It's blueberry season here in New Jersey, and that means all the trips to the farm for blueberry picking. Lemon and blueberries are a dream together and they do not disappoint here. These bakery style blueberry lemon muffins yield a nice dome, just like the ones from the bakery! After all, aren't the muffin tops just the best?
I have a slight obsession with blueberries. I find that they work in both sweet and savory dishes. It helps when you have delicious fresh berries practically in your backyard (I may be biased, but New Jersey blueberries are the best). When blueberries burst in the oven, they make the best purplish color, and their juices just shine. Add lemon, and you have a match made in heaven. These bakery style blueberry lemon muffins are a delicious choice for your next brunch gathering.
Top tips:
- To ensure the best rise, don't skip letting the batter rest in the fridge
- Double check your baking soda and baking powder for freshness
- Your muffins will look like they are filled too much, but that's ok! This is what gives it its nice tall shape
- Creme fraiche makes these muffins super-rich and fancy, but it can be pricey. Sour cream works just as well
- You might have some batter left over depending on how much you fill them
- If you don't have demerara sugar, white granulated sugar will also work for the top of the muffins. The sugar is completely optional either way. I just love the added crunch that the sugar adds to the top of my baked goods
📖Recipe
Bakery Style Blueberry Lemon Muffins
Ingredients
- 3½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- 1 cup sugar
- ⅓ cup brown sugar
- 10 tablespoon unsalted butter, melted and slightly cooled
- 1 cup crème fraiche or sour cream
- 1 cup whole milk
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2½ teaspoon lemon zest
- 1½ cups fresh blueberries
- 3 tablespoon demerara sugar (Sugar in the Raw), for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with baking spray, or fill with muffin liners.
- In a large bowl, whisk the flour, baking powder, baking soda, ginger and salt. Set aside.3½ cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground ginger, ½ teaspoon kosher salt
- In a medium bowl, whisk together the sugars, butter, crème fraiche, milk and eggs. Add in the vanilla and lemon zest.1 cup sugar, ⅓ cup brown sugar, 10 tablespoon unsalted butter, melted and slightly cooled, 1 cup crème fraiche or sour cream, 1 cup whole milk, 2 large eggs, 1 large egg yolk, 1 teaspoon vanilla extract, 2½ teaspoon lemon zest
- Add the wet ingredients to the dry ingredients. Use a rubber spatula to combine. Batter will be lumpy. Add blueberries and gently toss to combine. Let the batter rest in the fridge for 15 minutes, up to an hour. No need to bring to room temperature before baking.1½ cups fresh blueberries
- Fill each muffin cup with batter. The batter should be over the muffin cups by about ¾ inch. This will ensure they bake up nice and tall. Sprinkle the tops with the demerara sugar.3 tablespoon demerara sugar (Sugar in the Raw), for sprinkling
- Bake for 30-35 minutes until golden brown, or toothpick comes out clean.
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Laura says
The recipe does not say how many eggs!
Jennifer says
Good catch Laura! I can't believe I missed that. It's 2 large eggs and 1 large egg yolk. I updated the recipe just now to reflect the changes. Let me know if you make them!
Kimberley says
LOVED this recipe! I made it with Greek yougut, and it was delicious. Lemon flavour is quite subtle.
Jennifer says
Thanks for giving it a try. So glad the yogurt worked out!
Weddy says
I made these awesome muffins. So good!
Jennifer says
So glad you enjoyed them!!
Douglas Frederick says
This is a great recipe. I’ve made it twice and always have a positive response from others on how great they taste. Thanks for sharing your recipe.
Jennifer says
Thanks Douglas-so glad they turned out great!
Stacey says
Absolutely perfect as written, except could use an added punch of lemon. Thank you for sharing this delicious recipe.
Jennifer says
Yay!- That's so great to hear.
Anna says
Can I make this Battor in advance and Store in my refrigerator? If so, how many days would I be able to store the batter in my fridge? Thank you I am a cottage baker and I like to bake fresh for my clients. I do pop-ups and in order to do the pop-ups, I have to bake them in advance, but I would not want to bake them more than a day in advance. Thank you in advance for answering.
Jennifer says
Hi Anna,
Yes you can make the batter is advance (2 days max). When ready to bake, you can scoop the batter right from the fridge into your muffin pan. You may need to adjust the baking time slightly by adding a few extra minutes, so keep an eye on them as they cook. Let me know if you give them a try!