Bakery Style Blueberry Lemon Muffins

I love to have different kind of muffins for breakfast. These bakery style blueberry lemon muffins are incredibly moist and soft on the inside with perfect golden dome top. These have right amount of sweetness, busting with blueberries with hint of lemon.

If you want to skip the citrus flavor, just skip out the lemon zest and you will have nice, yummy blueberry muffins. But I personally feel, lemon and blueberries goes excellent together so I am using lemon in this recipe.

You can also use sparkling sugar on top just like my chocolate chip muffins. It gives our muffin a perfect crackly top and beautiful shine.

You can also try out this recipe with other berries such as strawberries, blackberries, raspberries or cranberries. Just skip the lemon zest and rest all is same.

Why is this best lemon blueberry muffins recipe?

1. Extra moist and fluffy
2. Busted with blueberries
3. Hint of lemon goes really well
4. Perfect domed shape top
5. Best to make for busy mornings
6. Best to serve for breakfast

List of ingredients and importance of each ingredient

• Blueberries

You can use fresh blueberries or frozen blueberries. Both works absolutely fine.

For Frozen: Mix them frozen only, do not thaw or else they will bleed in batterand will not look good.

For Fresh: To avoid sinking the blueberries at bottom, toss them with little bit of flour and them mix them into the batter.

• Oil

I am using combination of butter and oil in this recipe. Oil gives that extra moistness to our lemon blueberry muffins.

• Unsalted Butter

Regular unsalted butter. If you use salted butter then skip the salt. As I stated above, I am using combination of oil and butter. Butter is used for flavor.

• All-purpose flour

We will require plain all-purpose flour to hold the chocolate chips together. I would not recommend cake flour as a substitute. It may make the muffin dry.

• Buttermilk

This adds, moisture to our muffins and also makes our muffin light and fluffy. If you do not have buttermilk, you can make homemade buttermilk in no time.

• Sugar

Plain white granulated sugar. Strict No-No to any other sugar such as powdered sugar, brown sugar.

• Baking Powder

Works as leavening agents, helps our batter to rise.

• Baking Soda

Same as baking powder. Works as leavening agents, gives our muffin an extra rise.

• Vanilla Extract

You can use pure vanilla extract or vanilla bean paste or vanilla essence, whichever is available and affordable to you.

• Lemon Zest

I really love the combination of lemon and blueberries. Both of them goes together very well.

• Salt

As I always say, pinch of salt always enhances the flavor. Trust me 😊 If you use salted butter, skip out the salt.

Equipments required to make this

1. Mixing bowl
2. Measuring spoons
3. Measuring cups
4. Wooden spoon or rubber spatula
5. Muffin tray (cupcake tin)
6. Cupcake Liners
7. Ice cream scoop (optional)

Overview: How to make lemon blueberry muffins

I have mentioned step by step recipe with images below and also mentioned all the details in recipe card but let’s quickly understand the basic steps before you start.

1. Whisk dry ingredients
2. Whisk wet ingredients
3. Mix them both together
4. Mix blueberries
5. And Bake, that’s it.

Step by step preparation photos to make lemon blueberry muffins from scratch

1. Add the flour, baking powder and salt to a large bowl then whisk together and set aside.
2. Mix the blueberries in about a tablespoon of the dry mixture and set aside. This will help prevent them from sinking in the batter.

3. In medium bowl, add melted butter, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest then whisk together until combined.
4. Pour the dry ingredients into wet ingredients.

5. Mix both until mixed properly.
6. Now add the blueberries to the batter.

7. Gently fold in blueberries. DO NOT OVERMIX.
8. Transfer batter to your prepared muffin tin filling all the way to the top.

9. Cover the muffin batter with the streusel topping.
10. Bake at 425(218) for first minutes and then reduce the temperature to 350F(180C) and bake for another 15-18 minutes.

11. Insert a toothpick and if it comes of clean or with very few crumbs, our muffins are ready.
12. Cool the muffins for 15-20 minutes and Enjoy!

My tips to make best lemon blueberry muffins recipe

• Do not overbake

Baking at right temperature and for right amount of time makes the best muffins ever.

Simple Equation: Overbaking = dry muffins

My suggestion: Every oven is different, so I would highly recommend to check its doneness 5 minutes before actual baking time mentioned in the recipe. If toothpick inserted comes out clean then you are done.

• Do not overmix

If you want soft, fluffy and moist muffins, it is very important that you do not overmix them. Gather all of your ingredients, follow step-by-step recipe and combine dry and wet ingredients just until it is combined.

• Bake at correct temperatures

Bake at high temperature =                first 5 minutes

Bakke at lower temperature =           remaining baking time

This will ensure the perfect crispy top with moist and fluffy muffins.

• Fill it all the way up

Muffins look good when they have a perfect dome on top. I would recommend to fill your muffin pan all the way up to achieve this.

• Room temperature ingredients

Make sure all of your ingredients are at room temperature. Room temperature ingredients will come together very quickly which will avoid overmixing. And overmixing will cause the muffins to dry.

• Read your recipe before starting

For any recipe, I would strongly recommend to read the complete recipe, all the tips, FAQ’s before starting. It gives you detail idea about preparations, things to take care of, such as using room temperature ingredients.

Lemon blueberry muffins video tutorial

https://youtu.be/YNL68dsyLi8?si=qfrDV9X7fQwEvlw6

Lemon Blueberry Muffins (FAQ)

• What are the calories of Lemon Blueberry Muffins?

Please refer my recipe card to know the details about calorie and nutritional information

• How do you keep muffins from getting soggy?

You can save your muffins from being soggy by checking below points

1. Bake until the toothpick inserted comes out clean or should have very little, dry crumbs on it.
2. Once they are baked, allow them to cool on wire rack. Avoid to keep them in an air tight container when they are still warm.

• Can I freeze muffins?

Absolutely! These muffins are freezer friendly. Cover them in an air tight container or with plastic wrap followed by aluminum foil or in a Ziploc bag. It stays ok up to 3-4 months. Make sure to thaw it overnight in refrigerator and then bring them to room temperature by keeping them on kitchen counter.

• How do you make perfect domed muffin tops? How do you get a tall, domed muffin?

It depends on 2 factors to make perfect, tall domed muffin.

1. Correct amount of leavening agents
2. Bake at correct temperature (please check exact time in recipe card)

• How to Store Muffins?

Allow them to cool completely. Cover them in an air tight container. It stays ok up to 3 days.

You can store them at room temperature or refrigerator or freezer. You can reheat in microwave fore 8-10 seconds or in oven for 5-6 minutes at 300 F (149 C) and tadaaaa you will have moist and soft muffins again 😊

• How long will they keep for?

This actually depends on how you are storing them.

At room temperature:            stays ok up to 3 days

In refrigerator:                        stays ok up to 1-1.5 week

In freezer:                               stays ok up to 3-4 months

• Can I Prepare the batter in Advance?

Yes. You can prepare the batter in advance and keep it in refrigerator or freezer. Make sure to thaw the batter before baking. Because, that will decide it’s actual baking time.

• Why Are My Muffins Falling Apart?

This happens because of excess use if leavening agents. i.e., baking powder and baking soda. Make sure to carefully measure them.

• Should My Batter be Thick?

Yes, this is a thick batter. If your batter is not thick, make sure you have added right amount of liquid and not excess.

Request

Please let me know how this recipe turns out for you in the comments! I really love hearing from you, and your feedback is very much important to me.

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Recipe Card