These are soft and fluffy muffins with sweet blueberries and tangy lemon flavour bursting in every bite. They are baked tall in jumbo liners for that extra fluffy muffin. A buttery sugar streusel is sprinkled on top before baking too!
I'm soaking up every bit of summer by baking as many fruity recipes as possible! This one is no different.
The muffins are sprinkled with a 3 ingredient buttery sugar streusel before baking. This gives them that extra YUM and flavour that we all want in a muffin.
I used a jumbo sized muffin tin for these, but you can also bake them in a 12 muffin tin!
For more muffin recipes, try Bakery Style Chocolate Chip Muffins, Lemon Blueberry Muffins, and Bakery Style Strawberry Muffins.
Why this recipe works
Lemon and blueberries – Light and fruity flavours with tangy lemon bursting in every bite!
Easy to make – Comes together with just a few simple steps! No wait time either.
Soft and fluffy – These muffins rise beautifully in the oven!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
Eggs – Make sure they’re at room temperature before beginning.
Flour – All-purpose flour is used in this recipe.
Lemon – Both lemon zest and lemon juice are used in this recipe.
Oil – I used a flavourless oil. You can also use melted butter.
Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
Step by step instructions
Here is how to make and bake these Bakery Style Lemon Blueberry Muffins. You will need a jumbo muffin liner, jumbo liners, 3 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 3 – Mix lemon zest and white sugar. In a large bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes and set aside.
Step 4 – Add wet ingredients. Into the large bowl with the lemon sugar mixture, add oil, egg, egg yolk, lemon juice, vanilla, and buttermilk. Whisk until well combined.
Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 7 – Scoop. Evenly divide your muffin batter between your liners. Make sure they are about 3/4s of the way full max, no more or else they will overflow. This recipe made 8 jumbo muffins for me, but depending on the size of your jumbo pan it can make more or less. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
Step 8 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-17 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Make sure to add a handful of streusel on top before baking! This will give you a delicious buttery sugary muffin top we all love.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh blueberries!
FAQ
Do I have to add streusel?
No, but I highly recommend it. If you don’t want to, just sprinkle the muffins with a bit of white sugar before baking.
Do I have to add blueberries?
No! Feel free to leave them out or add chocolate chips or another berry in like raspberries, strawberries, or blackberries.
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome.
Then, once you lower it down, it continues to bake inside.
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Bakery Style Lemon Blueberry Muffins
Ingredients
For the streusel
- 5 tbsp butter cold
- 1/3 cup white sugar
- 3/4 cup all-purpose flour
For the muffins
- 1/2 cup butter melted and cooled
- 3 tbsp oil
- 1 egg room temperature
- 1 egg yolk room temperature
- 3 tbsp lemon juice
- zest of 1 large lemon
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour plus extra for dusting
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 1/2 cups fresh blueberries washed and dried
Instructions
- Line a jumbo muffin tins with liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.1/2 cup butter
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.5 tbsp butter cold, 1/3 cup white sugar, 3/4 cup all-purpose flour
- In a medium-sized bowl, add the flour, baking powder, baking soda, cornstarch, and salt. Mix together and set aside.2 1/2 cups all-purpose flour plus extra for dusting, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch
- In a large bowl (this is the bowl you'll be using for the entire bake so make sure it is large!), add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.zest of 1 large lemon, 1 cup white sugar
- Add in lemon juice, oil, melted butter, buttermilk, egg, egg yolk, and vanilla. Whisk until well combined. It’s okay if it is clumpy.3 tbsp oil, 1 egg, 1 egg yolk, 3 tbsp lemon juice, 1 cup buttermilk*, 1 tbsp vanilla, 1/2 cup butter
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
- In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/2 cups fresh blueberries
- Add the blueberries and mix in a few times.
- Evenly divide your muffin batter between your liners. Make sure they are about 3/4s of the way full max, no more or else they will overflow. This recipe made 8 jumbo muffins for me, but depending on the size of your jumbo pan it can make more or less.
- Sprinkle streusel on top.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 17-20 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
- Enjoy!!
Ania says
Hi Tammi! Sorry to hear this recipe didn't work out for you. I think your jumbo muffin tins may be a different size because mine are massive. I don't steal recipes, everything is tested by my team and I in our kitchen before publishing. For future notice when you bake muffins from Food Network, I would suggest not to fill the muffins to the top as we've written in this recipe or else it will overflow. Have a nice day!
Katherine Crawford says
Directions are incomplete. What do you do with the step one half cup of melted butter?
Ania says
Hi Katherine! The melted butter is used later in step 5 when whisking the wet ingredients together.