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4.8 from 45 votes

Bakery-Style Blueberry Muffins

These incredibly moist blueberry muffins are just like the ones at any bakery or Starbucks. Big, soft, fluffy muffins with a delicious streusel-crumb and lemon sugar topping!

Prep Time
7 mins
Cook Time
7 mins
Cooling Time
15 mins
Total Time
42 mins
Servings: 12 muffins
Calories: 190 kcal
Course: Breakfast
Cuisine: American

Ingredients

streusel topping
  • 1/4 cup 50g granulated sugar
  • Zest of half one large lemon or zest of one whole small lemon
  • 1 tbsp 8g all-purpose flour
  • 1/8 tsp ground cinnamon
  • 2 tsp 10ml unsalted butter, melted and cooled slightly
Blueberry muffins
  • 1 cup 200g granulated sugar
  • Zest of 1 whole lemon
  • 1/2 cup 114g unsalted butter, melted and cooled
  • 2 large eggs room temperature
  • 1 cup 250ml buttermilk
  • 1 tbsp 15ml vanilla extract
  • 2 1/2 cups 310g all-purpose flour
  • 1 tbsp 13g baking powder
  • 1 tsp 5g baking soda
  • 1/2 tsp 2g kosher salt
  • 1 1/2 cups 230g fresh or frozen blueberries

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. Grease an entire standard-size muffin pan with shortening or spray with non-stick cooking spray.
  2. Streusel
  3. In a small bowl, rub the sugar and lemon zest between clean fingers until the lemon zest is very fragrant.
  4. In a medium-sized bowl, mix together the lemon sugar, all-purpose flour, and cinnamon. Stir in the melted butter until well combined. Set aside.
  5. Muffins
  6. In a small bowl, take about 2 tbsp of flour and toss the blueberries in the flour to coat them. Set aside.
  7. In a medium bowl, create lemon sugar the same way as the streusel using the lemon zest and sugar amounts for the muffins. Whisk the melted butter into the lemon sugar, then add the eggs, buttermilk, and vanilla extract. Mix again until well combined.
  8. In a large bowl, whisk the flour, baking powder, baking soda, and kosher salt together.
  9. Add the wet ingredients to the dry ingredients bowl and gently stir using a rubber spatula until almost combined. Fold in the flour-coated blueberries until just combined, being careful not to pop them.
  10. Divide the batter into the 12 muffin cups using an ice cream scoop, filling all the way to the top. Sprinkle the batter generously with the streusel mixture.
  11. Bake for 5 minutes at 425 degrees F (220 degrees C), then reduce the heat to 350 degrees F (180 degrees C) and bake for another 18-20 minutes or until a toothpick inserted into the center comes out clean.
  12. Let cool in pan on the countertop for 15 minutes. Carefully remove and transfer to a wire rack to cool.
  13. Keep at room temperature at up to 24 hours for the best taste and texture. After that, freeze!

Notes

  • Buttermilk: Need a substitute? One cup of whole milk with a splash of vinegar or squeeze half a lemon and stir, then wait five minutes for the milk to sour. This can work for other kinds of milk including non-dairy.
  • Blueberries: If you're using frozen blueberries, do not thaw them and bake the muffins for about 2-3 minutes more.
  • For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-30 minutes, or until a toothpick comes out clean. Makes about 6 jumbo blueberry muffins.
  • For mini muffins: Bake at 350°F for 12-14 minutes, then check with a toothpick. Makes about 36-40 mini blueberry muffins.

Nutrition Information

Serving 1g Calories 190kcal (10%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Cholesterol 37mg (12%) Sodium 57mg (2%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 190

% Daily Value*

Serving 1g
Calories 190kcal 10%
Carbohydrates 34g 11%
Protein 5g 10%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Cholesterol 37mg 12%
Sodium 57mg 2%
Fiber 2g 8%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.