Bakery Style Lemon Blueberry Muffins Recipe

These Bakery Style Lemon Blueberry Muffins are bursting with fresh blueberries and zesty lemon flavor. With a soft, moist crumb and a perfect golden top, these muffins are just like the ones you’d find in a bakery. The combination of juicy blueberries and bright lemon makes them ideal for breakfast, brunch, or an afternoon snack.

Why You’ll Love This Lemon Blueberry Muffin Recipe

• Bursting with Flavor: Fresh blueberries and lemon zest give these muffins a refreshing and fruity flavor.
• Bakery-Style Tops: With a slightly crisp and domed muffin top, they have that perfect bakery-style appearance.
• Moist & Tender: Buttermilk and melted butter keep these muffins moist and fluffy with a soft crumb.
• Perfect for Breakfast or Brunch: Serve these delicious muffins warm with coffee or tea for a wonderful morning treat.

Key Ingredients for Lemon Blueberry Muffins

1. Blueberries

• Fresh or frozen blueberries add bursts of juicy sweetness to the muffins. Toss them in a little flour to prevent them from sinking to the bottom.

2. Lemon Zest

• The zest of fresh lemons provides a bright, citrusy flavor that pairs beautifully with the blueberries.

3. Buttermilk

• Buttermilk adds tanginess and moisture to the muffins, creating a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice to 1 cup of milk and letting it sit for 5 minutes.

4. Butter

• Melted unsalted butter adds richness to the muffins without making them greasy.

5. Sugar

• Granulated sugar sweetens the muffins, while a sprinkle of coarse sugar on top gives them that bakery-style finish.

6. Vanilla Extract

• A splash of vanilla adds warmth and depth to the flavor of the muffins.

How to Make Bakery Style Lemon Blueberry Muffins

This easy recipe results in tall, fluffy muffins with plenty of lemony goodness and juicy blueberries. Here’s how to make them:

Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

Step 2: Prepare the Dry Ingredients

• In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

Step 3: Mix the Wet Ingredients

• In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup melted butter, 2 large eggs, 1 cup buttermilk, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until smooth.

Step 4: Combine the Ingredients

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the muffins tough. Gently fold in 1 1/2 cups of fresh or frozen blueberries.

Step 5: Fill the Muffin Cups

• Divide the batter evenly among the muffin cups, filling each cup about 3/4 full. For a bakery-style finish, sprinkle the tops with coarse sugar.

Step 6: Bake the Muffins

• Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden. If using frozen blueberries, you may need to bake them a few minutes longer.

Step 7: Cool & Serve

• Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips for Making the Best Lemon Blueberry Muffins

1. Toss Blueberries in Flour

• To prevent the blueberries from sinking to the bottom, toss them in 1 tablespoon of flour before folding them into the batter.

2. Don’t Overmix

• Overmixing the batter can result in dense muffins. Mix just until the dry ingredients are incorporated for light and fluffy muffins.

3. Use Fresh Lemon Zest

• Fresh lemon zest gives the muffins a bright, citrusy flavor that pairs perfectly with the blueberries.

4. Adjust for Frozen Blueberries

• If using frozen blueberries, do not thaw them before adding to the batter. You may need to increase the baking time by a few minutes.

5. Coarse Sugar for Bakery-Style Tops

• Sprinkling coarse sugar on top of the muffins before baking gives them that bakery-style crunchy topping.

Recipe Variations

1. Lemon Poppy Seed Blueberry Muffins

• Add 1 tablespoon of poppy seeds to the batter for a delightful crunch and subtle nutty flavor.

2. Gluten-Free Lemon Blueberry Muffins

• Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these muffins gluten-free.

3. Lemon Cream Cheese Blueberry Muffins

• Swirl in 1/4 cup of softened cream cheese into the batter for a rich and creamy twist.

4. Vegan Lemon Blueberry Muffins

• Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use plant-based butter, and substitute buttermilk with almond milk and 1 tablespoon of lemon juice.

5. Double Lemon Blueberry Muffins

• For extra lemon flavor, drizzle the cooled muffins with a simple lemon glaze made from powdered sugar and lemon juice.

FAQs: Lemon Blueberry Muffins

1. Can I Use Frozen Blueberries?

• Yes! Frozen blueberries work great in this recipe. Do not thaw them before adding to the batter to prevent them from becoming too watery.

2. How Do I Store Lemon Blueberry Muffins?

• Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months.

3. How Do I Prevent Muffins from Being Dense?

• Make sure not to overmix the batter, as this can lead to dense muffins. Mix just until the ingredients are combined, and bake them at a higher temperature to get a nice rise and fluffy texture.

4. Can I Use Almond Flour Instead of All-Purpose Flour?

• You can substitute part of the all-purpose flour with almond flour, but using only almond flour will result in a denser muffin. It’s best to use a gluten-free flour blend if you need a gluten-free version.

5. Can I Add a Lemon Glaze to These Muffins?

• Absolutely! A lemon glaze made from powdered sugar and lemon juice can be drizzled over the cooled muffins for an extra touch of sweetness and lemon flavor