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 had a bunch of extra blueberries I needed to use up before they went bad, and this recipe was perfect. So easy to follow and turned out absolutely delicious, light, fluffy, and loaded with juicy berries. Hands down my favorite way to use up blueberries now. Definitely saving this one!
Hi Julie! That’s so great to hear. I’m glad you loved it! It’s perfect for using up blueberries!
I made these today using cottage cheese in place of the sour cream. My granddaughters showed up before they were glazed. They approved and asked for the recipe.
That’s great to hear, Lana!
Hi Natasha, My husband is craving these but I only have cake flour or bread flour on hand. Which do you recommend or should I wait until I can make a grocery run for AP flour?
Hi Tonya! I haven’t personally tested those here in this recipe. Cake flour will yield a fluffier, more tender crumb whereas bread flour will make them more dense.
Do you have a link to the muffin tin you used?
Hi Kahlia, you can find our favorite kitchen tools including the muffin tin in our Amazon Affiliate Shop HERE.
Best blueberry muffin recipe I have ever tried. My husband and friends ask for these!
That’s just awesome! Thank you for sharing your wonderful review, Deborah!
Thank you for responding to my previous comment.
I made the muffins and the blueberries sunk to the bottom. I only had extra virgin olive oil. Could it be because of that?
No, it’s likely not due to the type of oil you used. Be sure to dry them well so they are not wet. Also, you can toss them through flour to help them not sink.
Hi Natasha, I have your cook book and loving your recipes. My daughter in law is borrowing it. Guess who is getting your book as a gift.
I don’t have sour cream would greek yogurt work and how much please and thank you?
I’m so glad you’re enjoying it! Several readers have reported great results substituting sour cream with plain Greek Yogurt (whole milk or low fat yogurt is ok) you can use the same amount.
I have almost a dozen blueberry muffin recipes but this is one I always seem to return to since aside from being very tasty, they come together quickly. Making these now. Flying out tomorrow to see my mother and always take her goodies. She loves these with the lemon flavoring, but I also add a touch of cinnamon in the batter.
What does the lemon zest and juice do for the muffin? I don’t have any and want to make these.
Hi Vero, it’s added for lemon flavor.
Easy recipe! These babies came wonderful out of the oven!!! I added poppy seeds to the batter to give it a slight crunch. Good note: Not overly sweet, loved them! Thanks!
Hi natasha what will be a difference if I wanna use this recipe for jumbo muffins thank you
Hi Julie, I haven’t baked this as jumbo muffins but I think that could work well filling the jumbo muffin cups about ¾ full and bake at the same temperature, but increase the bake time to about 25-30 minutes or until a toothpick comes out clean. Keep an eye on them so they don’t overbake! Let me know how it goes.
They turned out beautiful and delicious!!!
Thank you 😊
You’re very welcome! I’m so glad you enjoyed it.
I don’t usually leave reviews, but this recipe was amazing! So fluffy and soft. I’m definitely going to make these again with another berry or chocolate chips. Cannot wait to make more. I might even double the batch! Thank you for this recipe.
Good Morning!
I’m about to make these but only ever weigh my flour and sugar. Sugar cup to weight ratios are fairly consistent among bakers, but the ratio for flour is definitely not. CN you please tell me the grams for “your” 2 cups of flour? Thanks so much!
Hi Jen! It’s 250g of flour. Click on the metric button in the recipe card for the conversions.
Hi! I love all of your recipes and your videos! Can’t wait to buy your cookbook..
I have a 6 count jumbo muffin pan do you think I could use this recipe and just make the 6 jumbo? Probably needs a little bit more time to cook? Thanks!
Hi Tamara! Thank you! Yes, you could make them lager. Im not sure how many this batter would make though. It would take longer to bake so keep an eye on them in the oven.
If I need to use frozen blueberries for this recipe, do you have any recommendations for substitutions or change in procedure?
Fresh blueberries is best, but you can substitute frozen or dried (see notes in the recipe)
I brought these into work and they went fast!
That’s just awesome! Thank you for sharing your wonderful review!
Best blueberry muffin I’ve ever had! My husband loved them too.
My house smells so good! I love the blueberry lemon combo and the blueberries are oozing from the muffins! That’s how you know it’s good! I opted for no glaze and they are just as yummy.
DELICIOUS! I didn’t have a lemon so I just used lemon juice. Husband is not a blueberry fan and loved them!
We really love this recipe. I just doubled this to make jumbo muffins and then topped those with blueberries! Big hugs! ❤️ For you and your family and your home country…and our country now. ❤️.
I’m so glad you enjoyed this recipe! Thanks so much for sharing. Blessings!