Bakery Style Lemon Blueberry Muffins
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Bakery Style Lemon Blueberry Muffins will have you licking your fingers and imagining high-end coffee shop smells around you. Bright lemon pairs perfectly with juicy blueberries, which are wrapped in perfectly fluffy and buttery cake. Finally, the golden dome of the muffin top is sprinkled with large flakes of sparkly sugar. Pair with your favorite morning breakfast beverage to start your day with luxury!
Yes, these seem like a very summery muffin indeed but right about now I start craving summer and all the fresh flavors it has to offer. I’ve been able to find decent blueberries at the store lately, not quite as sweet as the ones I can find during the summer but these muffins don’t require the best of the best. Even frozen berries come out delicious in this lemon-blueberry muffin recipe!
Delicious Lemon Blueberry
I made these lemon blueberry muffins twice and topped them differently each time. The first time I added some sparkling sugar to the tops before baking (raw sugar works great as well) then the second time I baked them without the sparking sugar and instead brushed a lemon glaze over the top after baking. I loved them both ways, but if you are looking for even more lemon taste I’d go with the glaze. Also, I tested these with 1 Tbsp of lemon zest the first time and 2 Tbsp of zest the second time. The 2 Tbsp obviously upped the lemon flavor and also gave them a more yellow color, so just do as you’d prefer here as well.
Bakery Style Muffins
If you are wondering why I consider these “Bakery Style,” it’s the domed muffin tops. That’s sort of my definition of what bakery style is. A soft and tender muffin inside with a perfect, heaped muffin top. You’re going to love these with all their fresh and bright flavors and wonderful texture! And if you’re like me you’ll be savoring those muffin tops. Make sure you also try these Almond Poppy Seed Muffins, because they’re bakery quality, too.
You can enjoy these cooled muffins at room temperature, as you would at a bakery, but they’re also delicious warm from the oven. I like to make a batch of muffins over the weekend and then warm them up in the microwave each morning. To meal prep, keep them in an airtight container in your refrigerator or freeze them individually. Enjoy these with some Greek yogurt or as an afternoon snack on the go.
Enjoy and happy baking!
Follow Cooking Classy
Bakery Style Lemon Blueberry Muffins
Ingredients
- 2 1/2 cups (353g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- 1 - 2 Tbsp lemon zest
- 4 Tbsp (56g) butter, softened
- 4 Tbsp (60ml) vegetable oil, divided
- 2 large eggs
- 1/2 cup (120ml) buttermilk
- 1/2 cup (125g) sour cream
- 3 Tbsp (45ml) fresh lemon juice
- 1 2/3 cups (250g) fresh blueberries
- Topping:
- 1 1/2 Tbsp (62g) sparkling sugar/raw sugar
Instructions
- Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners.
- In a mixing bowl whisk together flour, baking powder, baking soda, and salt for 20 seconds, set aside.
- Add sugar to the bowl of an electric stand mixer, add lemon zest mix with paddle attachment for 15 seconds.
- Add butter and 1 Tbsp vegetable oil then whip mixture until pale and fluffy. Mix in remaining 3 Tbsp vegetable oil.
- Blend in eggs one at a time. Remove bowl from stand mixer.
- In a bowl or liquid measuring cup whisk together buttermilk, sour cream and lemon juice.
- Add 1/3 of the flour mixture to the butter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined. Repeat process with flour and buttermilk mixtures once more. Fold in last 1/3 of the the flour mixture until nearly combined.
- Fold in blueberries (batter should be combined at this point but don't over-mix, it will be thick and starting to fluff up).
- Divide batter among paper lined-muffin cups filling each cup heaped full (about a slightly heaped 1/3 cup in each. Use up all the batter), if using sanding sugar sprinkle evenly over tops of muffins.
- Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake 10 - 13 minutes longer until toothpick inserted into center comes out free of batter.
- Remove from muffin pan and cool on a wire rack. Store muffins in an airtight container.
Notes
- Instead of the raw sugar you can finish with a lemon glaze, mix with 1/2 cup powdered sugar with 1 Tbsp fresh lemon juice and spread over muffins warm.