Comments on: Blueberry Muffins with Lemon Glaze (VIDEO)

By: NatashasKitchen.com

NatashasKitchen.com — Thu, 07 Aug 2025 14:42:50 +0000

In reply to Patty. Hi Patty! I haven’t made them in mini version myself to know the exact time. Here is what one of my viewers said who tried this in mini version, “ I kept the baking temp at 400 degrees. They took 15 minutes. I started checking them at 10 minutes…I think they took longer because the berries were frozen. But they turned out great as mini and the yield is 36 muffins.” I hope that helps.

By: Patty

Patty — Thu, 07 Aug 2025 01:01:55 +0000

If I want to make mini muffins with this recipe, what would be the temperature and baking time? Thank you.

By: NatashasKitchen.com

NatashasKitchen.com — Tue, 05 Aug 2025 22:16:52 +0000

In reply to Karin. Hi Karin! I do not, but my guess would be between 4-8 mins longer. Keep an eye on them and start checking early.

By: Karin

Karin — Tue, 05 Aug 2025 17:50:06 +0000

Do you have cooking time if you wanted to make 6 jumbo muffins rather than 12 regular?

By: Christina

Christina — Sun, 03 Aug 2025 16:02:59 +0000

I love the subtle flavor of the lemon in the muffins. I sometimes skip the glaze because it’s too much flavor for my kids, but I love it both ways. Thank you so much for the recipe! It’s definitely a keeper!

By: Natashas Kitchen

Natashas Kitchen — Fri, 01 Aug 2025 14:46:32 +0000

In reply to Wendy. They really are that good, aren't they! Thank you so much for sharing that with me, Wendy!

By: Wendy

Wendy — Fri, 01 Aug 2025 14:40:00 +0000

Made these yesterday and they were a huge hit! Someone said they should be sold in a bakery. Followed the recipe exactly and they turned out moist and so yummy. The glaze is a must! All your recipes I have tried have been so good and easy to make. Highly recommend your cookbook..it sits proudly in my kitchen. ☺️

By: Tina Cure

Tina Cure — Fri, 25 Jul 2025 21:22:35 +0000

Oh my!!! Soooooo good! I’m a newbie to olive oil so I was a bit concerned, but not anymore. They turned out incredibly delicious. I used frozen blueberries and I can’t wait to try fresh blueberries the next time. Yep, there will be several next times!

By: NatashasKitchen.com

NatashasKitchen.com — Sat, 19 Jul 2025 04:03:11 +0000

In reply to Maran. Aww, thank you, Maran! And thanks so much for trusting my recipes. I’m glad you’re enjoying them.

By: Maran

Maran — Fri, 18 Jul 2025 23:07:51 +0000

I made these dairy free with 1/2 cup plant based sour cream (Forager) and 1/2 cup creamy oat milk (Chobani) and they still turned out light and fluffy. I used avocado oil for the oil as well. I also substituted honeyberries for blueberries as I planted some a few years ago and finally beat the birds to a harvest.

I specifically searched your website, Natasha, for a suitable muffin recipe for my precious harvest as every recipe I’ve tried has been a family favorite (we eat the chocolate banana bread on the regular). Kudos to you for putting out such high quality recipes that are SO tasty and easy too.

If you are thinking of skipping the glaze, don’t. It’s totally worth it and balances out the tartness of the berries!