These classic bakery-style lemon blueberry muffins will be your go to blueberry muffin recipe every time. A perfect balance of citrus and berry, in every single bite. Not only is this a quick and easy recipe, but you'll feel like you're standing in a classic bakery with just how incredible they smell and taste.
The perfect time to whip up a batch of these muffins is any time you are in the mood for them. Blueberries tend to be at their peak in the spring, but really these muffins are excellent for breakfast all year long.
I have an obsession with blueberry, so my blueberry streusel muffins and my healthy paleo lemon blueberry bread are all inspired by these lemon blueberry muffins, and for good reason!
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What are the ingredients for these lemon blueberry muffins
- Blueberries: I like to get the larger blueberries for this.
- Eggs - we need eggs as a binding agent for these muffins.
- Cane Sugar - sugar is essential in baking as it helps with moisture and, of course, flavor.
- Avocado Oil: You can easily swap for olive oil if you don't have avocado oil.
- Milk: If you're dairy free, you can swap for almond or oat milk. The milk aids with moisture.
- Lemon Zest and Juice: FRESH LEMON JUICE, do not use the already made lemon juice, it will not taste the same.
- Baking Soda + Baking Powder - a little bit of both I found is the best combination to get the best texture and rise in these muffins.
- All Purpose Flour - the most reliable flour I use when baking.
- Demerara Sugar: This is optional to top on the top of the muffins, but as these are "bakery style" I like going for the coarse sugar on top, it's fun and adds a touch of sweetness.
See the printable recipe card below for further information about quantities.
How do I make these muffins?
Step 1: In a large bowl, combined the eggs and sugar, using a whisk.
Step 2: To the same bowl, pour in the vanilla extract and mix to combine.
Step 3: Add the oil and the milk then stir to combine.
Step 4: In the same bowl, pour in the flour, baking soda, and baking powder.
Step 5: Add the blueberries to the batter then fold with a spatula.
Step 6: Using a large cookie scoop, divide the batter evenly across the muffin tin. Bake for 23 minutes and let cool for 15 minutes afterwards.
HINT: Remember to let the batter sit on the counter for at least 25-30 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
MUFFIN SWAPS AND SUBSTITUTIONS
These bakery style muffins are incredibly versatile, so if there's something you want to swap out or substitute for the base recipe ingredient, feel free to do so, just know that these muffins were not tested with alternatives, so the swaps may alter the taste and texture a little.
- Gluten - instead of all purpose flour, you can use a gluten-free version. I would suggest a 1:1 flour as this is a very reliable swap.
- Dairy - use almond milk or oat milk instead of the regular milk.
- Cane sugar - swap out the cane sugar for coconut sugar if you desire. I would not take out all of the sugar for coconut sugar as this recipe was not intended to be made that way, and it will change the overall bake color and texture a bit.
- Blueberries - if you run out of fresh blueberries, you can always use a cup of frozen blueberries in this recipe as well.
What other flavors go with lemon?
My favorite citrus to bake with is lemon, because of the bright flavors, acidity, and the color the lemon zest gives the batter. I absolutely love making lemon blueberry muffins because the flavor combination is so good, but other ways to incorporate lemon include:
- Lemon and strawberries
- Lemon and blackberries
- A variety of citrus such as lemon, grapefruit, and blood orange, topped with demerara sugar or mini chocolate chips.
These are just some variations as to baking muffins with lemons, all of which are equally yummy.
TIPS FOR MAKING THE BEST MUFFINS
After trial and error, and lots of revamping and recipe writing, here are my top three muffin tips for getting the perfect, bakery-style muffin each and every time:
- Switch from the whisk when mixing the batter to a spatula as you fold in the flour, this yields an airy texture and less chewy, as a whisk is intended to whisk volume to the eggs, and over-whisking or mixing can cause the batter to get gummy.
- Let the muffin batter sit on the counter for an extended period of time. When the batter rests, it gives the leavening agents (baking soda, baking powder) to marry and build up so that when the muffins bake, it'll aid with the texture, mouthfeel, and overall rise.
- Leave room in between the muffins in the muffin tin itself. That might mean using more than one muffin tin to bake with. This gives the muffins some room to rise up higher and fluffier when they bake.
Storage and Freezer Recommendations
To Store: These muffins do well on the counter for up to 4-5 days in a tightly sealed container.
To Freeze: These muffins also do incredibly well in the freezer for up to one month. Be sure to label the ziplock or storage container with the date the muffins were baked, and take them out approximately 40 minutes before you want to serve or eat them.
Hungry for More?
Looking for other yummy muffin recipes? Try these!
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Bakery-Style Lemon Blueberry Muffins
Equipment
- 1 kitchen scale
- 1 Cookie scoop
- 1 whisk
- 1 spatula
- 1 mixing bowl
- measuring cups
Ingredients
- 2 large eggs room temperature
- 1 cup cane sugar
- ½ cup whole milk
- ½ cup avocado or olive oil
- 1 cup blueberries
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice fresh squeezed
- 256 grams all purpose flour approx. 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- In a large mixing bowl, combine the eggs, sugar, milk, and oil with a hand whisk. Whisk until the oil is incorporated.
- Pour in the zest and lemon juice and whisk again until just combined.
- In a separate bowl, sift (or using a silicone spatula, mix) together the flour, baking soda, baking powder, and pinch of salt.
- To the wet ingredients, pour in the dry ingredients and the blueberries, fold with a spatula; do not overmix. The batter will get thick and may be a little lumpy.
- Let the batter sit for 20 minutes on the counter. Meanwhile, preheat the oven to 375º and line a muffin tray, pre-grease the muffin liners.
- Using a large cookie scoop, scoop some batter evenly across the muffin tin. The batter should go ¾ of the way up in each well.
- Bake for 22º and let cool for 15 minutes afterwards. You can take them out of the liner and let them fully cool on a wire rack.
Perrin says
Great muffins but the recipe doesn’t say when to add the blueberries… ended up overmixing unfortunately when adding them before the oven
Morgan Peaceman says
Oh no, im so sorry this happened to you, and thanks for calling this out for me! When making this recipe, be sure to add the blueberries as you add the dry ingredients and fold with a spatula to prevent over mixing!
Olivia Grant says
I cannot believe how FLUFFY these are!!!!! I just made a large batch of them with added protein powder for my very active teenagers to head back to school this week, and wow, they're delish!!!
Morgan Peaceman says
Oh i love the idea of adding protein to these!
Liz says
Listen my success rate for baking is very very low and these came out perfectly! Coming from someone who can’t bake for their life this recipe could not be easier! I will absolutely be making these on the reg. Thanks Morgan!!
Allie Hagerty says
This recipe is great because although it’s fast and easy, the muffins are plump, moist, and truly bakery-style.
I made these for a friend and she raved about them!
Morgan Peaceman says
I so appreciate this! Thank you 🙂
Morgan Peaceman says
Thank you so much!!
Gina says
How can you go wrong with lemon and blueberry?! A toddler (and toddler mom) favorite!