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2026-08-31 10:08:49

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Bakery-Style Lemon Blueberry Muffins 🍋🫐 Ingredients: Crumb Topping: 1/2 cup (60g) all-purpose flour 2 tablespoons cornstarch 1/4 cup (52g) light brown sugar 1/4 cup (50g) granulated sugar 6 tablespoons (90g) salted butter, melted 1 tsp lemon zest Muffins: 1/2 cup (115g) unsalted butter, melted 1 cup (200g) granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda Pinch of salt 2 tbsp lemon juice 2 tbsp lemon zest 1 tablespoon vanilla bean paste or vanilla extract 2 1/2 cups (315g) all-purpose flour 2 eggs, room temperature 1 1/2 cups blueberries 1 cup buttermilk, room temperature (see note) 1/4 cup (65g) sour cream, room temperature 2 tablespoons neutral oil Method: Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it. In a mixing bowl, rub the lemon zest into the sugar until fragrant. Add the melted butter and sugar until well combined. Add the eggs and whisk for 2-3 minutes or until pale in color. Add the butter milk, vanilla extract, sour cream, and oil. Mix until well combined. Lastly add the lemon juice. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the blueberries. Pour the wet mixture into the dry ingredients and mix until just combined. Toss the blueberries in the reserved 2 tablespoons of dry mixture. Add the blueberries to the batter. Do not overmix the batter. Let the batter sit at room temperature for 30 minutes. Do not mix the batter again. Make the crumb topping: In a bowl, mix melted butter, granulated sugar, lemon zest and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse. Divide the batter evenly among the muffin cups. Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. #muffins #lemonblueberry

Bakery-Style Lemon Blueberry Muffins 🍋🫐 Ingredients: Crumb Topping: 1/2 cup (60g) all-purpose flour 2 tablespoons cornstarch 1/4 cup (52g) light brown sugar 1/4 cup (50g) granulated sugar 6 tablespoons (90g) salted butter, melted 1 tsp lemon zest Muffins: 1/2 cup (115g) unsalted butter, melted 1 cup (200g) granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda Pinch of salt 2 tbsp lemon juice 2 tbsp lemon zest 1 tablespoon vanilla bean paste or vanilla extract 2 1/2 cups (315g) all-purpose flour 2 eggs, room temperature 1 1/2 cups blueberries 1 cup buttermilk, room temperature (see note) 1/4 cup (65g) sour cream, room temperature 2 tablespoons neutral oil Method: Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it. In a mixing bowl, rub the lemon zest into the sugar until fragrant. Add the melted butter and sugar until well combined. Add the eggs and whisk for 2-3 minutes or until pale in color. Add the butter milk, vanilla extract, sour cream, and oil. Mix until well combined. Lastly add the lemon juice. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the blueberries. Pour the wet mixture into the dry ingredients and mix until just combined. Toss the blueberries in the reserved 2 tablespoons of dry mixture. Add the blueberries to the batter. Do not overmix the batter. Let the batter sit at room temperature for 30 minutes. Do not mix the batter again. Make the crumb topping: In a bowl, mix melted butter, granulated sugar, lemon zest and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse. Divide the batter evenly among the muffin cups. Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. #muffins #lemonblueberry

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