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There’s nothing better on the weekends than a batch of homemade Lemon Blueberry Muffins! Make a batch of these easy muffins for your next weekend breakfast or brunch and you’ll get rave reviews.

They’re light, fluffy and bursting with lemon and blueberries. We’ve been making this muffin recipe for years – they always turn out perfect!

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Easy lemon blueberry muffins

BEST Lemon Blueberry Muffins

My mom always made the best lemon and blueberry muffins growing up and it’s the recipe I’ve turned to for years. Of course, I’ve tinkered with it over time and, I have to say, it’s perfection. They are seriously the best blueberry muffins.

The muffin crumb is moist and tender and fluffy, with the perfect hint of lemon zing and juicy blueberries.

When my daughter was young I’d use the tiny wild blueberries because she didn’t like large ones, but now that she’s older I can use any blueberries I can find, fresh or frozen.

This muffin recipe is super versatile – and easy!

My Go-To Basic Muffin Recipe

We all need a basic muffin recipe – you know, the tried and true recipe that you can pull out at a moment’s notice. Well, this is mine although it’s anything but basic! It’s the best lemon blueberry muffin recipe!

They are loaded with juicy blueberries and have the perfect amount of lemon. They are light, fluffy and everything a muffin should be. I love to add a sweet lemon glaze, but it’s totally optional. Plus, you can easily make them gluten-free.

Lemon blueberry muffin with glaze

I saved the best news for last: this is a one-bowl muffin recipe. Yes! The batter is so easy to make in just one bowl – gotta love that!

This lemon blueberry muffin recipe makes a big batch – 34 muffins! So, it’s a great recipe when you’re serving a crowd at a potluck or brunch. Or, you can easily halve the recipe if you want a smaller batch.

Ingredients in Lemon Blueberry Muffins

Eggs: For moistness and structure

Granulated sugar: For sweetness

Vegetable oil: Instead of butter I’m using oil, which makes them easy to whip up and super moist

Lemon Juice: Fresh lemon juice makes all the difference so skip that stuff in the bottle! You can really tell the difference when you make blueberry muffins with lemon zest and fresh lemon juice!

Lemon Zest: Be sure to learn how to zest a lemon. Lemon Zest is where the muffins really get their lemon flavor, so don’t skimp. The more the better!

Vanilla: For flavor

Baking soda: Combined with the acid in the lemon and sour cream, the baking soda makes these nice and fluffy.

Salt: Needed because we are using oil.

Sour cream: Part of what makes these muffins so amazing is the sour cream in the batter. Lemon blueberry muffins with sour cream have so much moisture and a little tangy flavor that balances out the sweetness. Sour cream muffins are always the best because they have the best texture and flavor.

All-purpose flour: The structure of the muffin – be sure to measure it correctly.

Fresh or frozen blueberries: see below

What kind of blueberries are best for muffins?

You can use fresh or frozen blueberries in this recipe.

  • Fresh – just wash and remove any stems
  • Thawed Frozen – make sure to drain them well
  • Frozen – make sure if they’re still frozen that there are no big clumps of ice or any extra ice crystals on the berries
  • Large or small – you can use regular sized berries or the “wild” small ones if you prefer.
  • Canned – be sure to drain them if you want to make muffins with canned blueberries.
Lemon muffin process

How to make Lemon Blueberry Muffins

1. Beat: Beat the eggs until they’re thick and frothy. Add the sugar and oil and beat them with the eggs until creamy. Mix in the zest, juice, vanilla, baking soda, and salt.

2. Mix: Add the sour cream and mix until combined. Stir in the flour. At this point, the batter will have some lumps which is fine. You don’t want to overmix it!

3. Fold: Gently fold in the blueberries and then transfer the batter to a muffin pan lined with paper liners. Fill each about ¾ of the way with the batter.

4. Bake: Bake the muffins for about 20 minutes. You will know when they are done when a toothpick comes out clean. Cool them in the pan for about five minutes before transferring them to a wire rack.

Lemon Glaze for Blueberry Muffins

They are delicious plain, but for an extra lemony-punch you have to try the glaze!

  • ¾ cup powdered sugar
  • 2 to 4 tablespoons fresh lemon juice

Just combine the sugar with the lemon juice until it’s smooth. If it’s too thin add a little more sugar, if it’s too thick, thin it with a little more juice.

The glaze is optional but I LOVE using it! It really amps up that lemon flavor.

The best lemon blueberry muffins

Storing and Freezing

  • Storing: Wondering how long blueberry muffins last? They will keep at room temperature for up to three days in an airtight container.
  • Freezing: Sometimes I make a big batch and freeze them – they are super easy to warm-up in the microwave for an easy breakfast treat during the week. Learn how I freeze desserts!

You have to try these amazing muffins! Once you do, you’ll want to make them every weekend. They’ve been a favorite of mine for years and there’s a reason – they are always a hit!

Other Muffin Recipes

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Easy lemon blueberry muffins

Lemon Blueberry Muffins Recipe

5 from 1 vote
My go-to sour cream muffin recipe is the base I use for all my muffins – this one with lemon and bluberries is absolutely delicious and great with or without the glaze.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 28 muffins
Serving Size 1 serving



  • 4 large eggs
  • 2 cups (400g) granulated sugar
  • 1 cup (237ml) vegetable oil
  • 1 tablespoon lemon zest 1 large lemon
  • 2 tablespoons fresh lemon juice from 1 large lemon
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (454g) sour cream
  • 4 cups (492g) all purpose flour
  • 2 cups blueberries fresh or frozen, see note


  • 3/4 cup (85g) powdered sugar
  • 2-4 tablespoons lemon juice


  • Preheat oven to 375°F. Line muffin pans with paper baking cups. (This recipe makes about 34 muffins. Half the recipe for a smaller batch!)
  • Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix in lemon zest, juice, vanilla, baking soda, salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
  • Fill muffin cups 3/4 full.
  • Bake for 18-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
  • (The glaze is optional but adds another punch of lemon flavor.)
  • Make the glaze: whisk powdered sugar and lemon juice. Drizzle over muffins.
  • Muffins should be kept in an airtight container for up to 3 days or freeze them for up to one month.

Recipe Video

Recipe Notes

You can use fresh or frozen blueberries in this recipe.
  • Fresh – just wash and remove any stems
  • Thawed Frozen – make sure to drain them well
  • Frozen – make sure if they’re still frozen that there are no big clumps of ice or any extra ice crystals on the berries
  • Large or small – you can use regular sized berries or the “wild” small ones if you prefer.

Recipe Nutrition

Serving: 1serving | Calories: 187kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 184mg | Potassium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
blueberry muffins in a stack

Easy Lemon Blueberry Muffins have tons of juicy blueberries and lemon flavor. They are so simple to make and bake and can even be gluten free! It’s the best muffin recipe.

Last Updated on June 24, 2021

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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