Description
These bakery-style Lemon Blueberry Muffins are bursting with juicy berries and bright lemon flavor. Topped with a buttery crumb and made with simple pantry staples, they’re the perfect treat for breakfast, brunch, or anytime snacking.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter melted
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 and 1/4 cups blueberries fresh or frozen
1 tablespoon all-purpose flour for coating blueberries
1/2 cup all-purpose flour for topping
1/3 cup brown sugar
1/4 teaspoon salt
3 tablespoons unsalted butter melted for topping
Instructions
1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
2. In a small bowl, mix 1/2 cup flour, brown sugar, and salt for the crumb topping. Add melted butter and stir until crumbly. Set aside.
3. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
4. In another bowl, combine melted butter, granulated sugar, eggs, sour cream, lemon zest, lemon juice, and vanilla. Whisk until smooth.
5. Pour wet ingredients into dry and fold gently until just combined—do not overmix.
6. Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
7. Spoon batter into muffin cups, filling nearly to the top. Sprinkle crumb topping evenly over each muffin.
8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
9. Let muffins cool in the pan for 5–10 minutes before transferring to a wire rack.
10. Serve warm or at room temperature. Store as directed if not eating right away.
Notes
Let muffins cool completely before storing to avoid sogginess.
If using frozen blueberries, don’t thaw them first—just toss in flour and add to batter.
To achieve tall, domed muffins, fill cups nearly to the top and bake at a high initial temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: lemon blueberry muffins, bakery style muffins, lemon dessert