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Lemon Blueberry Muffins with a lemon glaze
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5 from 2 votes

Lemon Blueberry Muffins

Heavenly muffins with a little bit of tanginess and blueberries
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast muffins, lemon blueberry muffins
Servings: 12


  • 1/4 cup/62.5g butter melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1&1/4 cup cake wheat flour or all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tsp lemon zest
  • 1&1/2 tbsp fresh lemon juice
  • 1/3 cup sour cream
  • 3/4 cup blueberries

Lemon Glaze

  • 1 cup icing sugar
  • lemon juice


  • Preheat oven to 180 degrees Celsius. Line a muffin pan with cupcake liners
  • Using an electric mixer beat eggs and sugar for 5 minutes until light in colour
  • Mix in lemon zest and lemon juice
  • Sift in the flour, baking powder and bicarbonate of soda, whilst you drizzle in the butter. Give it a quick mix using the electric mixer
  • Mix in the sour cream just until combined
  • Gently fold in the blueberries. Fill each cupcake liner about halfway
  • Bake at 180 degrees Celsius for 20 minutes or until a toothpick inserted comes out clean
  • Cool on a cooling rack
  • Drizzle the lemon glaze over once completely cool

Lemon Glaze

  • Mix in some lemon juice with the sifted icing sugar until you reach the desired consistency. If you prefer a thick glaze add less lemon juice or add more for a thinner glaze


  1. You can use fresh blueberries instead of frozen
  2. Do not over mix the batter once the berries are in as your batter will turn purple
  3. If you don't have sour cream you can use half a cup of milk instead
  4. You don't have to use the lemon glaze but it is highly recommended