World's Best Lemon Blueberry Muffins Recipe

Perfect!! It is blueberry season here in Michigan and this is the third blueberry muffin recipe I used in the past week. They are definitely the best! My family loved them and agreed they were bakery quality. They were moist with the perfect amount of lemon taste. I added a lemon glaze (lemon juice & powdered sugar) to add a bit more sweetness. Yum!

This is a GREAT recipe. I made some of the changes others had suggested. 1) I added 3 T lemon juice with the zest 2) I increased sugar to 2 cups 3) I added 2+ cups of blueberries (making sure each muffin had lots of blueberries) 4) I added a lemon juice/ powdered sugar glaze right after taking them from the oven and poking them with a fork numerous times so the glaze would penetrate the muffin. Everyone who had a muffin really liked it. They didn't look as cute as the photo but they tasted FABULOUS!!! It has become a family favorite. Thanks so much to the author!!! :)

Great recipe. My 2 y.o. and I added extra lemon zest, 1/4 tsp lemon extract, lemon juice (at the end before the berries) and extra fresh berries. The lemon flavor ended up just right and while we could top it with a lemon glaze, that would take it too far into dessert territory and the muffins are moist enough not to demand it.

These are good muffins. I added the juice of the lemon I had zested. This added a nice lemon flavor to the muffins. I would recommend adding lemon juice to it. It makes a lot of muffins. I had 28 small/medium muffins. I also used 2 cups of blueberries because that is the portion I had in the freezer. I liked the extra blueberries in it.

Really great muffins! They are soft, not overly sweet, and the lemon-blueberry flavor comes through beautifully. My only changes were to halve the recipe (I still got 12 good sized muffins out of it) and to use fresh blueberries in place of frozen. I also found that my muffins only needed about 25 minutes to bake--so keep an eye on bake time. Thanks for sharing your recipe!

This recipe made very moist and delicious muffins. Large amount of batter too. I made muffins a a few mini loaves. I added 1T chia seeds and 1T lemon juice to the batter. I found baking time to be at about 15-20 minutes .

16 Beautiful light and tasty lemon blueberry muffins just as the recipe promises. I uses fresh blueberries 2 cups and 1/4cup lemon juice as suggested by other reviewers. My eggs were not very big so I added 1/4cup egg creations ( egg white, no fat) and drizzled some lemon glaze over top. A yummy success for my friends coming over for a cuppa and treats!

It was much better than I imagined, but I made a few botches as I ran out of flour and sour cream, and forgot the butter until the last minute. As a result I had to sub 2 c flour and 1 cup coconut flour. Reduced to 1/4 cup sour cream and added extra 100 g milk. Also sub butter with 1/4 oil. I added the lemon juice after the mixing to prevent the milk from curdling. I also use half sugar and half splenda. So overall I can’t really say i made this recipe....more like “inspired”. XD The issue I have with this recipe is that it is really for 12 jumbo muffin pans and not cupcake size muffin. I ended up with extra batter and I bake them in a mini cake pan. Also the liquid instructions could be much better. Mix egg first, then butter, then sour cream. After that add sugar, then finally milk. That way you won’t get all these lumps. Before you mix in the dry ingredients. Everything else is great!

I did not follow the recipe exactly I substituted heavy whipping cream for the milk. And then I used two lemons for zest and then I also added the juice from those lemons to give it an extra bright lemony flavor along with the blueberries. Then I topped it off with raw sugar just to add an extra extra. Oh and I added an extra cup of blueberries. I like a lot of blueberry. Very pleased with how they came out they were tender on the inside and with a light crisp on the outside.

Great muffins! This recipe gave me 24 muffins, lots more than I was expecting. But hopefully they’ll be so good, my family will gobble them up quickly. :). I agree with others that they need more lemon and more blueberries, but that’s easy enough to adjust next time. A good base recipe. I used green yogourt as I had no sour cream. Also added a lemon juice+lemon zest+icing sugar glaze on top to pump up the lemony-ness. Yum!

I loved this recipe. I have found that sour cream has always been key for baking a moist cake, muffins or bread! They were moist and enjoyed them immensely. I did use fresh Blueberries, rolled in flour to help them float and after reading the suggested comments, I used lemon extract with the lemon peel. We could taste the lemon. Excellent! I did not use a glaze, as I found them to be sweet enough.

I read the reviews before I made these, so I added three tablespoons of lemon juice and a little extra zest because I am a lemon lover. I sprinkled sugar crystals over some of the muffins, and made a lemon glaze for the rest. (1 cup powdered sugar, 2 tbsp lemon juice, 1/2 tsp butter). Even without these small changes, these muffins are delicious. The changes made them extra tart; love that!

These are good muffins, but lacked lemon flavor. Next time I'll double the zest and add lemon juice. Also, after I stirred in the blueberries I knew I wanted more, so I put in a total of 2-1/4 cups! Some may think the recipe js lacking sweetness, but I found them perfectly sweet, but not that "cake-sweet" that commercial muffin makers have forced us to stomach. Ick! Finally, I got about 29 muffins out of this recipe. Maybe I was skimpy, but they rose over the top of the muffin pan while baking so I don't know what happened there.

This recipe is pure comfort.

I made these for my daughter. She loved them. Now making another batch

Really moist recipe- thanks. To up lemon flavor, I added a lemon emulsion in addition to zest. I also added more blueberries- fresh ones dropped in muffin batter after in tins but before baking. I have never been able to avoid blue coloration of batter when using frozen berries, so I prefer dropping berries in after batter in pan. It ensures good distribution and minimizes blue coloration.

Made it for dinner, ended up eating the whole batch.

Love the moistness and the lemon zest gives the blueberries a burst of wow

Delicious,will make it again. Thanks for the recipe!

The muffins are delicious! I doubled the amount of lemon zest and added a lemon glaze. I used frozen Quebec blueberries. I’ll be making them again!