Bakery Style Lemon Blueberry Muffins

These Bakery Style Lemon Blueberry Muffins look and taste like something you’d would buy at a gourmet bakery! The only difference is they’re even better!!!

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Blueberry Picking in August

When I was a little girl I always loved when August would roll around. It meant that Grammy and Grampa would be taking their annual trip to their secret blueberry picking spot.

Unfortunately, I still don’t know where they would go but I remember the buckets of wild blueberries they would come home with.

The best part of all of those overflowing blueberry filled buckets was that during the next few weeks their home would be filled with delicious blueberry concoctions. Especially pies and muffins.

These days I get my freshly picked blueberries from my next door neighbor. Once I see August nearing on my calendar I wait patiently for them to return from their Vermont farm with bushels and bushels of those big blueberry jewels!

You may be thinking, What do you do if you don’t have a neighbor with a farm in Vermont and you want to make these Lemon Blueberry Muffins?

Luckily Blueberries are pretty easy to find in the market year round so you’re in luck!

What’s a Bakery Style Muffin?

Bakery Style muffins are those big beautiful muffins that you find in gourmet bakeries. They are made in an extra large or Jumbo muffin tin  and have that nice tall crown or muffin top. Click the link to see the type I use here.

Can these Lemon Blueberry Muffins be made in a standard muffin tin?

Absolutely! This recipe will yield around 12-14 standard sized muffins. However, you may need to adjust the baking time a bit. You should plan on a bake time of 18-20 minutes. 

Tips for making the perfect Bakery Style Lemon Blueberry Muffins

• Don’t over mix your batter- Stir your ingredients together just until they are uniformly incorporated. If you mix the batter too long your muffins will end up with a chewier, tougher texture. 
• Gently fold in blueberries- Fold the blueberries in gently to prevent them from popping or getting pierced. If that happens it will allow the juice to seep out and it will start to turn your batter blue as you fold them in. You also may want to stay away from frozen blueberries for that reason. However, if you must use frozen berries it’s best to fold them in while they are still frozen.
• Change the oven rack level half way through baking- This will help prevent the bottoms of your muffins from getting too dark and also ensure that the muffin tops turn a nice golden color.

Try more of our favorite blueberry recipes below! 

• Lemon Blueberry Bliss Bars
• Lemon Cheesecake Cupcakes with Blueberry Sauce
• Blueberry & Cheese Coffee Cake
• Blueberry Cheese Blintz Recipe

Print

Bakery Style Lemon Blueberry Muffins

These Bakery Style Lemon Blueberry Muffins look and taste like something you'd would buy at a gourmet bakery! The only difference is they're even better!!!

Course Breakfast

Cuisine American

Keyword Bakery style muffin,lemon,blueberry,comfort food,breakfast food

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 7 Jumbo Muffins

Calories 541kcal

Author Nicole Crocker

Ingredients

For the Muffins

• 2 cups + 1 Tablespoon All purpose Flour
• 3/4 Cup Sugar
• 1/2 teaspoon Baking soda
• 1 1/2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1 cup Sour cream
• 2 Tablespoons Milk
• 4 Tablespoons Lemon juice ,freshly squeezed, about 1 lemon
• 1/4 Cup Canola oil
• 1 Large Egg
• Lemon Zest ,from 1 lemon
• 1 teaspoon Vanilla extract
• 1 1/2 Cups Fresh blueberries

For the Crumb Topping

• 1 Tablespoon cold butter
• lemon zest ,from 1 lemon
• pinch of salt
• 2 Tablespoons Sugar
• 1 1/2 Tablespoons Flour

Instructions

• Preheat oven to 400 degrees F
• Line jumbo muffin pan with paper liners or grease. (You should get about 7 muffins.)
  

For the Topping:

• Cut topping ingredients together in a small bowl with fork or pastry cutter until crumbly.
• Set aside.

For the Muffins:

• Toss Blueberries with 1 Tbs of flour in a small bowl and set aside. ( This helps prevent them from sinking to bottom of muffin when baking.)
• Combine the 2 cups of flour with sugar, baking soda, baking powder and salt in a large bowl. Set aside.
  
• Stir the sour cream, milk, lemon juice, canola oil, egg, vanilla and lemon zest together in a medium bowl.
• Pour wet ingredients into dry and combine.
• Gently fold in the blueberries.
• Fill muffin tin with about 3/4 full then sprinkle each with topping. Bake for 10 minutes on the middle rack of the oven then raise the rack up a notch and bake for about another 10-15 minutes or until tooth pick comes out clean.
  

Nutrition

Serving: 1muffin | Calories: 541kcal | Carbohydrates: 86g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 218mg | Potassium: 258mg | Fiber: 3g | Sugar: 30g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 4mg

Updated post. Recipe originally posted in March 2014

Recipe adapted from the Cooking Channel