These lemon blueberry muffins are the perfect combination of tart and sweet, and the lemon glaze drizzled on top adds a bakery-style appearance and a pop of vibrant acidity.
These lemon blueberry muffins are unbelievably light, moist, and so refreshing! The simple lemon glaze drizzled over the top adds a wonderful bright, sweet, citrus flavor. You won’t believe how moist and fresh the muffins are, even days later!
What You Need to Make Lemon Blueberry Muffins:
- All-purpose flour: Stir the flour around in the bag to fluff it up, then lightly spoon it into your measuring cup and use the flat side of a knife to level off the top.
- Baking powder: Makes the muffins soft and helps them rise.
- Sugar: Granulated sugar.
- Vegetable oil
- Eggs: Room temperature. Room temperature eggs mix more evenly and easily into the batter. To quickly bring eggs to room temperature, place them in a bowl of lukewarm water for about 5 minutes.
- Lemon juice: Fresh-squeezed, not bottled.
- Sour cream: Always use full-fat sour cream for baking! You can also substitute with full-fat plain Greek yogurt.
- Milk: Whole milk is best, don’t use low or non-fat milk or the batter will be too runny.
- Blueberries: Fresh is best, see notes below for using frozen.
- Flour: Since blueberries are slightly heavier than the muffin batter, tossing them with a little flour helps keep them from sinking to the bottom.
- Lemon Glaze: Fresh-squeezed lemon juice, powdered sugar, and whole milk (or cream).
How to Make Lemon Blueberry Muffins and Lemon Glaze:
- Preheat your oven to 350°F and add liners to a 12-count muffin pan.
- Whisk the dry ingredients in a medium bowl.
- In a larger bowl, whisk the sugar, vegetable oil, room temperature eggs, fresh-squeezed lemon juice, sour cream, and whole milk. Add the dry ingredients and whisk until smooth.
- Rinse and dry the blueberries and then toss them with one tablespoon of flour. Shake off the excess flour before adding them to the batter.
- Fold the blueberries into the batter.
- Scoop the batter into the liners, filling each up about ¾ of the way full.
- Bake in the preheated oven for 20-22 minutes. A toothpick inserted into the center should come out clean.
Make the Lemon Glaze:
In a medium bowl, whisk the powdered sugar, fresh lemon juice, and milk (or cream) until smooth.
Spread or drizzle the glaze over the muffins once cooled. The glaze will set and harden after a few minutes.
Frozen Blueberries vs. Fresh in Muffins:
Frozen blueberries are usually cheaper than fresh and are also frozen at their peak freshness, which makes them great for baking! The only downside is they bleed their color a lot. Fresh blueberries don’t bleed their color at all, so if you’re looking for the best presentation, go with fresh.
If you don’t mind the color bleeding a little, go ahead and use frozen blueberries. I love using frozen wild blueberries, they’re smaller and so they distribute more evenly in the muffins. You can minimize the color bleeding by rinsing and drying them well before tossing them with the flour. Gently fold the blueberries into the batter just a few times, there will still be a few streaks of blue in the batter, but it will be much less than if you hadn’t rinsed them at all.
How to Store and Freeze Muffins and Muffin Batter:
Keep muffins in an airtight container and store them at room temperature for up to 1 week. Muffins and muffin batter are also great for freezing.
To freeze the muffins: Arrange the un-glazed muffins on a baking sheet and set the sheet flat in your freezer. Once the muffins are pretty solid, add them to a large plastic bag and keep frozen for up to 3 months. Heat them up in a 350°F oven or a toaster oven for a few minutes until warm. Let cool slightly before adding the glaze.
To freeze muffin batter: Add liners to your muffin pan and fill the liners up with batter. Set the pan flat in the freezer until the batter is completely solid. Add the frozen batter-filled liners to a large plastic bag and keep in the freezer for up to 3 months. When ready to bake, add the liners to your muffin pan and bake in a 350°F oven for 22-24 minutes, or until a toothpick inserted into the center comes out clean.
More Muffin Recipes:
- Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Banana Nut Muffins
- Apple Cinnamon Muffins
- Blueberry Muffins
Lemon Blueberry Muffins
- 12-count muffin pan
Lemon Blueberry Muffins:
- 1 and ¾ cup all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 tbsp. fresh-squeezed lemon juice, about 1 large lemon
- ½ cup whole milk
- ½ cup full-fat sour cream
- 1 cup blueberries*, rinsed and dried well
- 1 tbsp. flour, for tossing the blueberries
- 2 tsp. fresh-squeezed lemon juice
- ¾ cup powdered sugar
- ½ tbsp. whole milk or cream
- Preheat your oven to 350°F and line a 12-count muffin pan with muffin liners (or lightly spray inside the molds with non-stick spray).
- In a medium bowl, whisk the flour, baking powder, and salt, and set aside.
- In a large bowl, whisk the sugar, vegetable oil, room temperature eggs, fresh-squeezed lemon juice, whole milk, and sour cream. Don't worry if it looks lumpy at this point.
- Add the dry ingredient and mix until combined with no pockets of flour.
- In a small bowl, toss the rinsed and dried blueberries with 1 tbsp. of flour to coat. Shake off the excess flour and fold the blueberries into the batter.
- Scoop the batter into the liners, filling each about ¾ of the way up. Bake in the preheated oven for 20-22 minutes. A toothpick inserted into the center should come out clean.
- In a small bowl, whisk the fresh lemon juice, powdered sugar, and milk (or cream) until smooth. Spread or drizzle the glaze over the cooled muffins.