Blueberry Muffins with Lemon Glaze (VIDEO)
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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
These are amazing! Do I store them on the counter or in the refrigerator?
Glad you loved it, Katherine. They can be kept at room temperature for a day or you can refrigerate for longer. Keep them in an air tight container for freshness.
According to my husband, these were the BEST muffins I’ve ever made! I didn’t have sour cream so substituted plain yoghurt and it worked a treat! Thank you Natasha for such an awesome recipe that was so easy to follow! You are the best!!
Aaw, thank you so much for this great comments! It mweans a lot to me, seeing these inspiring messages.
Loved the muffins, especially liked the lemon glace. Tried it the second time and used greek yogurt, as I did not have sour cream……not quite the same, but still good. Sometimes substitutions don’t work as well…..oh well.
Thank you for sharing, Margaret! I’m glad you enjoyed the first batch.
Excellent tasting!!
I cannot lie, I ate 2 back to back:)
I added a few haskap berries on top before baking. Will definately bake again. Thanks for your recipe, much enjoyed!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jane!
This blueberry recipe is great, they are moist and delicious.
Thanks for sharing ❤️
Hi Renee! I’m so glad you loved it. Thank you for sharing.
These blueberry muffins are absolutely delicious. The lemon glaze is a must add on at the end. Two thumbs up!!
So glad you loved them!
OMG these are amazing!! Like everything else I made from your recipes….
I didn’t have olive oil, so I substitute it with coconut oil and it was delicious. The batter was a little bit more dense, but after baking it was super fluffy! Thank you much!! ❤️🧁
You’re welcome. I’m glad you love it!
Hi Natasha I made these muffins for a sleepover with my friends and they were delicious and so lemony!
That’s great to hear! Thank you for sharing.
This was the first time I’ve made these muffins, but it definitely won’t be the last! These were delicious! They were moist, and came out beautiful. The only thing I will change is that I will add more lemon next time. But there will be a next time! Thank you for the recipe!
That’s just awesome! Thank you for sharing your wonderful review, Melody!
I forgot to select the stars when I typed my review. This is for sure a 5-star recipe. I followed the directions exactly except I poured the batter into a non-stick sprayed silicone loaf pan and baked for one hour at 350.
Thank you, Maria! I appreciate that.
I baked this yesterday as a quick bread and it was delicious, moist, and easy. I live in Puerto Rico, so fresh blueberries aren’t available. I used frozen without any flour coating. I added them last and folded them in and put the loaf in the oven quickly so the berries wouldn’t melt. I baked the loaf for 1 hour at 350. Thank you, Natasha!
Hi Maria! You’re very welcome. I’m so glad you loved the recipe!
I’ve used this recipe many times, it’s that good! I got 3 quarts of fresh blueberries yesterday, and the first recipe that came to mind was this one. My family goes crazy for the lemon glaze on top…it’s a must. Thank you, Natasha, for the recipe and for such clear instructions on how to make them turn out just right. <3
Hi Kate! You’re so very welcome. Thank you for the feedback.
I made these today exactly as printed. So delicious! Could I add chopped walnuts? Thank you for all your amazing recipes. I’ve made quite a few and they’ve all turned out delicious.
Hi Candy! I’m so glad you loved them. Adding walnuts should be fine.
Dinner for tonight is your recipe for Shepherd’s pie and Blueberry Lemon muffins for dessert. Can’t get anymore delicious than that!! Thanks for making me look like I know how to cook ! Always my go to place for dinner/desserts
I’m sure you’ll enjoy them, sounds delicious! You’re doing a great job, keep it up!
Sorry it’s me again.
Btw I used Greek yogurt instead of sour cream😋👍🏼
Thank you for sharing!
PS. I wish I can add the picture if my new creation, but I don’t know how to.
Hi Divine, we don’t have a way to upload photos to the blog, but you are welcome to upload your photos to social media and hashtag or tag #natashaskitchen I hope that helps!
I love your recipes, a lot! So I looked for blueberries banana bread recipe and didn’t see one. But I saw the Blueberry Muffins Recipe with Lemon Glaze. I adopted the recipe to make the banana bread. With some modifications it surprisingly came out very good. More of banana bread with a cake texture, which I like better coz it’s not as densed.
Modifications-
-1/2 cup granulated sugar (banana will add sweetness)
-add 2 large ripe bananas
-I skipped the lemon all together (including the glaze) but plan to use next time
-used loaf pan instead, initially cooked for 375 F for 35 minutes then additional time as needed (increments 5-10 min each time). Came up to 55 min total bake time. Will definitely make again. My mantra in cooking, “don’t be afraid to explore and experiment “
Thank you so much for sharing that with me! I’m so glad to hear that worked!
Thanks for sharing that, Divine. I’m not making it into banana bread, but I was hoping someone had baked it as a loaf.
Can you use regular evoo instead of light? Why is light recommended?
I recommend using extra light olive oil for this recipe.
Great recipe but all my blueberries sunk to bottom, not sure what I did wrong!
Hi Jane, I’m so glad you enjoyed it! I haven’t had them sink before and it’s hard to say what caused that without being there, was it baked right away? The batter should be thick enough to hold them in place, but you can try I tossing the blueberries in a little bit of flour just to ensure that they didn’t sink to the bottom of the pan.
Hi Natasha!
I just wanted to say thank you so much for this amazing recipe! When I made it my for my friends they were all gone. Now I’m making them for a baking contest tomorrow!(Lets hope I win)
I’m so glad this was a hit with your friends! I hope you win, Tanisha! Keep us posted!
Hi Natasha.
Is it okay to substitute the oil with canola oil?
I have purchased your book and can’t wait for it to come in the fall. You are my go-to for meal recipes and baking recipes.
Thank you!
Hi Brenda! Thank you for pre-ordering, that means a lot to me.
You can use any neutral tasting oil like canola/vegetable.
Any chance I could substitute gluten free all purpose flour for the regular?
Hi Janet! Here is what one of my readers said, “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!!” I hope that helps.
What temperature do you bake them in, I can’t find it anywhere?
Hi Lynell! Click on “jump to recipe” at the top of the page and it will take you to the recipe card where I have these instructions.
Hi Natasha, is there a reason for sour cream in this recipe while it’s not in the banana muffin recipe? Thanks.
It adds moisture and balances the flavor of the recipe. Several readers have reported great results substituting sour cream with plain Greek Yogurt.
Simply the best! I’ve made them several times for friends & family.
Thanks so much for your excellent feedback!
I make these muffins all the time. You have made me a rock star among friends and family. The recipe is right on! The chocolate chip cookies are also right up there with the muffins! Thank You..
You’re doing a wonderful job! Keep it up, I hope your family will love all the recipes that you will try.
Hi Natasha. First I’d like to say I bought your book📚 for myself and my daughter. I can’t wait to go through it and yes I have to be patient till the fall. Now back to receipe. What other fruit will work in this receipe as we are not blueberry fans.
Thanks again for great recipes
Hello Betty Anne, thank you for your pre-order. I’m super excited for October already too! One of readers shared this “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 hope that helps!
Hi,again, Natasha! So I was wondering if I can use sour cream from trader joes instead from where you bought yours. Also, where do you buy your rubber spatulas because my mom has been looking for some but she can’t find any(and we did check your amazon but it wasn’t working.)
Hi Megan! You can use any brand of sour cream. I included my Amazon affiliate link for the spatula’s here.
Hi Natasha I am trying to make these muffins for a project at my school and I have some questions:
1. How much salt would I use if I was using regular salt?
2. Can I use vegetable oil instead of light olive oil?
Thank you so much!
Hi Megan! Yes, you can use vegetable oil in this recipe. We used fine sea salt in this recipe, but you can use regular table salt in the same amount if you prefer.
PERFECTION! I made some for my husband to take to work but I’m going to have to make more in a couple hours because they are already almost gone! And listen – DONT SKIP THE GLAZE! Game changer. Also make sure you fill it to the top of the muffin cup like she says. I didn’t on some and I got baby muffins 🤣
Hi Jessica! That’s great. I’m so glad they were a hit. Thank you for sharing.
Wonderful recipe and very easy to bake them.
Thank you Natasha!
You’re very welcome. Irma! I’m glad you loved it.
For some reason mine didn’t brown but were fully cooked! I used coconut oil, light sour cream and cane sugar. Maybe it was the tin? They were still so good, bursting of blueberries at every bite with a hint of lemon.
Hi Eline, it’s hard to say exactly what made the difference without being there, but I always recommend making the recipe as written without substitutions the first time around.
These are amazing. Great recipe. Can this recipe be made into a bread?
Hi Joanne! 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 watch it closely.
Amazing and delicious muffin batter base. I didn’t have blueberries, do I substitute it with bananas. After the muffins were baked I transfer them onto a wired cookie rack to coolcdown slightly. Then I use a wooden screwed to poke holes all over the top/sides of muffins. Then I brush a light sugar/lemon syrup over the muffins. I let the syrup rest 15-20 minutes to soak into the muffins before I drizzle them with a thick powdered sugar glaze. The syrup kept the muffins extra moist.
Thank you for sharing! I’m so glad you loved it.
These muffins are AMAZING!!! Tender, moist, delicate, and delicious! I’m making these for a ladies event so I went with mini muffins. I saw someone was asking about minis…so here’s my experience for those interested. I used liners in mini muffin tins, and I used frozen berries (which I rinsed under cold water in a strainer until the water ran clear, then patted them dry–top and bottom–with paper towel). I still filled them full like the recipe says, and kept the baking temp at 400 degrees. They took 15 minutes. I started checking them at 10 minutes…I think they took longer because the berries were frozen. But they turned out great as mini and the yield is 36 muffins.
Thanks for yet another fabulous recipe Natasha!!
I’m so happy you loved them, Cheryl! Thank you for sharing that with me! I’m so glad you enjoyed it!
The blueberry muffins are delicious. I would like to put some in the freezer for unexpected guests. Can they be frozen with the glaze?
Hi Maggie! Yes, they can be frozen but without the glaze.
Best BB muffins ever! My family enjoys every batch I bake. Thank you Natasha for making baking easy, fun and 🌻
That’s just awesome! Thank you for sharing your wonderful review, Yvonne!
Natasha these definitely are the best blueberry muffins, I’ve been using the same recipe for a while but decided to try yours, this is definitely a keeper 🙂
Hi Ann! That’s great to hear. Thank you for trying my recipe. I’m glad you love them.
Outstanding recipe. The lemon zest and glaze is a game changer.
Glad you love the muffins!
Absolutely excellent recipes and web site. I enjoy baking and have made a couple of your recipes so far and they came out great! Looking forward to your cookbook =).
Thank you, Mark! I’m glad you’re enjoying it. 🙂
Used this recipe for bunt cake and it came out perfect.
Thanks for all your videos
Hi Sandra! That’s great! I’m happy you loved it.
Can I substitute table salt for sea salt? If so, would it still be 1/4 tsp? Thanks.
Hi Mel! Yes, that should be fine. Sea salt has larger crystals than table salt so you’d use less but in this recipe, we used fine-grain sea salt.
Hi Natasha, this looks delicious. Unfortunately I don’t have an oven, do you think I can use an air fryer to make these? What amendments would you suggest to the temperature, time, and size of cupcakes, if any? Thank you!
Hi Denise, I have not tested that to advise. If you do an experiment, we’d love to know how it goes!
I make a lot of your recipes because they work!#! Thank you!
Good to know that, Michelle. I hope you’ll enjoy all the recipes that you will try from us!
I have made these before and they are definitely out of the park scrumptious!!!! I didn’t over whip the batter and they incredibly light, moist and delicious. All I had was EVOO as we don’t use anything else and they were stupendous. Was that not your experience? Is that why you said to not use EVOO ?
Hi Diane, it’s possible that it’s because of that too. I always recommend not using any substitutions especially on your first try.
These turned out so delicious! Absolutely the best muffins I have made! Thank you for this recipe!
You’re very welcome, Judi! I’m so glad to hear that.
Hi Natasha I want to make these today for tomorrow how do I store them? Pantry in a cake container or fridge? Thanks
Hi Doreen! They can be kept at room temperature for a day or you can refrigerate for longer. Keep them in an air tight container for freshness.
Could you provide the Carb info recalculated without sugar (I’ll be using a zero carb sweetener)? As always, your recipes are excellent; easy to follow, always turn out as described and are delicious!
Lucy, when I need a quick answer; I have used Caloriecount (their recipe analyzer is free).
This recipe is so easy!!! I used nonfat Greek plain yogurt (what I had on hand) and they came out beautiful, moist, and delicious! The perfect recipe that I have been looking for!
Thank you so much for sharing that with me, Autumn! I’m so glad you enjoyed it!
I’ve made these twice now, both times turned out perfectly. The recipe is easy to follow, and the muffins turn out beautifully. Soft, lemony, filled with perfectly cooked blueberries – really delicious! And they smell amazing too.
Hi Ruth! That’s great. So happy you love this recipe.
If you’re a lemon lover like me then this recipe is for you!
These muffins are deliciously creamy, lemony, and those blueberries fit in so well!
These are my new favorite breakfast muffins
Thanks for the review, Chavie and you’re right about the lemon!
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.
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!
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.
Hey what’s the best way to store these after we made them? I made a big batch and I found that putting them in a tupperware made them kind of soft and soggy the first time around.
Hi Jewel, We enjoy these fresh and run out before having the opportunity to freeze. I would assume if stored in an airtight container before glazing, they will freeze well if you’re trying to keep them for longer. Let me know how it goes if you try it.
We were trying to figure out the best way to store them for the week as we eat them for lunches, what I found work best was leaving them out overnight without any sort of cover. I also found that after you put them in the fridge to leave the lid off your Tupperware for a day or two because they’re just way too moist which is great if you’re going to eat them right away, but terrible if you put it in an airtight container they get so soggy. Even then it’s a work in progress. Next time I make them I’m going to freeze them right away, and then pull them out the night before for the next day and we’ll see how that goes I’ll update you!
That’s nice, Jewel. Thank you for sharing that with us! Yes please update us on how it goes.
Hi
I tried this fantastic recipe. It’s soft moist delicious despite the taste of olive oil it has. Is it OK to use butter or vegetable oil instead?
Canola or vegetable oil will work
These are amazing and better the next day!
I’m so glad you enjoyed it, Christi! Thank you so much for sharing that with me.
Natasha is my favorite blogger and my go-to girl whenever I need a great recipe!
I made this blueberry muffin recipe in my Bundt pan and it came out great. I baked it at 350 for 45 minutes. The batter is thick but I tossed the blueberries in a tablespoon of flour just to ensure that they didn’t sink to the bottom of the pan. It came out perfect and my family loved it!
Aww, that’s the best! Thank you so much for sharing that with Maryeva. I’m all smiles
Made these muffins last night – they were delicious.
I took a batch to work today and got rave reviews. Will definitely make these over and over again!
Thanks Natasha for the recipe!
That’s just awesome! Thank you for sharing your wonderful review, Michelle!
Can I substitute all purpose flour with gluten free??
Hi Tatiana, 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.
Hey Natasha,
I was wondering if you have a conversion chart to convert the ingredients.
Hi Lauren, I don’t have a chart posted, but if you click “metric” in the recipe card, you will see metric measurements displayed.
hey Natasha,
I was wondering if you have a conversion chart that you use to measure out the ingredients.
Hi Emily, this post on measuring will be your best friend! Also, if you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Made these muffins today. Subbed plain fat free Greek yogurt for sour cream and canola oil for olive/vegetable oil. They came out great. Next time may add a little lemon extract in the batter. Love your recipes. Thank you.
Yum! Thank you for sharing those substitutions with me, Elaine! I’m glad they turned out great!
My go to recipe when i have blueburries in my fridge! Thanks for these amazing recipes 😘
You’re welcome! Glad to hear that this is your go-to recipe!
What kind of zester do you recommend?
Hi Lynn! you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
After noticing that there’s over 600 mostly positive reviews on this recipe, I decided to see what all the fuss was about and try these out. Well, to say the least, they turned out wonderful!! You are so right, the glaze adds to the great flavor. Only difference I made was to thicken the glaze up a bit so it wasn’t so runny. Thanks again, Natasha!
I am so happy to hear that you loved the blueberry muffins. Thank you for the wonderful review!
Hi Natasha, if i may ask if i can use blueberry filling from can? Your immediate response will be highly appreciated.
That should work fine, Sarah. Please share with us how it turns out!
Hi, could i replace the sour creame with yogurt
Plain Greek yogurt should work.
Hi! Natasha can I substitute sour cream to buttermilk?
Hi Lea. Several readers have reported great results substituting sour cream with plain Greek Yogurt (whole milk or low fat yogurt is ok).
Hi Natasha,
I made your Blueberry Lemon muffins and they were so delicious, everyone loved them.
I have a question though, could I use this reciepe to make a Bundt cake?
Gloria
I’m so glad to hear that, Gloria! Our readers have tried it in a bundt pan, they didn’t post bake time, but I would think baking will be slightly longer, but I watched closely. Let me know how you like it if you experiment.
Wow it looks delicious can I skip the glaze
I don’t recommend skipping the glaze because it is so good. But you can probably try 2 different muffins so you can test which version you like better.
Hi! Natasha do you have a recipe of basic muffins?
Hi there, here are the muffin recipes on my website.
Can you do pizza hut pizza love your recipes 😋
Hi Jody, I have a recipe for pizza dough if that’s what you need.
Can you also make muffins with chocolate chips pliz🙏🙏🙋
Hi there, I have this recipe Banana Muffins with Chocolate Chips.