Bakery Style Lemon Blueberry Muffins

These lemon blueberry crumble muffins come out tall and soft. The tops rise high with that golden crumble, and every bite has juicy blueberries with a bright, real lemon flavor.

I started making these at home because bakery muffins can be $5 or more each, and these honestly come out fresher, bigger, and exactly how I like them.

Ingredients:

Muffins

• 1 ¾ cups all purpose flour

• ¾ cup sugar

• 2 tsp baking powder

• ½ tsp salt

• 1 egg + 1 egg yolk

• ¼ cup milk

• ¼ cup sour cream

• ⅓ cup melted butter

• 1 ½ tbsp lemon zest

• 2 tbsp lemon juice

• 1 tsp vanilla

• 1 to 1 ¼ cups blueberries

Crumble

• ½ cup flour

• ⅓ cup brown sugar

• ¼ cup cold butter

• Pinch of salt

Instructions:

1. Preheat oven to 425°F and line a jumbo muffin pan

2. Mix crumble until crumbly and refrigerate

3. Whisk dry ingredients in one bowl

4. Whisk wet ingredients in another

5. Gently combine and fold in blueberries

6. Fill cups nearly to the top

7. Add a generous layer of crumble

8. Bake 5 to 7 minutes at 425°F, then reduce to 350°F and bake 20 to 25 minutes

My preference:

I double the lemon zest to about 3 tablespoons because I like a stronger lemon flavor that actually stands out.

Tip:

Toss blueberries in a little flour before adding so they don’t sink. Keeping the crumble cold also helps it stay chunky instead of melting into the batter.

#dessertrecipe #lemon8challenge #lemonblueberry #muffinrecipe