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.
Can these be frozen. My grandson loves to take a muffin to work so I would love to be able to make a bunch and freeze. Made the strawberry cake and it was a great hit. From Ontario Canada.
Hi Carolyn, that’s so sweet of you thinking of your grandson’s brunch! I haven’t tried freezing myself but I think that would work well without the glaze though. After thawing, I’d pop them in the oven to soften/freshen them up a bit then drizzle with the glaze before serving. Maybe even a toaster oven or microwave at work if he doesn’t have access to the oven? 🙂
Hello, how much is 1 cup in grams?
Hi Tanya, One cup is typically 340 grams or 12 ounces. 🙂
I scrolled through comments quickly so hope this hasn’t been asked before, but why extra light olive oil instead of extra virgin olive oil? Can’t wait to try this recipe
Hi Debbie, extra light is odorless, where you can taste the extra virgin olive oil and that’s not something we want.
Sounds so yummy, ! Do you have a banana bread recipe im celiac and allergic to corn and wheat so i always have to alter recipe s.
Hi Howard, I do have a very good banana bread recipe but you would need to substitute for allergies.
A hot of milk will do justice to this muffins.
That sounds so good!
I would love to have your raspberry macarons recipe and fillings .
Hi Marie, Follow this link for the raspberry macarons We also have these heart macarons Enjoy!
Thanks and I’m will bake more bake goods of your blog.
Hi,I’m Enrique from México and now i finished the blueberry muffings and i read your recipe of raspberry macaron and is a good idea that you post in YouTube and your blog. other recipes of fillings of macarons like pistachio, coconut, piña colada, chocolate, coffe, tiramisu, orange, lemon and other fillings for not i mentioned. Kindle regards.
Hi Enrique! I’m so happy you enjoyed the muffins! I’m so happy you discovered our blog. Welcome! 🙂
Thanks and I’m will bake more bake goods of your blog.
A college friend dropped in as I was baking and glazing. And she was up to taste testing. I commented that I thought the muffins were a bit too sweet. Her face immediately brightened as she smiled, “Oh, no! They’re PERFECT!”
I’m so happy to hear that Marie. Thank you so much for sharing that with us!
These look delicious. I really need to know will they freeze ok?
HI Edel, I haven’t tried but I think that would work well without the glaze though. After thawing, I’d pop them in the oven to soften/freshen them up a bit then drizzle with the glaze before serving.
WOW, thank you for the fast response.
Any suggestions for a breakfast muffin/breads that I can portion and freeze?
You’re welcome! These savory, freezer friendly Breakfast Casserole Muffins are perfect for those busy mornings 🙂
My muffins had not browned after 28 minutes at 400o, so I had to put them under the broiler for a couple of minutes. I definitely added the sugar, as lack of sugar is usually the problem when baking doesn’t brown. Any comment?
Hi Susan, You could also place them a little closer to the top of the oven (in the top third), if you would like to have the tops browned a bit more.
I had the same issue when I baked these muffins tonight; they were done in the center but hadn’t browned much, if any, on top until I turned on the broiler. I made regular muffin size and minis for a quick snack. Also, I zested about a half teaspoon of a clementine and added it to my lemon zest in the glaze, then used a “poor man’s piping bag” (ziplock) to drizzle a pretty criss cross across the muffins. They were soft and delicious, if a little pale. 😉
I just made your Blueberry Muffins with Lemon Glaze. Delicious!! Love the lemon addition to the berries! It’s a keeper for sure. My husband and I just ate 2 each!
I’m so glad you loved it!
Thank you so much for the article. I will investigate further. As for making the muffins in jumbo tins, do you know what temp I should use and for how long?
Hi Jodi, I haven’t experimented with jumbo tins so can’t make a recommendation. It will be a bit longer baking time.
These look yummy. I would like to make them in the jumbo cupcake tin. Can you tell me the temp and cooking time? Also , due to health/sugar issues can I substitute Splenda in the glaze? Will it work or have a different taste? Thanks!
Hi Jodi, I honestly haven’t tried making a glaze with splenda so I’m not sure if it would get the same syrupy consistency since splenda isn’t quite as powder like as powdered sugar. I came across this article which might be helpful to you on making glaze with splenda.
I made these for my daughter and niece. It’s a shame I didn’t have adults here who would really appreciate how good they are! They were a hit with the pre-schoolers either way though!
-Caitlin
Hello Caitlin! I’m happy to hear how much you two enjoy the recipe, lol. Thanks for sharing your wonderful review!
Made these yesterday (once I had realised the UK metric conversion was below 🙄). Used coconut oil & unsweetened full fat natural yoghurt as suggested in comments. Turned out fabulous. Will be trying with raspberries next! Thanks for a great recipe. Regards, Nikki
You’re welcome Nikki! I’m happy to hear the recipe is a great success. Thanks for sharing your fantastic review with other readers!
Hi Natasha! Do you think this recipe would work with gluten-free flour? My step-daughter has coeliac disease and I wanted to try these muffins out. 😉 Thanks in advance! I absolutely love your recipes, I’ve already tried a bunch of them 🙂
I’m happy to hear how much you’re enjoying the recipe Marta! Without experimenting with flour substitutions, I can’t make a recommendation. If you experiment with them, please share the results!
I did experiment with gf flour and the recipe worked wonderfully! Although I used extra virgin olive oil instead of light olive oil (I didn’t even know that was a thing) and I don’t know if that made a difference.
I still want to try the recipe out with regular flour, so I can compare, but I can vouch that it works with gf flour. Everyone loved them!
I’m glad to hear the recipe was a great success Marta! Thanks for sharing your excellent review!
When I made these, my brother – who can be pretty judgement about food…said it was one of the best pastries he’s ever had. Recipe was perfect. I was out of vanilla but substituted an equal amount of maple syrup. Thanks for a new favorite recipe!
You’re welcome Nicole! I’m glad to hear the recipe is an absolute hit. Thanks for sharing your outstanding review!
Great recipe 😍
I’m glad you love it Nicoleta, thanks for sharing! 🙂
Can I substitute olive oil for coconut oil ?
Hi Cristina, I haven’t tried that but I think it could work. If you experiment, let me know how you liked it 🙂