Bakery-Style Lemon Blueberry Muffins
These bakery-style lemon blueberry muffins will be your go to recipe every time. A perfect balance of citrus and berry, in every single bite.
Servings: 12 muffins
Calories: 247kcal
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.
Nutrition
Calories: 247kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 98mg | Potassium: 63mg | Fiber: 1g | Sugar: 19g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
