Soft and moist lemon blueberry muffins bursting with fresh blueberries and lemon flavor. Then drizzled with a delicious lemon glaze. These are the best muffins around!
As soon as fresh berries are in season, I get the itch to bake all types of treats. Blueberry muffins are usually one of the first recipes I make, but this time I decided to add some fresh lemon juice and zest to brighten them up even more. The two flavors are perfect together!
These lemon blueberry muffins I whipped up last weekend are absolutely divine. They have the best light and refreshing flavor and are perfect for Spring and Summer. There’s just something about blueberries and lemon that adds the best fresh flavor to muffins or bread.
The sour cream that’s included makes them so soft and moist. Plus the glaze on top adds the perfect sweet touch. Not to mention how pretty it makes them look, too. You must try them! They are totally worth it.
Lemon glaze
Although the glaze is optional, I highly recommend it! It takes the muffins up a notch and adds just the right amount of sweetness to balance out the bright citrus flavor. To make the glaze, mix together 1/2 cup powdered sugar and 1/2-1 Tablespoon lemon juice in a small bowl. You could also replace the lemon juice with milk to make a classic powdered sugar glaze if preferred. Then drizzle it over the muffins with a spoon.
Tips for the best lemon blueberry muffins
- Use fresh blueberries. Trust me, this makes all the difference. They taste amazing and burst with fresh flavor.
- Sour cream. This is the secret to super moist muffins! The extra fat content makes them so soft and gives them a rich flavor.
- Lemon zester. Use a zester to easily and quickly zest your lemon.
- Don’t overfill. Fill the muffin cups 2/3 of the way full. If you fill any further, the muffins will overflow.
- Decorate. Before baking, add a few extra fresh blueberries in each muffin cup. This will make your muffins look extra pretty. :)
- Let cool. Make sure the muffins have cooled completely before drizzling with the glaze. You don’t want it to melt!
Variations
- Swap the sour cream with yogurt for a healthier alternative.
- Before baking, sprinkle a crumble topping over the batter for a richer flavor.
- You may also sprinkle granulated sugar on the tops before baking to create a sweeter, crispier top.
- For a more subtle glaze, use a mixture of powdered sugar and milk (instead of lemon juice).
Storing + freezing
- To store: After the muffins have cooled completely, place in an airtight container or bag. They will stay fresh at room temperature for 3 to 4 days.
- Freezing: These muffins are best frozen without the glaze. Place in a freezer bag or container and freeze for up to 2 months. Reheat in microwave for 15 to 30 seconds until warm.
More treats for spring:
- Lemon blueberry zucchini bread
- Apricot yogurt muffins
- Blueberry buttermilk cake
- Glazed orange muffins
- Lemon poppy seed cupcakes
Lemon Blueberry Muffins
Ingredients
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 3/4 cup granulated sugar
- 1/3 cup lemon juice , 2 lemons
- 1/2 teaspoons vanilla or almond extract
- 1 Tablespoon lemon zest
- 2/3 cup sour cream
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup blueberries
Glaze:
- 1/2 cup powdered sugar
- 1/2-1 Tablespoon lemon juice
Instructions
- Preheat oven to 375°F. Fill cupcake pan with liners, or use cooking spray to grease them.
- In a large bowl, whisk together milk, vegetable oil, egg, sugar, juice, vanilla, lemon zest and sour cream.
- In a separate bowl, combine flour, salt and baking powder. Mix the dry ingredients into the large bowl and stir until smooth. Fold in blueberries.
- Fill cupcake liners with batter about 2/3 the way full. Bake for 20-25 minutes, or until lightly browned. Remove muffins from pan and allow to cool.
- To make glaze, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle over muffins.
So yummy! They were really moist and my kiddos ate them without complaining, mostly because of the sweet, sugary glaze:)
Just wondering if the extract is mandatory, I have everything but that?!? Could I just use more lemons??
Hi Donna! Yes, you could just use more lemons! Lemon extract has a stronger flavor but I’m sure your muffins will still turn out just as great! :)
Did you use frozen or fresh blueberries?
Fresh blueberries! :)
I just made these muffins with my daughter. They are so delicious. I ate two already and I think I need a third one. This recipe is a keeper!
Thanks for commenting Sarah, I’m glad you liked the muffins! It really is so hard to just eat one! :)
I made these last night, but I haven’t done the drizzle yet. It says 1/2 cup powdered sugar and then 1/2 lemon juice. 1/2 of what measurement for the lemon juice?
It’s about 1/2 Tablespoon. You can add more to get the perfect consistency. Enjoy! :)
These muffins look so yummy that my 8-year-old daughter chose to make them for a school project. (They have to make something from scratch, advertise it to the class, and then “sell” it). Could you tell me how many muffins one batch makes? We need to make at least 20. Thanks!
Lemon rind is in the recipe but not in the list of ingredients
1/2 Lemon ?? what specifically
Good question Vicki. How did you end up making them?
Hi Vicki! I used about 1TB of lemon rind. Hope that helps!
Lemon and blueberry is one of my fave combos, especially for summer! Will def be trying these :)
My fave combo too! Taste great! Let me know how you like them. :)
Guess what I’m baking as I type this? Figured my little ones and I could pack them for my sons first grade picnic tomorrow. Of course, we’ll “test” a few just as soon as the cool from the oven.
Oh my they look pretty and yummy!
I am sharing these ones on my Facebook Page for sure.
I’ve been thinking about you all day so I decided to stop by… Are you feeling any better? I hope you are!
Anyways, I am not sure I’ll have a chance to stop by tomorrow to party so let me wish you a great weekend now just in case.
xoxo
Desiree