Go Back
–+ servings
Lemon Blueberry Muffins

Bakery-Style Lemon Blueberry Muffins

These bakery-style lemon blueberry muffins are a zesty and sweet treat with bursting blueberries in every bite. Moist, fluffy, and perfect for spring or summer baking, they deliver the professional quality you'd expect from a gourmet bakery but can be made right in your own kitchen with surprisingly simple techniques.
No ratings yet
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Keyword: Lemon Blueberry Muffins, Bakery-Style Muffins, Blueberry Muffins, Breakfast Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 265kcal

Equipment

  • 12-cup Muffin Tin
  • Mixing bowls
  • Electric Mixer
  • Rubber Spatula
  • Ice Cream Scoop

Ingredients

Muffin Batter

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened (substitute with coconut oil for dairy-free option)
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/3 cup sour cream Greek yogurt works as a healthier alternative
  • 1/4 cup fresh lemon juice approximately 1-2 lemons
  • 2 tbsp lemon zest from approximately 2 lemons
  • 1 tsp vanilla extract
  • 1/2 cup milk any type works, including plant-based alternatives
  • 1 1/2 cups fresh blueberries frozen work too, but don't thaw them
  • 2 tbsp all-purpose flour for coating blueberries

Streusel Topping (Optional)

  • 1/3 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tbsp cold butter cubed
  • 1 tbsp lemon zest

Instructions

  • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
  • Toss your 1½ cups of blueberries with 2 tablespoons of flour in a small bowl to coat them evenly.
  • In a medium bowl, whisk together the 2 cups flour, baking powder, and salt.
  • In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  • Add eggs one at a time, beating well after each addition. Stir in sour cream, lemon juice, lemon zest, and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the dry ingredients. Mix just until combined.
  • Gently fold in the flour-coated blueberries using a rubber spatula.
  • If using streusel topping, combine all streusel ingredients in a small bowl and mix with a fork or your fingers until crumbly.
  • Fill each muffin cup about ¾ full with batter. If using streusel, sprinkle it evenly over the tops.
  • Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For the best rise, avoid opening the oven door during the first 18 minutes of baking when the structure is setting.
Room temperature ingredients incorporate much better and create a fluffier texture in the finished muffins.
Use an ice cream scoop for perfectly portioned muffins every time.
For a higher dome, start baking at 400°F for the first 5 minutes, then reduce to 375°F for the remaining time.

Nutrition

Calories: 265kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 210mg | Fiber: 1.5g | Sugar: 22g | Vitamin C: 15mg | Calcium: 8mg
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe