Easy Moist Lemon Blueberry Muffins – Bakery Style Recipe

Name: Easy Moist Lemon Blueberry Muffins – Bakery Style Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 1/2 cup buttermilk; 1/4 cup fresh lemon juice; Zest of 2 lemons; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries; 1 tablespoon all-purpose flour (for coating blueberries)

Bakery-style lemon blueberry muffins on a wooden board

There’s nothing quite like the bright, zesty flavor of lemon paired with the sweet burst of blueberries in a perfectly moist muffin. These bakery-style lemon blueberry muffins are easy to make, incredibly tender, and packed with flavor. Whether you’re looking for a delightful breakfast treat or a sweet snack, this recipe is sure to become a favorite.

For more muffin inspiration, check out our Bakery Style Blueberry Muffins Recipe or indulge in the tangy goodness of Deluxe Blueberry Cream Cheese Muffins.

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup buttermilk
1/4 cup fresh lemon juice
Zest of 2 lemons
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour (for coating blueberries)

Step-by-Step Instructions

1. Preheat and Prepare

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

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Combine Wet Ingredients

In another bowl, mix the melted butter, buttermilk, lemon juice, lemon zest, eggs, and vanilla extract until well combined.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

5. Prepare Blueberries

Toss the blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the muffins.

6. Fold in Blueberries

Gently fold the coated blueberries into the muffin batter.

7. Fill Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

8. Bake

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Cool

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Expert Tips

Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
Don’t Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
Add a Streusel Topping: For an extra touch, sprinkle a streusel topping over the muffins before baking. Check out our Bakery Style Blueberry Streusel Muffins for inspiration.
Store Properly: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

FAQ

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter to prevent bleeding.

How do I make these muffins extra moist?

Using buttermilk and not overmixing the batter are key to keeping these muffins moist and tender.

Can I substitute lemon with another citrus fruit?

Absolutely! You can use lime or orange zest and juice for a different citrus flavor.

For more delicious muffin recipes, explore our Ultimate Blueberry Muffins With Crumble Top Recipe.