Experience the delightful fusion of flavors with our Bakery style blueberry lemon muffins. They’re absolutely perfect, with a perfectly sweet and delicious taste that harmonizes beautifully with the refreshing lemon flavor. Each bite is bursting with juicy blueberries making them the ultimate treat for any occasion, breakfast, a satisfying dessert, a quick snack..
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This muffin is not only visually appealing but also delivers a mouthwatering experience that lingers long after the last bite. They promise to elevate your baking game and. Bring joy to your taste buds.
Everything you will find in this post
before cooking
materials
different flavors
tips
questions
process
more recipes
full recipe
printable recipe
Before cooking
To embark on this baking adventure, start but ensuring you have all the necessary ingredients and equipment ready. Check your pantry and if any of the ingredients are missing plan a quick shopping trip. Most of the ingredients for this recipe are in everyone’s houses.
Once everything is in place, clean and organize your work area for a smooth and efficient process. Wash the blueberries ( if you are using fresh blueberries ) under cold water and gently pat them dry with a paper towel to remove excess moisture. You can zest the lemon in advance.
These preparatory steps will set the stage for a seamless baking experience.
Click here to check all the materials we used for this recipe
Materials
you’ll need to make Bakery style blueberry lemon muffins
- Mixing bowl, one for dry ingredients and another one for all the wet ingredients
- measuring cups and spoons
- Food scale to get accurate measurements of the ingredients
- whisk, ideal for mixing ingredients throughly
- spatula, helps fold the blueberries gently, preserving their shape
- muffin tin, we use a 6 jumbo style size
- muffin papers, prevents sticking and facilitate easy removal of muffins form the tin
- zester or microplane, key for obtaining fine lemon zest, enhancing the muffin flavor profile without bitterness.
- cooling rack, to let the Bakery style lemon muffins cool down after they bake.
different flavors
Tips
- Rub the lemon zest with sugar to release essential oils amplifying the citrus aroma.
- make sure the ingredients are at room temperature for seamless mixing and consistent texture.
- If you are using frozen blueberries, don’t defrost them of they’re gonna leave strikes on the muffins.
- In a bowl mix all the dry ingredients and then in a separate mixing bowl mix all the wet ingredients, we don’t wanna over mix a muffin batter or it will become too dense.
- The last mixing step should be folding the blueberries into the muffin batter.
- Pre heat the oven and make sure to follow the temperatures you can find on the recipe. First it starts on a high temperature so they get really big and then they need to fully cook inside so you must lower the temperature.
Questions
Can i freeze the bakery style blueberry lemon muffins?
yes, wrap each muffin individually in plastic wrap and store in a ziplock bag for up to 3 months.
can i use frozen blueberries?
yes, frozen blueberries work well. Toss them in a bit of flour before adding to prevent them from sinking.
what can i use instead of sunflower oil?
Olive oil is the best alternative but you could use melted butter instead. We like to use sunflower oil because it doesn’t have much flavor and makes the muffins very light and fluffy for longer time. If you use melted butter they will not be as soft and moist after a couple days. I cannot recommend any other oil because I personally dislike other neutral oils.
What can i use instead of blueberries?
If you don’t like blueberries, or don’t have them you can still make this recipe by using any other berry instead. Try with strawberries, blackberry, cranberry, raspberry…
how can i decorate the muffins?
You could make a glaze using lemon juice and powdered sugar, drizzle on top and add some tiny small mint leaf next to a blueberry for a lovely touch.
Process
More recipes
here are some more bakery style recipes you may like,
-strawberry cheesecake brioche
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RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
Ingredients
muffin batter
- 150 grams all purpose flour
- 140 grams granulated sugar
- 5 grams baking powder
- 1 lemon ( zest )
- 3 eggs
- 80 grams sunflower oil
- 80 grams milk
- 250 grams blueberries
Extra
- 4 tablespoons ( approx ) granulated sugar
Step by step
preheat the oven
1)First step, oven
Since this is a really easy and fast recipe you can start by preheating the oven at 410 F ( 210 C ).
muffin batter
2)Second step, lemon
Wash and dry with a paper towel one lemon, zest it but only the yellow part, make sure not to zest any of the white part of the lemon.
In a large bowl, rub the lemon zest with the granulated sugar, until it’s fragrant, releasing the essential oils. This will take about 2 minutes.
3)Third step, dry ingredients
To the same bowl were you mixed the sugar with the lemon zest, pour all purpose flour and baking powder. Mix everything together to make sure all the ingredients are evenly distributed for even rising.
4)Forth step, Wet ingredients
Crack 3 eggs into a separate mixing bowl, add sunflower oil and milk. Whisk these ingredients together until smooth and well combined ensuring no lumps remain. The wet texture should be a uniform color and texture.
5)Fifth step, Combine
Gradually, add the wet ingredients to the dry ingredients. Mix with a whisk just until well combined. Be careful not to over mix, as this can make the muffins tough and too dense. The batter should be slightly lumpy but without visible streaks of flour.
Blueberries
6)Sixth step, fold in blueberries
Gently, fold in the blueberries using a spatula. Try to avoid crushing the berries unless that’s something that you want.
Muffin tin
7)Seventh step, line the muffin tin
Line a greased 6 cup muffin tin with paper liners, this will prevent the muffins from sinking to the tin and make them easier to remove one baked. Using a spoon or muffin scoop, divide the batter evenly among the 5-6 muffin cups. Fill each cup about 2 / 3 full to allow room for the muffins to rise without overflowing. Generously sprinkle granulated sugar on top of each muffin.
bake
8)Eight step, 210 C
Place the muffins in the preheated oven and bake at 210 C ( 410 F ) fro about 13 minutes, then after 13 minutes reduce the oven temperature to 170 C ( 340 F ) and bake for an additional 4 minutes, ensuring they cook through without burning.
9)Ninth step,
Once baked, allow the muffins to rest in the tin for about 5 minutes to set their structure, carefully transfer them to a cooling rack to cool completely. You can decorate them at this point, drizzle some lemon glaze on top for a nice finish. Enjoy!
Bakery style blueberry lemon muffins
Equipment
- Mixing bowl, one for dry ingredients and another one for all the wet ingredients
- measuring cups and spoons
- Food scale to get accurate measurements of the ingredients
- whisk, ideal for mixing ingredients throughly
- spatula, helps fold the blueberries gently, preserving their shape
- muffin tin, we use a 6 jumbo style size
- muffin papers, prevents sticking and facilitate easy removal of muffins form the tin
- zester or microplane, key for obtaining fine lemon zest, enhancing the muffin flavor profile without bitterness.
- cooling rack, to let the Bakery style lemon muffins cool down after they bake.
Ingredients
muffin batter
- 150 grams all purpose flour
- 140 grams granulated sugar
- 5 grams baking powder
- 1 lemon zest
- 3 eggs
- 80 grams sunflower oil
- 80 grams milk
- 250 grams blueberries
Extra
- 4 tablespoons approx granulated sugar
Instructions
preheat the oven
1)First step, oven
- Since this is a really easy and fast recipe you can start by preheating the oven at 410 F ( 210 C ).
muffin batter
2)Second step, lemon
- Wash and dry with a paper towel one lemon, zest it but only the yellow part, make sure not to zest any of the white part of the lemon.
- In a large bowl, rub the lemon zest with the granulated sugar, until it’s fragrant, releasing the essential oils. This will take about 2 minutes.
3)Third step, dry ingredients
- To the same bowl were you mixed the sugar with the lemon zest, pour all purpose flour and baking powder. Mix everything together to make sure all the ingredients are evenly distributed for even rising.
4)Forth step, Wet ingredients
- Crack 3 eggs into a separate mixing bowl, add sunflower oil and milk. Whisk these ingredients together until smooth and well combined ensuring no lumps remain. The wet texture should be a uniform color and texture.
5)Fifth step, Combine
- Gradually, add the wet ingredients to the dry ingredients. Mix with a whisk just until well combined. Be careful not to over mix, as this can make the muffins tough and too dense. The batter should be slightly lumpy but without visible streaks of flour.
Blueberries
6)Sixth step, fold in blueberries
- Gently, fold in the blueberries using a spatula. Try to avoid crushing the berries unless that’s something that you want.
Muffin tin
7)Seventh step, line the muffin tin
- Line a greased 6 cup muffin tin with paper liners, this will prevent the muffins from sinking to the tin and make them easier to remove one baked. Using a spoon or muffin scoop, divide the batter evenly among the 5-6 muffin cups. Fill each cup about 2 / 3 full to allow room for the muffins to rise without overflowing. Generously sprinkle granulated sugar on top of each muffin.
bake
8)Eight step, 210 C
- Place the muffins in the preheated oven and bake at 210 C ( 410 F ) fro about 13 minutes, then after 13 minutes reduce the oven temperature to 170 C ( 340 F ) and bake for an additional 4 minutes, ensuring they cook through without burning.
9)Ninth step,
- Once baked, allow the muffins to rest in the tin for about 5 minutes to set their structure, carefully transfer them to a cooling rack to cool completely. You can decorate them at this point, drizzle some lemon glaze on top for a nice finish. Enjoy!
Nutrition
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