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Bakery-Style Blueberry Muffins with Lemon Zest

Close-up of a fresh blueberry muffin with a sugary crust, showcasing the juicy blueberries.
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Bake tall, domed blueberry muffins with a crunchy sugar top, bursting with berries and bright lemon flavor. Perfect for brunch or a bake sale.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, 3/4 cup of the sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  5. Gently fold in the lemon zest and blueberries. If using frozen blueberries, do not thaw them.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Sprinkle the remaining 1/4 cup of sugar over the tops of the muffins. This creates the crunchy topping.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra tall domes, ensure your oven is fully preheated and consider using jumbo muffin liners.
  • If using frozen blueberries, toss them with a tablespoon of flour before adding to the batter to prevent them from sinking.
  • You can substitute lemon extract for lemon zest if needed, but zest provides a brighter flavor.

Nutrition

Find it online: https://www.purecookingjoy.com/blueberry-muffin-recipe-bakery-style/

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