Bakery Style Lemon Blueberry Muffins

Photo credit and original recipe posted at: https://www.cookingclassy.com/bakery-style-lemon-blueberry-muffins/

Bakery Style Lemon Blueberry Muffins

Tall flavorful muffins studded with juicy sweet blueberries and brimming with bright lemon flavor! Just like what you’d get at the bakery. A delicious summery breakfast or treat!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 12 Servings

Ingredients

  • 2.5 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Granulated sugar
  • 1-2 tbsp Lemon zest
  • 4 tbsp Butter Softened
  • 4 tbsp Vegetable oil Divided
  • 2 Large Eggs
  • 1/2 cup Buttermilk
  • 1/2 cup Sour cream
  • 3 tbsp Fresh lemon juice
  • 1 2/3 cup Fresh blueberries
  • 1.5 tbsp sparkling sugar/raw sugar For topping

Instructions

  • Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners. 
  • In a mixing bowl whisk together flour, baking powder, baking soda, and salt for 20 seconds, set aside.
  • Add sugar to the bowl of an electric stand mixer, add lemon zest mix with paddle attachment for 15 seconds.
  • Add butter and 1 Tbsp vegetable oil then whip mixture until pale and fluffy. Mix in remaining 3 Tbsp vegetable oil. 
  • Blend in eggs one at a time. Remove bowl from stand mixer.
  • In a bowl or liquid measuring cup whisk together buttermilk, sour cream and lemon juice.
  • Add 1/3 of the flour mixture to the butter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined. Repeat process with flour and buttermilk mixtures once more. Fold in last 1/3 of the the flour mixture until nearly combined.
  • Fold in blueberries (batter should be combined at this point but don’t over-mix, it will be thick and starting to fluff up). 
  • Divide batter among paper lined-muffin cups filling each cup heaped full (about a slightly heaped 1/3 cup in each. Use up all the batter), if using sanding sugar sprinkle evenly over tops of muffins. 
  • Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake 10 – 13 minutes longer until toothpick inserted into center comes out free of batter. 
  • Remove from muffin pan and cool on a wire rack. Store muffins in an airtight container.

Notes

  • Instead of the raw sugar you can finish with a lemon glaze, mix with 1/2 cup powdered sugar with 1 Tbsp fresh lemon juice and spread over muffins warm.