Bakery style blueberry muffin recipe
This blueberry muffin recipe packed with juicy blueberries and a touch of lemon zest are just like your favorite blueberry muffins from the bakery.
I absolutely love making muffins. They come together so quickly, they are fun to make with my daughter and they are pretty much fool-proof. This blueberry muffin recipe is based on my basic muffin recipe which produces huge fluffy bakery-style muffins that can be customized to any flavor.
I’m not a big breakfast eater but I love a fresh blueberry muffin and a banana for breakfast when I have the chance. I don’t know what it is about blueberry muffins that I love so much but they have been a favorite ever since I was a kid. I used to buy those little boxes of krusteez blueberry muffin mixes from the grocery store for twenty-five cents. OMG that makes me sound so old.
As an adult, my love for blueberry muffins has stuck around. Every time we go out for breakfast or stop for some coffee on a trip, I grab myself a big old blueberry muffin. There’s just nothing better than that huge fluffy muffin top and juicy bites of blueberries inside.
I’ve been determined to re-create my favorite bakery-style blueberry muffins at home and I think I’ve finally succeeded.
What makes these blueberry muffins so good?
- Cake Flour – Makes these muffins super tender and fluffy. If you can’t find cake flour you can use all-purpose flour instead. For every 1 cup (5 ounces) of flour, take out two Tablespoons of flour and replace with cornstarch. Then sift. (only for this recipe, not for my vanilla cake recipe).
- Buttermilk – Adds a slightly tangy flavor and the acidity of the buttermilk breaks down the gluten in the flour, resulting in a more tender muffin. No buttermilk? Just add 1 Tablespoon of white vinegar to 1 cup of regular milk and let it sit for 10 minutes.
- Butter – Gives the muffins a delicious flavor and adds moisture. Use high-quality butter like plugra or kerrigold for the best flavor!
- Baking Powder & Baking Soda – Muffins take a lot of rising agent to get those big fluffy muffin tops. If you’re at a high-altitude, make sure you make some adjustments.
- Bake At A High Temperature – Baking at a higher heat gives these muffins a nice lift and makes them super fluffy.
I like to top my muffins with sparkling sugar. This gives the muffins that bakery-style look at the sugar actual helps keep the muffins moist. Sugar is hygroscopic and attacts moisture from the air which is why baked goods with more sugar in them (like high-fructose corn syrup) stay moister for longer. Not that I’m suggesting you put high-fructose corn syrup in your muffins (yuk).
Can I use frozen blueberries for this muffin recipe?
Yes! You can use frozen or fresh blueberries. It doesn’t matter. I use fresh when they are in season because what better way to use up those blueberries right? But for the rest of the year, I use frozen. Don’t worry about defrosting your blueberries, they actually work better if they are still frozen. If you defrost them, all that juice will color your batter and make it look grey.
How do I keep my blueberries from sinking in my muffin recipe?
If your blueberries are sinking then chances are your muffin batter is too thin. When the batter goes into the oven and starts warming up, all those big blueberries sink to the bottom. No amount of dusting in flour will keep them from sinking.
Luckily my muffin batter is quite thick so the blueberries don’t sink to the bottom and you can see those beautiful berries throughout the muffin when you take a bite.
I absolutely love these lemon blueberry muffins! If you like these, check out these other recipes!
Lemon Blueberry Muffin Recipe
- 4 ounces (113 g) unsalted butter (1/2 cup) softened
- 5 ounces (142 g) granulated sugar (3/4 cup)
- 1 large egg room temperature
- 1 teaspoon lemon extract
- 1 teaspoons vanilla extract
- 10 ounces (284 g) cake flour (2 cups)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 tsp salt
- 6 ounces (227 g) buttermilk (3/4 cup) room temperature
- 3 Tablespoons sanding sugar (optional for sprinkling on top)
- 4 ounces blueberries (1 cup) fresh or frozen
- 1 Tablespoon lemon zest about 1 lemon
- Mixer (stand or handheld)
- IMPORTANT: Make sure all your ingredients are at room temp (see notes at the bottom of the recipe)
- Preheat your oven to 400ºF - Line a muffin tin with paper liners.
- Sift together your flour, baking powder, baking soda and salt. Set aside.
- Cream together your butter and sugar in a medium bowl with your mixer until light and fluffy
- Add in your egg, lemon extract and vanilla. Continue creaming until pale in color
- While mixing on low, add in 1/3 of your flour mixture, then 1/3 of your buttermilk. Repeat two more times until just combined. Do not overmix.
- Fold in your blueberries and lemon zest
- Fill your liners all the way to the top with muffin batter. Top with more blueberries and sparkling sugar.
- Bake for 15-20 minutes or until edges begin to slightly brown and a wooden skewer comes out cleanly when inserted into the center of the muffin.
- Let your muffins cool in the pan for 10 minutes then move them to a cooling rack to cool the rest of the way.