Bakery Style Lemon Blueberry Muffins

January 28, 2016

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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 at the ones I can find during the summer but these muffins don’t require the best of the best. I’ve absolutely love the lemon and blueberry combination so I’m not sure why I haven’t shared a lemon blueberry muffin recipe yet? But better late then never though.

Bakery Style Lemon Blueberry Muffins | Cooking Classy

I made these 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 flavor 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. And if you are wondering why I consider these “Bakery Style,” it’s the domed muffins 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. Enjoy and happy baking!

Bakery Style Lemon Blueberry Muffins | Cooking ClassyBakery Style Lemon Blueberry Muffins | Cooking Classy

4.97 from 30 votes

Bakery Style Lemon Blueberry Muffins

Tall flavorful muffins studded with juicy sweet blueberries and brimming with bright lemon flavor! Just like what you'd get at the bakery. A delicious summery breakfast or treat!
Servings: 12
Prep20 minutes
Cook20 minutes
Ready in: 40 minutes

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.
Nutrition Facts
Bakery Style Lemon Blueberry Muffins
Amount Per Serving
Calories 318 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Cholesterol 43mg14%
Sodium 213mg9%
Potassium 131mg4%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
Vitamin A 250IU5%
Vitamin C 3.5mg4%
Calcium 52mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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74 Comments

  • Yvette

    Really good blueberry and lemon ratio with the plus of it not being too sweet. I used just regular whole milk instead of buttermilk and they turned out really nice and fluffy. Definitely will be making again.

  • Kathy

    Came out moist and delicious not too sweet but adding the lemon glaze made it the perfect sweetness. Will definitely make again I think they were better than any bakery muffin I have had in a long time.

  • Bex

    These turned out so so so good! Buttery, tangy, lemony, moist and not too sweet! They raised high and looked professional!

    I subbed/adjusted the following:
    *Whole milk and lemon juice for buttermilk

    *Peanut oil for the light olive oil.

    *6 ounces of blueberries (worried there wouldn’t be enough in each muffin but they still taste incredible with little bursts of tart gems.)

    I followed each step exactly as written. I agree with another commenter that it’s worth taking your time for all the steps. Thank you for this amazing recipe!

  • Irene M

    These muffins are excellent! I followed the recipient exactly as written and they turned out perfect. I chose to top them with the lemon icing sugar. Will definitely be making these a lot! Thank you!

  • B.W

    Came out perfectly. Substituted 1/2 tsp of lemon juice and 1/2 cup whole milk as I didn’t have buttermilk. Sugar on top was good but for presentation I’d use the large granules next time. Yield was a 16, 5 oz muffin tins. Test freezing 6 individually wrapped muffins to see how they hold up for later.