Easy Blueberry Muffins With Lemon Glaze

Blueberry Muffins With Lemon Glaze are soft, fluffy, bakery style muffins studded with juicy blueberries and topped with a sweet tart lemon glaze that takes them over the top! These beauties are PERFECT for breakfast, brunch, or anytime you need a little sunshine on your plate.

Love More Dessert Recipes? Try My Greek Yogurt Blueberry Muffins or this Lemon Poppy Seed Muffins next.

Why You’ll Love This Recipe

Soft, fluffy, and bursting with juicy blueberries in every bite. The bright, tangy lemon glaze drizzled on top adds the perfect sweet citrus finish. Perfect for breakfast, brunch, or an afternoon treat, these muffins feel fresh, comforting, and bakery-worthy.

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Ingredient List

Dry Ingredients:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt

Wet Ingredients:

• ½ cup milk (whole milk works best for richness)
• ½ cup sour cream (or plain Greek yogurt)
• 2 large eggs (room temperature is best)
• ½ cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Zest of 1 lemon (about 1 tablespoon)
• 2 cups fresh or frozen blueberries (if frozen, do NOT thaw)

Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice (adjust for consistency)
• Optional lemon zest for garnish

Why These Ingredients Work

Let me break down why each ingredient is important, because understanding the “why” makes you a better baker!

Sour Cream: This is my secret weapon for ultra-moist muffins. The acidity tenderizes the gluten in the flour, creating that bakery-style crumb we’re after. Greek yogurt works too, but I prefer sour cream for its richness.

Lemon Zest: The zest goes directly into the batter (not just the glaze!), infusing every bite with bright lemon flavor. It also helps balance the sweetness and makes those blueberries taste even more berry-licious.

Melted Butter: Unlike some muffin recipes that use oil, butter gives these a richer flavor and helps create those beautiful golden-brown tops. Just make sure it’s cooled slightly so it doesn’t scramble the eggs!

Baking Powder: This is what gives the muffins their lift and fluffy texture. Make sure yours is fresh — old baking powder won’t give you that nice rise.

Fresh or Frozen Blueberries: Both work beautifully! If using frozen, don’t thaw them first or they’ll bleed color into your batter and make the muffins grayish. Nobody wants gray muffins!

Essential Tools and Equipment

Here’s what you’ll need to make these beauties:

• 12-cup muffin tin
• Paper liners or cooking spray
• Two mixing bowls (one large, one medium)
• Whisk
• Rubber spatula for folding
• Microplane or zester for the lemon
• Wire cooling rack
• Small bowl for making the glaze
• Toothpick for testing doneness

How To Make Blueberry Muffins With Lemon Glaze

Step 1: Prep Your Oven and Pan

Preheat your oven to 400°F (200°C). Yes, 400°F — we’re going HOT! This high temperature creates those gorgeous domed tops and gives the muffins a nice crust. Line your 12-cup muffin tin with paper liners or give each cup a good spray with cooking spray.

Step 2: Mix Your Dry Ingredients

In your large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure everything is well combined — you don’t want pockets of baking powder or salt in your muffins. Set this bowl aside and resist the urge to touch it until we’re ready to combine!

Step 3: Combine the Wet Ingredients

In your medium bowl, whisk together the milk, sour cream, eggs, melted butter, vanilla extract, and lemon zest. Whisk until everything is smooth and well combined. The mixture should look creamy and slightly thick. This is where all that amazing flavor is happening!

Step 4: Gently Combine Wet and Dry

Here’s where people often go wrong, so listen up! Pour your wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold everything together until JUST combined. You should still see some small lumps — that’s PERFECT! Overmixing develops the gluten and creates tough, dense muffins. We want tender, fluffy ones, so stop mixing as soon as you don’t see dry flour anymore.

Step 5: Fold in Those Beautiful Blueberries

Add your blueberries to the batter and fold them in very gently with just a few strokes. You want them evenly distributed without crushing them. If you’re too rough, they’ll burst and turn your batter purple. A few gentle folds is all you need!

Step 6: Fill the Muffin Cups

Divide the batter evenly among your 12 muffin cups, filling each about ¾ full. I like to use a large cookie scoop for this — it makes portioning SO much easier and your muffins come out uniform. Don’t fill them all the way to the top or they’ll overflow and create a mess in your oven.

Step 7: Bake to Golden Perfection

Pop that tin into your preheated oven and bake for 18–22 minutes. Start checking around the 18-minute mark. The tops should be golden brown and spring back when you gently press them. Insert a toothpick into the center of a muffin — it should come out clean or with just a few moist crumbs. If you see wet batter, give them another 2-3 minutes.

Let the muffins cool in the pan for about 5 minutes (this helps them set), then transfer them to a wire rack to cool completely. I know it’s tempting to dig in right away, but we need them cool before glazing!

Step 8: Make That Gorgeous Lemon Glaze

While your muffins are cooling, whisk together the powdered sugar and fresh lemon juice in a small bowl. Start with 2 tablespoons of lemon juice and add more if needed. You want a glaze that’s pourable but thick enough to coat the back of a spoon. Too thick? Add a tiny bit more lemon juice. Too thin? Add more powdered sugar.

Once your muffins are completely cool, drizzle that beautiful glaze over the tops. I like to use a spoon and let it drizzle naturally for a rustic look. If you want to get fancy, sprinkle a little extra lemon zest on top while the glaze is still wet.

You Must Know

Room Temperature Eggs Are Key: Cold eggs won’t incorporate as smoothly with the other wet ingredients. Just set them out on the counter 30 minutes before baking, or place them in a bowl of warm water for 5 minutes.

Don’t Skip Cooling the Butter: If your melted butter is too hot, it’ll start cooking the eggs when you mix them together, and you’ll end up with scrambled egg bits in your batter. Yuck! Let it cool for about 5 minutes after melting.

Wait for Complete Cooling Before Glazing: This is crucial! If your muffins are even slightly warm, the glaze will melt right off and create a sticky mess instead of that pretty, shiny coating we’re after.

Personal Secret: I always toss my blueberries with a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffins during baking.

Pro Tips & Cooking Hacks

The Overmixing Trap: I can’t stress this enough — overmixing is the NUMBER ONE mistake people make with muffins. Once you add the wet ingredients to the dry, mix JUST until you don’t see dry flour anymore. Some lumps are totally fine and actually desirable! Think of it like this: every extra stir develops more gluten, which equals tougher muffins.

Frozen Blueberry Hack: If using frozen blueberries, DO NOT thaw them first. Fold them in while they’re still frozen. This prevents them from bleeding color all over your batter and turning everything purple-gray. Nobody wants sad-looking muffins!

High Heat Secret: That 400°F temperature is intentional! The high heat creates steam quickly, which helps the muffins rise beautifully and develop those bakery-style domed tops. Don’t be tempted to lower the temperature.

Even Distribution Trick: When filling your muffin cups, try to get about the same amount of blueberries in each one. I do this by distributing the batter first, then giving the bowl a gentle stir to redistribute any blueberries that sank, and filling the cups.

Glaze Consistency Test: The perfect glaze should slowly drip off a spoon. If it runs off quickly like water, it’s too thin and won’t stick to your muffins. If it glops off in one big blob, it’s too thick and won’t look pretty.

Flavor Variations / Suggestions

Mixed Berry Bliss: Swap out half the blueberries for raspberries or chopped strawberries. The lemon glaze works beautifully with any berry combination!

Orange Instead of Lemon: Replace the lemon zest with orange zest and use orange juice in the glaze for a totally different but equally delicious citrus twist.

Streusel Topped: Skip the glaze and add a buttery streusel topping before baking. Just mix ¼ cup flour, ¼ cup brown sugar, 2 tablespoons cold butter, and a pinch of cinnamon until crumbly. Sprinkle over the muffins before baking.

Extra Lemony: Add an extra teaspoon of lemon zest to the batter if you’re a lemon fanatic like me. You can also add a few drops of lemon extract to the glaze for maximum lemon flavor.

Poppy Seed Addition: Fold in 1–2 tablespoons of poppy seeds along with the blueberries for a classic lemon-poppy-blueberry combination.

Make Them Mini: Use a mini muffin tin and reduce the baking time to 10–12 minutes. You’ll get about 36 mini muffins — perfect for parties or when you want just a little sweet bite!

Make-Ahead Options

These muffins are fantastic for meal prep and make-ahead situations!

Prepare the Night Before: You can mix your dry ingredients and wet ingredients separately the night before. Store them covered in the refrigerator (for the wet) and on the counter (for the dry), then combine them in the morning. Fresh-baked muffins for breakfast without the early morning hassle!

Bake and Freeze: These muffins freeze beautifully! Bake them completely (but don’t glaze yet), let them cool, and freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, then add the fresh glaze before serving.

Glaze Later: If you’re making these ahead, I recommend waiting to add the glaze until you’re ready to serve. The muffins will stay fresher longer without the glaze, and you’ll get that fresh-glazed look when you’re ready to enjoy them.

Batter Hold Time: In a pinch, you can let the batter sit for up to 30 minutes before baking, but any longer and you’ll lose some of that rise. The baking powder starts working as soon as it gets wet, so it’s best to bake right away when possible.

Recipe Notes & Baker’s Tips

Measuring Flour Correctly: This is SO important! Too much flour makes dense, dry muffins. Always spoon your flour into the measuring cup and level it off with a knife. Don’t scoop directly from the bag or you’ll pack in way too much flour.

Testing for Doneness: Every oven is different, so start checking your muffins at the 18-minute mark. The tops should be golden and spring back when gently pressed, and a toothpick should come out clean or with a few moist crumbs.

Why Sour Cream Over Yogurt: Both work, but I prefer sour cream because it has a higher fat content, which makes for richer, more tender muffins. If you use Greek yogurt, go for full-fat for the best results.

Lemon Juice Must Be Fresh: Please don’t use bottled lemon juice for the glaze! Fresh-squeezed lemon juice makes ALL the difference in flavor. It’s bright, vibrant, and tastes like sunshine.

Parchment Paper Trick: If you don’t have muffin liners, you can cut squares of parchment paper and press them into each cup. They won’t look as neat, but they work in a pinch and create a rustic look.

Serving Suggestions

These Blueberry Muffins With Lemon Glaze are perfect for so many occasions!

Breakfast or Brunch: Serve them warm (reheated for just 10 seconds in the microwave) alongside scrambled eggs, fresh fruit, and coffee. They’re also beautiful on a brunch spread with other pastries.

Afternoon Tea: These pair wonderfully with a hot cup of Earl Grey or chamomile tea. The lemon glaze makes them feel fancy enough for company!

Mother’s Day or Special Occasions: Arrange them on a pretty platter with fresh flowers nearby. They’re impressive enough for special occasions but easy enough to make any day feel special.

Pack for Work or School: These make an excellent grab-and-go breakfast or snack. Just wrap individually in plastic wrap and store in an airtight container.

Dress Them Up: Serve warm with a pat of butter or a dollop of whipped cream cheese with a touch of lemon zest mixed in. Divine!

How to Store Your Blueberry Muffins With Lemon Glaze

Room Temperature: Store glazed muffins in an airtight container at room temperature for up to 2 days. They’ll stay moist and delicious, though the glaze may soften slightly.

Refrigerator: If your kitchen is warm or humid, refrigerate the muffins in an airtight container for up to 5 days. Let them come to room temperature before serving, or warm them briefly in the microwave (10–15 seconds).

Freezer: Freeze unglazed muffins wrapped individually in plastic wrap, then placed in a freezer-safe bag or container for up to 3 months. Thaw at room temperature and add fresh glaze before serving. The glaze doesn’t freeze well, so always add it after thawing.

Reheating: For that just-baked taste, pop a muffin in the microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes. The glaze will soften slightly, making it even more delicious!

Allergy Information

Common Allergens in This Recipe:

• Dairy (milk, butter, sour cream)
• Eggs
• Gluten (all-purpose flour)

Substitution Suggestions:

Dairy-Free: Use your favorite plant-based milk (almond, oat, or soy work great), replace the butter with melted coconut oil or vegan butter, and swap the sour cream for dairy-free yogurt or sour cream. The results are still delicious!

Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for the best texture. Bob’s Red Mill and King Arthur both make excellent GF flour blends.

Egg-Free: Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture will be slightly denser but still tasty.

Questions I Get Asked A Lot

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work perfectly in this recipe. Just make sure you DON’T thaw them first — fold them into the batter while they’re still frozen. This prevents them from bleeding color all over your batter and keeps your muffins looking beautiful with pops of blue instead of grayish-purple.

My muffins turned out dense and tough. What happened?

This almost always comes down to overmixing! Once you combine the wet and dry ingredients, you want to mix JUST until you don’t see dry flour anymore. Some lumps are totally fine — in fact, they’re good! Every extra stir develops more gluten, which creates tough, dense muffins. Think of muffin batter like you’re folding ingredients together, not beating them.

Can I make these muffins without the lemon glaze?

Of course! They’re delicious on their own, though the glaze really takes them to the next level. If you skip the glaze, you might want to increase the sugar in the muffins by 2 tablespoons for a slightly sweeter result. You could also sprinkle the tops with coarse sugar before baking for a sparkly, sweet crust.

How do I know when my muffins are done baking?

Look for golden-brown tops that spring back when you gently press them. A toothpick inserted into the center should come out clean or with just a few moist crumbs (not wet batter). Start checking around the 18-minute mark since every oven is different. It’s better to slightly underbake than overbake — slightly underbaked muffins are moist and tender, while overbaked ones are dry.

Can I substitute Greek yogurt for the sour cream?

Yes, you can! Plain full-fat Greek yogurt works great as a substitute. The texture will be nearly identical. I slightly prefer sour cream for its richer flavor and higher fat content, but Greek yogurt is a fantastic alternative and adds a bit of extra protein too!

💬 Tried this recipe? Leave a comment and rating below! I LOVE hearing from you! Did you make these Blueberry Muffins With Lemon Glaze? How did they turn out?