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–+ servings

Bakery Style Lemon Blueberry Muffins

Ania
These are soft and fluffy jumbo muffins with sweet blueberries and tangy lemon flavour bursting in every bite. Streusel is sprinkled on top before baking for that bakery-style crisp top!
4.80 from 5 votes

Ingredients
 
 

For the streusel

For the muffins

  • 1/2 cup unsalted butter melted and cooled
  • 3 tbsp oil
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 3 tbsp lemon juice
  • zest of 1 large lemon about 1 tbsp
  • 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
 

  • Preheat the oven to 425°F/218℃. 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 unsalted butter

Make the streusel

  • Combine flour, white sugar, and softened butter in a small bowl. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
    5 tbsp unsalted butter, 1/3 cup white sugar, 3/4 cup all-purpose flour

Make the muffin batter

  • 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, 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 large egg, 1 egg yolk, 3 tbsp lemon juice, 1 cup buttermilk*, 1 tbsp vanilla, 1/2 cup unsalted 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!!

Notes

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.