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.
![]()
This post may contain affiliate links. Read my disclosure policy.
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 MuffinsPut 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 MuffinsEggs – 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 MuffinsYou 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 QuestionsAre these healthy blueberry muffins? 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.
Can I substitute the sour cream? Several readers have reported great results substituting sour cream with plain Greek Yogurt (whole milk or low fat yogurt is ok).
Can I use other berries? Yes, you can substitute the blueberries with just about any berry. See our Mixed Berry Muffins for inspiration.
Why are my muffins dense? Over-mixing the batter is the #1 reason that muffins are dense. The batter should be lumpy. Also, be sure to measure ingredients correctly.
Can I use frozen blueberries? 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.
Can I use dried blueberries? 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 RecipesIt’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
Watch the video tutorial and see how easy it is to make blueberry muffins from scratch.
This post may contain affiliate links. Read my disclosure policy.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 MuffinsPut 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
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 MuffinsYou 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 QuestionsAre these healthy blueberry muffins? 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. Can I substitute the sour cream? Several readers have reported great results substituting sour cream with plain Greek Yogurt (whole milk or low fat yogurt is ok).
Can I use other berries? Yes, you can substitute the blueberries with just about any berry. See our Mixed Berry Muffins for inspiration.
Why are my muffins dense? Over-mixing the batter is the #1 reason that muffins are dense. The batter should be lumpy. Also, be sure to measure ingredients correctly.
Can I use frozen blueberries? 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.
Can I use dried blueberries? 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 RecipesIt’s blueberry season! Check out these recipes bursting with fresh blueberries. Blueberries are good fresh, but they are even more amazing baked into recipes!
