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

Bakery Style Lemon Blueberry Muffins

4.96 from 24 votes

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 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


  1. Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners. 
  2. In a mixing bowl whisk together flour, baking powder, baking soda, and salt for 20 seconds, set aside.
  3. Add sugar to the bowl of an electric stand mixer, add lemon zest mix with paddle attachment for 15 seconds.

  4. Add butter and 1 Tbsp vegetable oil then whip mixture until pale and fluffy. Mix in remaining 3 Tbsp vegetable oil. 

  5. Blend in eggs one at a time. Remove bowl from stand mixer.
  6. In a bowl or liquid measuring cup whisk together buttermilk, sour cream and lemon juice. 
  7. 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.

  8. Fold in blueberries (batter should be combined at this point but don't over-mix, it will be thick and starting to fluff up). 

  9. 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. 

  10. 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. 
  11. Remove from muffin pan and cool on a wire rack. Store muffins in an airtight container.

Recipe 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.
Course: Breakfast
Cuisine: American
Keyword: Blueberry Muffins, Lemon Muffins
Author: Jaclyn

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  • Anne

    Very good! I followed the recipe and adapted a few things based on what I had in the house and my preferences for whole grains and low sugar & salt:
    ~used a full cup of buttermilk (made with buttermilk powder; no sour cream)
    ~used 2 TBSP oil rather than 4 (and the consistency was fine); I did use the recommended 4 TBSP. butter…probably could use more oil, less butter
    ~used 1/2 C yellow corn meal, 1/2 C low-carb grain baking mix, 1/2 C whole wheat, 1 C. white flour
    ~used 1/4 C. agave nectar and 1/4 C. brown sugar; 1/8 tsp. salt
    ~added 1 tsp. lemon extract

  • KSwan

    I’d like to make these but the only thing I don’t have is buttermilk… will almond milk suffice?

    • Jaclyn

      Jaclyn Bell

      That may work if you mix it with 1/2 Tbsp vinegar to get the same acidity.

  • AlbertaGirl

    THE ABSOLUTE BEST Blueberry Lemon Muffin there is, HANDS DOWN.
    I am so picky about my muffins and this is a winner! Take your time and it will be worth every minute. The batter is VERY thick so it might take some extra time, start checking at the said time frame. Ive stuffed these with blueberry pie filling, Ive made them with cherries and Ive made them with Saskatoons.. Ive also topped them with a sugar cookie crumble topping. It doesn’t matter what Ive used its turned out the same each time, EXCELLENT. Thank you for my only go to recipe for a white and fruit muffin.

  • Ann Woodward

    Best muffin recipe ever!
    I love how the batter fluffs up as it is mixed.

  • L Barnes

    Soooooo good! I’ve tried many blueberry and lemon-blueberry muffin recipes and these are hands down the best! I didn’t put anything on the top and used the zest of 2 lemons, however much that turned out to be. Throwing the other recipes away!😋

  • Linda

    Delicious. The cook time is a bit off, or maybe it is my oven. Made the lemon glaze instead of the raw sugar. Thank you for this lovely recipe.

  • TJ Kirk

    These came out flavorless and very dense. I used 2 tbsp of lemon zest and used the lemon glaze. I would not recommend this recipe.

    • Jaclyn

      Jaclyn Bell

      Are you sure lemons weren’t old as they zest can be more mildly flavored? And as far as being dense, muffins are somewhat dense but if overly dense that may be due to batter being over-mixed. Sorry they didn’t turn out perfect for you!

    • AlbertaGirl

      Was your flour old? If followed as directed Ive never had these fail or be flavorless. I admit I add more lemon to the sugar part in the beginning as well as a hit of Lemon Extract, but thats only bc I like a powerful lemon taste. I cant explain the dense issue unless its old flour.