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    Home » Recipes » Recipes

    Bakery Style Blueberry Lemon Muffins

    Published: Jul 13, 2021 · Modified: Jun 24, 2022 by Jennifer ·

    Jump to Recipe

    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?

    Overview image of blueberry lemons muffins on a white background with blueberries scattered next to a blue napkin.
    Bakery Style Blueberry Muffins

    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
    Overhead view of blueberry lemon muffins in a white tin, on a white background with a blue napkin next to it.

    Bakery Style Blueberry Lemon Muffins

    These tall domed blueberry lemon muffins are just like the ones you see on bakery shelves. Tall, fluffy, and full of blueberry and lemon flavor, you might just be tempted to eat the tops first!
    5 from 1 vote
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    Prep Time 30 mins
    Cook Time 35 mins
    Total Time 1 hr 5 mins
    Course Breakfast
    Cuisine American
    Servings 12

    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°. Spray 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.
    • In a medium bowl, whisk together the sugars, butter, crème fraiche, milk and eggs. Add in the vanilla and 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.
    • 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.
    • Bake for 30-35 minutes until golden brown, or toothpick comes out clean.

    Notes

    These bakery-style blueberry muffins can be wrapped and stored at room temperature for up to 3 days. If you want to freeze them, wrap each muffin individually and store them in a freezer bag in the freezer for up to 3 months.
    Keyword Blueberry, Lemon, Muffins
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    Reader Interactions

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      Recipe Rating




    1. Laura

      July 25, 2021 at 5:01 pm

      The recipe does not say how many eggs!

      Reply
      • Jennifer

        July 25, 2021 at 6:54 pm

        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!

        Reply
    2. Weddy

      August 21, 2021 at 3:09 pm

      5 stars
      I made these awesome muffins. So good!

      Reply
      • Jennifer

        August 27, 2021 at 2:41 pm

        So glad you enjoyed them!!

        Reply

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