Bakery Style Lemon Blueberry Muffins

muffin on plate with fresh blueberries around it with a tray of muffins in the background

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

Cook Time 20

Total Time 35

Servings 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