these were such a treat to make and eat 👌
Aww, I love that you shared this experience with her! That’s so great!
These muffins are the best. So moist and delicious !! I am gluten free and made them with GF flour and they turned out super.
I’m so happy you enjoyed that. Thank you for sharing that with us, Charlene!
Made these this morning almost exactly as written (used avocado oil rather than EVOO or vegetable). I also whisked the eggs and sugar by hand, and still got wonderful results. The muffins came out super moist and fluffy and we loved the sweet lemon glaze. These are very comforting and nostalgic, sweet but we’ll balanced with the tartness of the lemon. So easy to make too – these came together really quickly and I baked for 25 mins. Looking forward to making these again soon.
Wonderful! So glad you enjoyed this recipe. Thank you for the review!
Hi… I love all of your recipes.. just wanted to know if u can skip the lemon juice and extract from the batter? And only make it with blueberries?
Hi Jasmin, we love the balance the lemon gives this recipe, but omitting may work, you can also substitute for vanilla.
These muffins were such a hit! My new favourite blueberry muffin. Deliciously moist and quick and easy to make. I used frozen blueberries (coated with a little flour) and didn’t add them from the freezer until the very last minute. Loved the combination of lemon and blueberry.
So glad you loved this recipe, Renata! Thank you for sharing that with us.
Can you substitute the flour for gluten free alternative?
I love your recipes and have been trying out some of them one by one.
I want to try this with gluten free flour. Thanks.
Hi Joanne, 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.
Very delicious muffins! I didn’t do the glaze and they still were super delicious! They are very moist! I used tons of blueberries, I used the frozen ones, before mixing them into the batter I slightly covered them in starch, so they would hold the moisture in. Thanks for the recipe!
Hello Marta, that’s fantastic feedback. Thank you so much for sharing that with us. I’m glad you loved it even without the glaze!
I made these muffins last weekend and they were a huge hit with the family! I like them because they are not too sweet. I was wondering if substituting blueberries with cranberries would work? I have frozen cranberries and wanted to try it. Thank you!
Lori
Hello Lori, great to hear that the cake was a success. I haven’t tested this recipe using cranberries to advise of the measurements/timing. I think it’s worth experimenting with. If you try that, please share with us how it goes.
To-die-for, fresh-tasting muffins!
I used my new parchment muffin liners and was concerned, because it didn’t seem like there’d be enough batter to go around for 12 muffins. But, they rose beautifully and came out just perfect at 25 mins. I followed directions, except cut the sugar by 1/4 C. (I just always do that to cut back.)
The glaze is ideal! Thanks Natasha. First recipe I’ve reviewed here.
Hello Robin, so good to know that you loved the recipe and the glaze too! Thanks a lot for sharing your experience making this recipe.
Loved these! Used greek youghurt instead of sour cream, turned out great. Not too sweet just perfect. Thank you.
I’m so happy to hear it was perfect!
Can the batter be made ahead of time and, perhaps, be refrigerated overnight?
Hi Nancy, we make it as soon as the batter is ready; otherwise, I worry the batter will lose its volume if stored. You can make the muffins ahead though, 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 :)).
Good info to have. Thanks so much. This has become my go-to recipe for muffins.
These came out fantastic. I ran out of AP flour so used half AP and half whole wheat. I was worried that they would come out heavy or with a strong whole wheat flavor but they didn’t. They were light and lovely.
Good to know that it turned out great, Katie! Thanks a lot for sharing that with us.
Love this recipe, made 16 muffins by adding 1 and half cups almond meal and 1 extra egg and an additional 1/2 tsp of baking powder.
Hi Natasha ! Apologies for this long overdue review. I’ve been following you for almost 3years now. You have inspired me to try new recipes and be a good cook. My family and friends amazed by all the dishes I have cooked for them. While I only take halal ingredients, I love the fact you always provide tips and substitute ingredients. Please don’t stop making fun , easy and great recipes along with interesting cooking videos. May God bless you and stay healthy to continue the passion you have in sharing your amazing recipes to the world.
Hi Sherry, no worries I’m just happy to see your review. Thank you for your good comments and feedback, we appreciate it!
This is my go-to muffin recipe. Best I’ve ever had. The sour cream makes fluffy, moist texture and the most delightful crumb. It’s not overly sweet. The batter is thick, but doesn’t produce a “heavy” dough and you don’t feel like you’re eating something so rich and greasy and unhealthy like store bought. Easy to make. With the sour cream, it can be wet so you have to be mindful of your add-ins that it bakes up properly..but it’s a winner!
Hello Catherine, thanks so much for your comments and feedback. I’m happy to know that you loved it!