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
Hey Natasha! I’ve tried many of your recipes and they always turn out great.
But for some reason these muffin didn’t work. They didn’t have the cake texture. It was just too fudgy. Any idea in what i did wrong?
In my opinion, maybe i over mixed but I’m not sure.
Hi Pearl! I’m sorry they didn’t turn out well for you. I’m happy to help troubleshoot. A few things I could think of, look over the recipe again to make sure you didn’t miss anything or use different ingredients. Over mixing the batter can cause it to be dense and gummy so that definitely can be a cause. Here is a helpful tutorial on how I measure my ingredients. Often time, people use too much flour. I also recommend getting an internal oven thermometer to check your oven temperature to see if it heats correctly. Make sure the oven is fully preheated before putting the muffins in to bake. I hope this helps.
Hi Natasha. Love your recipes…i am diebetic…any recommendations on the sugar?
Hi Lesley! Thank you. I’m glad you love my recipes. I have not tested a sugar-free alternative. I looked through comments to see if any of my readers left a note regarding sugar-free alternatives but I did not find any for this recipe. You may research online to see what some of the best alternatives are for baking. This article may be helpful from king arthur baking. Let us know if you experiment.
These blueberry muffins with lemon glaze are amazing!!
I’ve even made them with fresh frozen cherries. Then changed the glaze to almond. It’s the batter itself that us so wonderful. Not heavey and not crumbly. Perfect every time!!
Thank you Natasha 😊
Hi Phyllis, thanks for your good comments and feedback. We’re happy to know that you loved this recipe!
Hi Natasha, I would like to double this blueberry muffin recipe. What changes should I make?
Hi Audrey. You should be able to double the recipe as is with no adjustments. 🙂
I only used 1/2 cup icing sugar for the glaze and that was plenty. I like a runny glaze. They were delicious! Love your recipes Natasha! 🤗
Hi Judy, nice to know that it worked out well! You are very welcome and I hope you’ll love all the recipes that you will try.
Just made these following the directions except I subbed in gluten free 1:1 all purpose flour for my daughter who has Celiac’s…. turned out perfect! Absolutely fantastic recipe!!
That’s great, Debbie! Thank you for sharing with us.
Hi everyone!
One day I was craving for oatmeal cookies. I found out a recipe at Natasha’s kitchen, I followed the directions exactly what it says in the recipe, the cookies turn out soft and delicious.
The absolute best blueberry/ lemon muffins EVER!!!!! I added alot more blueberries!!!
So glad you enjoyed this recipe, Tara! Thank you for the review.
Made these today. Your instructions are excellent. Just finished one with a cup of tee. Very good and refreshing. Not overly sweet.
Hi Joyce! So glad you enjoyed this recipe.
I made the lemon blueberry muffins & oh wow so moist the only difference is I didn’t drizzle the glaze I dipped the top to cover all of it definitely keeping this recipe love your recipes Natasha not sure if you’ll respond
Sounds good too, I’m glad you enjoyed it!
I don’t have/use Xtra light evoo. I just gave evoo. Is that ok?
I recommend using extra light Olive Oil for this recipe.
I’ve made these muffins a couple of times, they are SO good!!
Love it! Thanks for sharing that with us, we’re so glad you are always enjoying this recipe.
Natasha your receipts are breath of fresh air .. simple concise and most importantly delicious. Keep up the great work regards Bernard 🇮🇪
Aww, thank you, Bernard. That is very kind.
Thank you once again for another great recipe! I’m trying to get them in the freezer before they are eaten up!
You’re very welcome, Donna! 🙂
Hi Natasha, if I make these into 6 jumbo muffins instead of 12 of the regular ones. How much longer would bake time be?
Thank you! 🙂
Raim, I haven’t tested that to advise but they most likely will need a couple more minutes. You’ll have to keep an eye on them.
Hi Natasha can this recipe be made into a three layer cake. If soo how long to cook it for and oven temperature and how much would I need for 3 x 9 in round sponges thank you Wendy
Hi Wendy, I haven’t tested this specific recipe as a cake, but it may work! If you experiment, let me know how you liked the recipe, But also, have you tried our Blueberry Lemon Cake?
I made these for the first time this weekend. They are fantastic! I had a container of overripe blueberries and this was a delicious way to use them up. I used yogurt instead of sour cream since I had it in the fridge. Yummy!
The perfect way to use them up! I’m so glad they were a hit! Thank you for your great review, Cathy!
Can I make this recipe with gluten free flour ?
If yes , what else do I need to add to make it as tasty as the original recipe. Thank you
Hi Isabelle, 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.
I make these muffins using Bob Mills 1 to 1 gluten free flour and they are so delicious !! Other than using the GF flour , I don’t change anything else in the recipe.
I made these this morning and they are to die for! So very light!
I have not made one recipe from your blog that we have not loved!! Tonight is your Creamy Cajun Chicken Pasta – another winner! Thank you, Natasha!
You’re so welcome, Carol. So happy to hear that you enjoyed and loved this recipe!
I have to agree with you Carol Briers, my 1st recipe of Natashia’s was the Baklava. Superb! I have not had a bad meal of all the recipe I have made. Thank you so much Natasha! My grandchildren tell everybody that Nonna is the best cook on Earth!
Aww, that’s the best! Thank you so much for sharing that with me, Donna! I’m all smiles
Followed recipe, bland muffins. A waste of time and ingredients.
I’ve never had that issue before. I recommend rewatching the video tutorial and making sure that the ingredients are strictly followed as recommended.