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.
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!
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Bakery Style Lemon Blueberry Muffins
- 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
- 1 1/2 Tbsp (62g) sparkling sugar/raw sugar
- 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.
- 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.