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.
- 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
Bakery Style Blueberry Lemon Muffins
- 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
- 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.
The recipe does not say how many eggs!
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!
I made these awesome muffins. So good!
So glad you enjoyed them!!