Lemon Blueberry Muffin Recipe (Bakery-Style Perfection!)

Get ready to fall in love with the most incredible lemon blueberry muffin recipe you’ll ever bake. Imagine a perfectly soft, moist crumb bursting with juicy blueberries and bright, zesty lemon flavor in every single bite. These aren’t just any muffins; they’re tall, fluffy, bakery-style muffins with beautiful golden tops that are surprisingly easy to make right in your own kitchen. This is the recipe you’ll turn to again and again for a perfect breakfast treat or afternoon snack.

Why This is the Best Lemon Blueberry Muffin Recipe

We’ve tested countless variations to land on this foolproof recipe. It strikes the perfect balance, ensuring every muffin is a masterpiece. Here’s why you’ll love it:

• Incredible Flavor: The combination of fresh lemon zest and sweet blueberries is a classic for a reason. It’s bright, refreshing, and utterly delicious.
• Supremely Moist Crumb: Thanks to the inclusion of sour cream, these muffins stay moist and tender for days. No more dry, crumbly muffins!
• Perfect Bakery-Style Domes: We’re sharing our simple secrets to achieve those beautiful, high-domed tops that make muffins look so professional.
• Simple, Everyday Ingredients: You likely have most of what you need already in your pantry and fridge. No complicated steps or fancy ingredients required.

Key Ingredients for Success

The magic of this lemon blueberry muffin recipe lies in using simple, high-quality ingredients. Each one plays a crucial role in creating the perfect texture and flavor.

• All-Purpose Flour: Provides the structure for our muffins. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
• Granulated & Turbinado Sugar: Granulated sugar sweetens the batter, while a sprinkle of coarse turbinado sugar on top before baking creates that delightful crunchy muffin top.
• Butter: Using melted unsalted butter adds richness and guarantees a tender crumb.
• Lemon: We use both the zest and the juice! The zest provides the most potent, aromatic lemon flavor, while the juice adds a bright tang.
• Sour Cream: This is the secret ingredient for a super moist muffin. It adds fat and acidity, which work together to create an incredibly tender texture. Full-fat is best.
• Blueberries: The star of the show! You can use either fresh or frozen.

Fresh vs. Frozen Blueberries

This recipe works beautifully with either fresh or frozen blueberries. If using fresh, simply give them a gentle rinse and pat them dry. If using frozen, do not thaw them! Add them to the batter straight from the freezer. To prevent them from turning your batter purple and sinking to the bottom, toss them with a tablespoon of flour from the recipe’s measurements before gently folding them in.

Essential Baking Equipment

You don’t need any fancy gadgets for this recipe. Here are the basics:

• Standard 12-cup muffin tin
• Paper or silicone muffin liners
• Mixing bowls (one large, one medium)
• Whisk and a rubber spatula
• Microplane or zester for the lemon

How to Make Lemon Blueberry Muffins (Step-by-Step)

Making these bakery-style muffins is easier than you think. Follow these simple steps for perfect results every time.

1. Prep: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the sour cream, milk, egg, melted butter, vanilla extract, lemon zest, and lemon juice until smooth.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together until *just* combined. Do not overmix! A few lumps are perfectly fine.
5. Add Blueberries: Gently fold in the blueberries. If using frozen, make sure you’ve tossed them in a little flour first.
6. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups. They will be very full—this is key to getting tall tops! Sprinkle the tops generously with turbinado sugar.
7. Bake: Bake at 425°F for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 350°F (175°C) and continue to bake for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Secrets to Perfect, Bakery-Style Muffin Tops

Ever wonder how bakeries get those impressive, tall muffin domes? It’s a simple trick of science, and you can easily do it at home.

• Initial High Heat: Starting the bake at a high temperature (425°F) creates a burst of steam that rapidly lifts the muffin batter upwards, creating that coveted dome. We then lower the heat to finish cooking the inside without burning the outside.
• Fill Liners to the Top: Don’t be shy with the batter! Filling the muffin liners almost to the brim is essential for a high rise. This recipe is perfectly portioned for 12 very full muffin cups.
• Don’t Overmix: Overmixing develops gluten, which results in tough, dense muffins with flat tops. Mix only until you no longer see streaks of dry flour.

Common Substitutions & Variations

While this recipe is perfect as is, you can certainly customize it. If you love a crunchy topping, try our delicious blueberry streusel muffin recipe.

• Sour Cream: Full-fat plain Greek yogurt is an excellent 1-to-1 substitute for sour cream.
• Lemon Glaze: For extra lemon flavor, whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice to create a simple glaze. Drizzle over the cooled muffins.
• Other Citrus: Feel free to swap the lemon for orange or lime zest and juice for a different flavor profile.

How to Store and Freeze Lemon Blueberry Muffins

Proper storage is key to keeping your muffins fresh and delicious.

Storing at Room Temperature

Store the completely cooled muffins in an airtight container lined with a paper towel at room temperature for up to 4 days. The paper towel helps absorb any excess moisture and prevents them from becoming soggy.

Freezing for Later

These muffins freeze beautifully! Once completely cooled, place them in a single layer in a freezer-safe bag or container. They will keep for up to 3 months. To enjoy, thaw at room temperature or warm gently in the microwave for 20-30 seconds.

Lemon Blueberry Muffin Recipe

Lemon Blueberry Muffin Recipe (Bakery-Style Perfection!)

This easy lemon blueberry muffin recipe delivers incredibly moist, fluffy muffins bursting with bright citrus and juicy berry flavor. Learn the secret to achieving perfect, high-domed bakery-style tops every time!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 23 minutes mins

Total Time 38 minutes mins

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 295

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour plus 1 tbsp for tossing with blueberries
• 1 1/4 cups granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter melted and slightly cooled
• 1/2 cup sour cream full-fat, at room temperature
• 1/2 cup milk at room temperature
• 1 large egg at room temperature
• 1 tsp vanilla extract
• 1 large lemon zest and juice (about 2 tbsp zest, 2 tbsp juice)
• 1 1/2 cups blueberries fresh or frozen (do not thaw)
• 2 tbsp turbinado sugar for topping

Equipment

• 1 12-cup muffin tin
• 12 Paper liners
• 1 Large Mixing Bowl
• 1 Medium mixing bowl
• 1 Whisk and rubber spatula

Instructions

 

1. Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. In a separate medium bowl, whisk together the sour cream, milk, large egg, melted butter, vanilla extract, lemon zest, and lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together until just combined. Be careful not to overmix; a few lumps in the batter are okay.
5. If using frozen blueberries, toss them with 1 tablespoon of flour. Gently fold the blueberries into the batter.
6. Divide the batter evenly among the 12 muffin cups. The cups will be very full. Sprinkle the tops generously with turbinado sugar.
7. Bake at 425°F for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F (175°C). Continue to bake for another 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Room Temperature Ingredients: For the best results, use room temperature sour cream, milk, and egg. This helps the batter mix together evenly and creates a lighter texture.
Do Not Overmix: This is the most important tip for tender muffins! Mix only until the flour is just incorporated.
Freezing Tip: To thaw, let muffins sit at room temperature for an hour or warm them in the microwave for 20-30 seconds.

Frequently Asked Questions

More Muffin Recipes to Try

If you enjoyed this recipe, you’re sure to love some of our other favorites! For a classic, no-fail option, try our Easy Blueberry Muffins. And if you’re craving that coffee shop experience, you have to bake our ultimate Bakery-Style Blueberry Muffin Recipe. For a slightly different twist, these blueberry muffins with sour cream are always a hit.

We hope you love this lemon blueberry muffin recipe! If you make it, please leave a comment below. We’d love to hear from you! For more delicious inspiration, be sure to follow us on Pinterest.