Bakery Style Lemon Blueberry Muffins Recipe

If you’re anything like me, the thought of biting into a fluffy, lemon-scented blueberry muffin fresh out of the oven just makes your heart skip a beat.

I absolutely love the burst of flavors in these Bakery Style Lemon Blueberry Muffins. With the tangy essence of 2 teaspoons of lemon zest and the natural sweetness of 1 1/4 cups of fresh blueberries, these muffins are a delightful treat.

The combination of 1/2 cup of rich Greek yogurt and softened butter lends a moist, tender crumb that’s simply irresistible.

Bakery Style Lemon Blueberry Muffins Recipe Ingredients

• Butter: Adds moisture and rich flavor; contains healthy fats.
• Granulated Sugar: Sweetens the muffins; provides energy boost.
• Eggs: Bind ingredients; provide protein and structure.
• Lemon Zest: Offers fresh, citrusy aroma; rich in antioxidants.
• Greek Yogurt: Tenderizes muffins; adds protein and tanginess.
• All-Purpose Flour: Base ingredient; source of carbohydrates.
• Blueberries: Sweet-tart bursts; high in antioxidants and vitamins.

Bakery Style Lemon Blueberry Muffins Recipe Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 1/2 cup plain Greek yogurt
• 1/4 cup milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups fresh blueberries
• 1 tablespoon all-purpose flour (for coating the blueberries)
• 2 tablespoons coarse sugar (optional, for topping)

How to Make this Bakery Style Lemon Blueberry Muffins Recipe

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and lemon zest.

4. Stir in the Greek yogurt and milk, mixing until smooth and well combined.

5. In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.

6. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

7. In a small bowl, toss the blueberries with the 1 tablespoon of flour to coat them. This will help prevent the berries from sinking in the batter.

8. Gently fold the blueberries into the batter, making sure they’re evenly distributed.

9. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. If desired, sprinkle a little coarse sugar on top of each muffin for added texture and sweetness.

10. Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Bakery Style Lemon Blueberry Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Small bowl
7. Hand mixer or stand mixer
8. Spatula
9. Whisk
10. Measuring cups
11. Measuring spoons
12. Zester or grater
13. Wire rack
14. Toothpick

FAQ

• Q: Can I use frozen blueberries instead of fresh ones?
  
  A: Yes, you can use frozen blueberries. Do not thaw them before adding to the batter. Coat them with flour to prevent sinking.
• Q: Can I substitute the Greek yogurt with something else?
  
  A: Yes, you can substitute Greek yogurt with sour cream or regular yogurt for a similar texture and taste.
• Q: How do I make sure the muffins rise well?
  
  A: Ensure your baking powder and baking soda are fresh and not expired, and avoid overmixing the batter.
• Q: Can I use lemon juice instead of lemon zest?
  
  A: Lemon zest provides a more intense flavor. If using juice, add sparingly to avoid altering the batter’s consistency.
• Q: How should I store these muffins?
  
  A: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
• Q: Can I make these muffins gluten-free?
  
  A: Yes, use a 1:1 gluten-free flour blend to replace the all-purpose flour.

Bakery Style Lemon Blueberry Muffins Recipe Substitutions and Variations

• 1/2 cup unsalted butter can be substituted with 1/2 cup coconut oil or 1/2 cup margarine.
• 1 cup granulated sugar can be replaced with 1 cup coconut sugar or 3/4 cup honey, though this may slightly affect the texture.
• 1/2 cup plain Greek yogurt can be substituted with 1/2 cup sour cream or 1/2 cup buttermilk for a tangier flavor.
• 1 1/4 cups fresh blueberries can be replaced with 1 1/4 cups frozen blueberries; do not thaw to prevent color bleeding into the batter.
• 1/4 cup milk can be replaced with 1/4 cup almond milk or 1/4 cup oat milk for a dairy-free option.

Pro Tips

1. Room Temperature Ingredients Ensure that your butter, eggs, Greek yogurt, and milk are at room temperature before you start. This will help them incorporate more smoothly and evenly, resulting in a better-textured batter.

2. Zesting Tip When zesting the lemon, make sure to only remove the yellow part of the peel. The white pith underneath is bitter and can affect the flavor of your muffins.

3. Coating Blueberries For an extra touch of flavor and to help enhance the lemon taste, you can add a pinch of lemon zest to the flour you’re using to coat the blueberries.

4. Don’t Overmix Once you add the dry ingredients to the wet ingredients, stir gently and just until combined. Overmixing can lead to tough muffins.

5. Testing for Doneness Besides the toothpick test, observe the muffin tops for a golden brown color and a slight spring back when lightly touched. This can help ensure your muffins are perfectly baked.