Bakery-Style Lemon Blueberry Muffins

Bakery-Style Lemon Blueberry Muffins

INGREDIENTS

The Crumb Topping: 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1/4 cup light brown sugar, 1/4 cup granulated sugar, 6 tbsp melted salted butter, and 1 tsp lemon zest.

The Muffin Batter: 2 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt.

The Wet Ingredients: 1/2 cup melted unsalted butter, 2 eggs (room temp), 1 cup buttermilk, 1/4 cup sour cream, 2 tbsp neutral oil, 2 tbsp lemon juice, 2 tbsp lemon zest, and 1 tbsp vanilla bean paste.

The Fruit: 1 1/2 cups fresh blueberries.

INSTRUCTIONS

Prep the Base: Preheat your oven to 425°F (220°C). In a bowl, rub the lemon zest into the sugar until fragrant, then whisk in the melted butter and eggs for 2-3 minutes until pale.

Mix Wet Ingredients: Stir in the buttermilk, vanilla, sour cream, and oil. Add the lemon juice last.

Combine & Rest: In a separate bowl, whisk the dry ingredients (reserve 2 tbsp to toss with the blueberries). Fold the wet mixture into the dry until just combined. Fold in the floured blueberries. Let the batter sit for 30 minutes at room temperature—do not stir it again!

The Topping: Mix the melted butter, sugars, and zest into a paste, then stir in the flour and cornstarch until coarse crumbs form.

Bake: Divide the batter into muffin cups and pile on the crumb topping. Bake at 425°F for 5 minutes, then reduce to 375°F for 15 minutes without opening the door.

SERVE

Cooling: Allow the muffins to sit in the tin for 5 minutes before moving to a wire rack.

Variation: For extra decadence, drizzle with a simple lemon juice and powdered sugar glaze once cooled.