blueberry lemon muffins.

I wasn’t always a blueberry fan…but I have always loved a good blueberry muffin. Don’t worry, I grew up and I love blueberries now. But really, there is nothing better than bakery style blueberry muffins. I mean, I grew up loving the boxed kind, but I guarantee these are at least 10 times better than those box mixes.

Blueberry lemon is one of my favorite flavor combinations and in a muffin…it’s just delicious. Fresh blueberries and lemons are almost always in my refrigerator and these other ingredients in my fridge or pantry. So, this one for me was easy to make without needing to go to the store. However, if you don’t have blueberries at home right now, other berries or citrus would be great too. An orange and raspberry or blackberry would be amazing!

To store these, simply place in an airtight container in a cool and dry place for up to 1 week. I also always recommend reheating these for a few seconds in the microwave before eating. Baked goods are always better when eaten warm. I hope you love them as much as I do!

Tips on Ingredients:

Usually the better the ingredients, the better your food will taste. However, I do like to go over which ingredients that you should have the best quality for and the others are those that I think don’t need to be the highest quality. But again, if you don’t have access to high quality, it will still be delicious! I also let you know if a certain type or style is best.

These are the items that I have notes for, whether it’s to buy the best quality or if there are specific notes about that ingredients.

- Butter: I always suggest using a good quality when it comes to your dairy. This always helps the texture and flavor profile. I personally am a big fan of butter like Kerrygold.

- Vanilla extract: In general, I just always suggest a good vanilla, preferably not a fake. This affects the flavor profile for the muffins.

- Blueberries: I suggest using fresh blueberries. This helps with the texture of the batter. However, if you only have frozen or canned, you can use those. They just might sink easier or create a denser muffin.

- Lemons: Your lemons should be fresh and clean. I suggest using a regular or Meyer lemon for the best flavor!

- Milk: I used fat-free cow’s milk and haven’t tried this with milk alternatives. I encourage you to try if you need to, but the texture might not be as soft or creamy without it.

- Sugar: For the muffin mix, a normal granulated sugar will work just fine. For the topping of the muffin however, you do want a thick sugar that will coat and create a beautiful crusting. So, if you have access to raw, cane, or sanding sugar those will make the greatest option. But if you don’t, granulated sugar will still work as well!

Best Tips and Knowledge to make the best possible muffins:

These tips are helpful for when you are making the recipe. Outside of the tips for ingredients above, these are tips on how to do something or why what I’ve listed in the recipe is necessary.

- Room Temperature Butter: So many of my recipes (and others’) call for room temperature butter. This is due to a few things. 1) An emulsion is formed when all the wet ingredients are room temperature and mixing. You are whipping in air into the batter, which will later help in baking when you get that light and fluffy texture. 2) Room temp butter is also able to blend smoother and create a cohesive batter. If you don’t have it room temp it can become very dense.

How to: I usually leave mine on a plate on the counter for a couple hours or maybe on the oven if it’s being used for something else.

- Room Temperature Eggs: A lot of baking recipes (mine included) ask for room temperature eggs. This is because a room temp egg is easier to break down than a cold egg. So therefore, it mixes into the batter better. ALSO, room temp eggs get a better volume making for a fluffier baked good.

How to: I would suggest leaving them on the counter for a couple of hours to get room temp. However, if you forget or run out of time, another option is to place the eggs into a bowl of warm water (not hot) for about 10-15 minutes.

- Creaming Sugar and Butter: This is often the first step in many of my baked goods. Like the point above on room temperature butter, the creaming of the sugars and butter makes for a light and fluffy baked good. This is the point of 1) breaking down the granular of sugar so they are evenly distributed and baked. 2) That you’re getting that emulsion going and trapping in air that will create a light and fluffy batter and therefore final baked good. I always suggest at least 3-5 minutes. However, if your kitchen is colder, you may need to go up to 6-8 minutes at least to make sure they cream fully.

- One Egg at a Time: I always suggest doing one egg at a time to make sure you’re getting each one mixed in thoroughly and to get a better volume. I also recommend breaking them into a bowl first to make sure you don’t mix in any shells!

- Mixing Dry Ingredients Separately: This is so important and basically happens in like 90% of baking. This is to make sure you are thoroughly mixing in the items like baking powders, sodas, etc. You want to make sure that it’s evenly distributed because once you mix it into the wet ingredients it can stick in one place.

- Alternating Milk and Dry Ingredients: This is so important in batters. If you add all the liquid at once or before the dry ingredients, you could saturate the butter and actually cause the batter to separate. Or adding all the dry at once could make for a tough batter that the liquid won’t mix into thoroughly. So be sure to always alternate, starting and ending with the dry ingredients.

- Why Tossing Blueberries in Flour: I suggest doing this whenever you’re making a cake, bread, loaf, or muffins with fruits or chocolate chips. This helps them to not sink to the bottom of the pan. However, frozen blueberries or canned might have more liquid so a tsp more of flour may be needed.

- Letting the Batter Sit: Letting the batter sit instead of directly adding it into the oven to bake will help the baking powder do a second rise and fluff up the batter just a little bit more. On cakes and muffins, I suggest doing this for 20-30 minutes.

- Greasing the Pan: I prefer a more sustainable route usually when it comes to muffins…I also just like the look of not having a liner. However, whether you use a liner or not, these muffins do require you grease the top of the muffin pans as often the blueberries can melt to the top of the pan as the muffin tops fold over the edges of the cavities.

- Number of Muffins: Now this is a little special trick, but most muffins can be made as 12 regular muffins, or about 9-10 larger muffins that really grow and fluff on top of the cavity. If you want to make the larger muffins, just be sure that you’re alternating between cavities and using two room temp muffin/cupcake pans. And in the cavities that are empty place about 2-3 tsp of water.

- Allow the Muffins to Cool: This part is important because it will help the release of the muffins. It’s hard to not dive right in, but this definitely is helpful!

- Sugar on Top: While not 100% necessary, it’s a big part of this recipe as it really creates that beautiful and delicious crunchy top.

Blueberry Lemon Muffins

Yields 10 large or 12 normal sized muffins

Wet Ingredients

½ cup butter, room temperature

1 cup granulated sugar

2 eggs, room temperature

1 tsp vanilla extract

Dry Ingredients

2 ½ cups all-purpose flour

1 ½ tsp baking powder

½ tsp salt


½ cup milk, room temperature

Add Ins

2 cups blueberries

2 tsp flour

1 lemon, zested (about 2-3 tsp)


1/8 cup sugar, granulated, cane, or sanding sugar

1 Tbsp oil or butter for greasing pan

  1. In a stand mixer with the paddle attachment mix the butter and sugar together for 3-5 minutes to cream them fully on a low-medium speed.

  2. Then add in one egg at a time. Followed by the vanilla extract.

  3. In a separate medium-large bowl mix the dry ingredients fully.

  4. Alternate, starting and ending with the dry mixture, adding in the dry mixture and milk into the wet ingredients on a low-medium speed. You’ll add in 1/3 of the dry mixture at a time and ½ of the milk at a time.

  5. In a separate small-medium bowl, toss blueberries in 2 tsp of flour. Then mix in lemon zest.

  6. Gently fold the blueberries and lemon zest into the muffins. Cover with a dishcloth or paper towel and let sit for 20-ish minutes while you heat the oven, prepare pans, and do a little clean up.

  7. Preheat oven to 400° F. Prepare 1-2 muffin/cupcake pans with oil or butter. You want to do the cavities as well as the top of the pan. If you plan on doing 10 large muffins, you will want to prepare 2 dishes and skip every other cavity (filling with water). Or if you plan on doing 12 normal sized muffins, just do one pan. You can also line them with liners. But greasing the top will help the removal of large sized ones later.

  8. Scoop batter into the muffin pans. There is about 50 Tbsp of batter. If you do the 10 large ones, do about 5 Tbsp per cavity/muffin. If you are doing 12 muffins about 4 Tbsp + ½ tsp per cavity/muffin.

  9. Sprinkle the topping sugar generously across the tops of all the muffins.

  10. Bake each pan for 24-26 minutes (perhaps an extra minute or two for the larger ones) or until golden brown on top!

  11. Remove from the oven and let the muffins cool. Then you may need to use a knife under the muffin top between the pan and muffin to release it from the cavity.

  12. Serve and enjoy!

#muffins #blueberrylemon #blueberrymuffins #bakerystylemuffins

  • instagram[1]
  • Facebook[1]
  • Twitter
  • pinterest[1]