Bakery Style Lemon-Blueberry Muffins
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
12
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Calories
326 kcal
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Course
Bread
Bakery Style Lemon-Blueberry Muffins
Description
This recipe starts by preparing a crumb topping of melted butter, sugar, flour, oats, and salt to be sprinkled over muffins before baking. The muffin batter mixes softened butter and sugar beaten for several minutes, then eggs, buttermilk, vanilla, and grated lemon zest are incorporated for moisture and citrus aroma.
Dry ingredients of flour, baking powder, and salt are folded in gently to maintain a tender texture, followed by carefully stirring in blueberries to prevent breaking them up. The batter is divided into a lined muffin pan, topped with crumb topping, then baked until light golden and cooked through.
After cooling slightly, a lemon juice and powdered sugar glaze is drizzled on to complement the tangy lemon flavor and add a shiny finish. These muffins pair well with breakfast or tea, offering a soft crumb with bursts of juicy blueberries and a crisp, oat crumb topping.
Ingredients
- CRUMB TOPPING
- 5 tablespoons butter melted
- ½ cup sugar
- ½ cup flour
- ½ cup rolled oats aka old fashioned oats
- ¼ teaspoon salt
For the muffins:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter softened
- 1 cup sugar
- 2 egg large
- ½ cup buttermilk
- lemon finely grated zest of 1
- 1 teaspoon vanilla
- 2 cups blueberries My favorites are the tiny wild blueberries available at most larger grocery stores, fresh or frozen
For the Glaze:
- 3 tablespoons lemon juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners
- Make the crumb topping by combining the melted butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside.
- Combine flour, baking powder and salt in a medium size bowl. Set aside.
- If using frozen blueberries, place them in a small bowl and return to freezer until ready to use. If using fresh berries, place in a small bowl and set aside.
- In the bowl of an electric mixer, beat butter for 1 minute until soft and fluffy. Add sugar and continue to beat for 3 minutes. Add eggs, one at a time and beat just until incorporated. Add buttermilk, vanilla and lemon zest and mix on low until combined.
- Remove bowl from mixer. Add flour mixture and stir, by hand, until flour disappears. Do not over mix or muffins will be tough. Gently stir in blueberries.
- Divide mixture evenly in the prepared muffin pan. Sprinkle with the crumb topping.
- Bake at 350˚F for 22 to 25 minutes or until light golden and a toothpick inserted into the center comes out clean. Allow muffins to cool for 5 minutes in the pan before removing to a wire rack. Drizzle lightly with the lemon glaze.
- For lemon glaze, combine powdered sugar and lemon juice in a medium size bowl. Stir with a fork or whisk until smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 61mg | 20% |
| Sodium | 276mg | 12% |
| Potassium | 63mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 25g | 50% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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