Bakery Style Blueberry-Lemon Muffins

Bakery Style Blueberry-Lemon Muffins - the kind of muffins you find at a gourmet bakery shop!

You may have noticed that I’ve been in a crummy mood lately?

Oops, that was a spelling error. I meant to say a crumb-y mood. As in ……….  these kind of crumbs. And now I’ve made Bakery Style Blueberry-Lemon Muffins with another wonderful crumb topping ………. see what I mean?

Yes, we’re definitely quite partial to all things crumb-y. Well not all things ……….. not like crumbs on the floor and definitely not like crumbs in the bed. Oh no. But when it comes to baked goods with a lovely layer of buttery sweet crumbs, that’s when we’re hopelessly enticed.

Bakery Style Blueberry Muffins. Tender and moist with a fabulous buttery crumb topping and a lemony drizzle!

So when I had the opportunity to spend some time with three of my favorite little girls, I decided something crumb-y and yummy like these Bakery-Style Blueberry-Lemon Muffins were in order. We had a lot of fun cooking together and the resident photographer/grandpa caught the young chefs in action.

Cooking with children can be one of two things: either a complete disaster (and the biggest mess your kitchen’s ever seen) or a wonderful time of bonding, fun, and equipping a younger generation with essential life skills. Kids love to help in the kitchen and, believe it or not, opportunities for “teachable moments” abound in the midst of measuring flour and creaming butter and sugar.

Cooking with Kids, tips and ideas.

I spent many hours cooking with my own kids as they were growing up, and now that they’re grown and have children of their own, I’m having fun passing on a bit of culinary proficiency to our next generation. With five of them, seven and under, I always have willing participants when I ask, “Who wants to cook with Grammy?” Over the years, I’ve learned a few tips and tricks to make the experience more enjoyable, not only for them, but for myself as well. Here’s my list:

  • Pick a simple project they can feel successful at. Cookies, muffins, cupcakes are all great projects kids will enjoy. Give them a few choices of age-appropriate projects and let them help in the decision-making process.
  • Get prepared before the kids even enter the kitchen: lay out supplies, equipment, measuring cups, spoons, scale, etc. Do any necessary (or dangerous) prep to make things run smoothly and safely. The kids don’t have to do the entire project, but make them feel like they’ve been responsible for the whole project.
  • Divide the recipe into steps. If you’re working with more than one child at a time, take turns allowing each one to be “on stage.”
  • Expect that the recipe will take longer and make more of a mess than if you do it yourself.
  • Start with teaching them good kitchen hygiene; the importance of hand-washing and keeping surfaces and equipment clean.
  • Talk about the recipe and encourage lots of participation. Let the older kids read the recipe or read it out loud to the younger ones.
  • Set the ground rules in advance: cooperation, respecting each other, taking turns, etc.
  • Make them think and solve problems appropriate to their age. Ask the kids questions as you proceed. “What would happen if we added too much flour?” “Why do we need to add baking powder, or, what would happen if we skipped the baking powder?” “What is vanilla used for?” There are also math problems that can be solved in the kitchen as well as history (when and how recipes have come into being) and geography (where a particular recipe originates from).
  • Most importantly have fun! You’re creating memories both you and the children will carry with them for many years to come.If you’re looking for a great way to start cooking with your children, grandchildren, nieces, nephews, etc., this blueberry muffin recipe is perfect.
 It comes together quite easily with simple steps that offer lots of opportunities for participation. The results are fantastic bakery-style muffins filled with juicy berries and topped with a mound of buttery crumbs.

Bakery Style Blueberry Muffins. Tender and moist with a fabulous buttery crumb topping and a lemony drizzle!

Cooking with Kids, tips and ideas.

Cooking with Kids, tips and ideas.

Bakery-Style Blueberry Muffins 4

 You can even include a foreign language lesson, teaching the kids to say, “Bon Appetit!” as they offer their delicious muffins to family, friends, and guests, who will be sure to offer rave reviews.




4.9 from 24 reviews
Bakery Style Lemon-Blueberry Muffins
Prep time
Cook time
Total time
Tender, moist muffins with a buttery streusel topping and a drizzle of sweet lemon glaze. Irresistible!
Recipe type: Bread
Serves: 12
  • 5 tablespoons butter, melted
  • ½ cup sugar
  • ½ cup flour
  • ½ cup oatmeal
  • ¼ teaspoon salt
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • ½ cup buttermilk
  • finely grated zest of 1 lemon
  • 1 teaspoon vanilla
  • 2 cups fresh or frozen blueberries, My favorites are the tiny wild blueberries available at most larger grocery stores.
  • 3 tablespoons lemon (juice)
  • 1 cup powdered sugar
  1. Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners
  2. Make the crumb topping by combining the melted butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside.
  3. Combine flour, baking powder and salt in a medium size bowl. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Divide mixture evenly in the prepared muffin pan. Sprinkle with the crumb topping.
  8. 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.
  9. For lemon glaze, combine powdered sugar and lemon juice in a medium size bowl. Stir with a fork or whisk until smooth.

Bakery Style Blueberry-Lemon Muffins - the kind of muffins you find at a gourmet bakery shop!



  1. says

    Chris the girls are getting so big! Great post and so many good ideas for cooking with kids. I’ve been showing Ollie ingredients when I cook already and I can’t wait to cook with him when he’s big enough!

  2. says

    These look amazing! They look so delicious! Where did you find the paper muffins cups holding the muffins? love the way they look.

  3. says

    Oh you are such a tease! You absolutely can not show me pictures of muffins or cake or bread without showing me the inside because I will throw a hissy fit! Not sure how I’d do that online, but I’ll throw one at home and record it for you and post it to my blog and say “It’s all Chris’s fault! She wouldn’t show me the inside of her beautiful muffins!” These sound just HEAVENLY and I’m a big fan of bakery-style muffins AND blueberry and lemon together. *sigh*

  4. says

    I’m always in a crumby mood here :-p And a lemon mood and definitely a blueberry mood. So these are going on my weekend menu. And if the males in my household are nice, I may even share. …… NAHHHHH.

  5. says

    Oh my, but I could devour a bunch of these. They look great! These may just make an appearance at Easter brunch. Thanks for the inspiration.

  6. Lindsey says

    Just made these muffins… On a scale from one to ridiculously delicious, these are off the chart! Thanks for the fabulous recipe that I can add to my repertoire! Can’t wait till my hubby trys them!

  7. Michelle c says

    I tried the recipe and these were delicious! Very moist and I added a bit more zest because I love lemon. They were a huge hit with my family!

  8. linda Fisher says

    Made these for breakfast this morning and they are sooo delicious!! Love the blueberry and lemon combination.

  9. Angela says

    I used freshly picked Louisiana blueberries (big, fat ones!) and followed the recipe to the letter (including filling to the top of 12 muffin cups, even though it looked like too much — it wasn’t!) adding only my signature sprinkle of cinnamon to the crumb, and these muffins have blown the minds of everyone fortunate enough to have gotten one before they disappeared — like magic! They’re waiting in line for Batch #2 to come out of the oven….heading back to the blueberry patch in the morning! Officially declared a new family tradition! Thank you for sharing your gift :)

  10. Megan says

    I just made these without the crumble but with the drizzle. Totally completely amazing. Best muffin I have ever made. I can’t wait to try them with the crumble. Thank you.

  11. says

    I stumbled across your site while looking for a blueberry lemon muffin recipe. May I say that I LOVE this whole post? I homeschool and run a small cottage school and am forever coming up with cooking activities with the kids. Cooking together is such a great way to teach and to bond with your children. Thanks for the great recipe and am looking forward to more!


  12. Jessica says

    By far the BEST muffin recipe of all time. I’ve made these twice in the past month and the family loves them. Thanks for sharing this incredible recipe. This has become one of my favorite recipes.

  13. Megan says

    Awesome! Batter is very thick, but bakes very nice. Had to bake my double batch for 28-29 min. One of my new favourites.

  14. Kahkshan says

    These are just fabulous-my entire family loved them including my husband who doesn’t really have a sweet tooth. Thank you for posting-plus I do most of my baking with my 4 1/2 year old daughter and this is a wonderful recipe to do with younger children.

  15. Jeff says

    Absolutely fantastic!!
    A symphony of flavor in every bite.
    Thank you for sharing the recipe and the joy of cooking with your grandchildren.
    Cooking was one of the activities my wife and I enjoyed as we were dating.
    We learned so much about each other as we worked together.

  16. Jax says

    I just made these today. WOW is all I can say! The comments I got ranged from, “OMG!”, “This is money!”, “Wow, these are excellent” and so on. Been searching for days for a good recipe for these muffins and found it on google. I picked it because of the 5 star rating and now I can add this to my go to recipe binder. Absolutely delicious! And they actually came out looking like the picture, so that’s awesome on it’s own. I’m going to experiment on making a Vegan version so if it turns out okay, I’ll let you know and share what I used. Also, having lemons right off the tree was great for zesting. I’m so happy to have found these! Making more tomorrow. 5 Star rating and both thumbs up! :-)

  17. Brittany says

    By far the best muffins I have ever made! I have tried many recipes and this one is AMAZING! Thank you for sharing.

  18. Jordan says

    I made this recipe but tweaked it a little bit… I zested an extra lemon into the dough for extra lemony flavors. I also added more lemon juice to the frosting. I substituted 2tbs of sugar in the topping with brown sugar too. Everything tuned out perfect. I like the original recipe too A LOT, but I love brown sugar and lemon together so I couldnt resist!

    Instead of the big muffin trays, I used the regular size cupcake trays and made 24 of them. I baked the same heat but for about 15-17 min instead of the full 25. Worked great!!

  19. Vasu says

    Hello! This was an amazing recipe!!! If I could make a suggestion, making a quick reduction of blueberries, sugar, and red wine vinegar was amazing on top of this already great recipe.

  20. ChristyK says

    I made these muffins this past Sunday morning and they were amazing!! Thanks for sharing the recipe!! I have already passed it on to a friend who thought these were the best muffins she had ever had. :)

  21. Raelyn says

    I made these muffins today for my sister in law who has a newborn. She is dairy free while she is breastfeeding. I subbed coconut oil for butter and hemp milk for the buttermilk. I also used almond meal in place of oatmeal because I was out. They were AMAZING!!!! Seriously too good!

  22. Christina says

    I made these muffins a few days ago and they were, by far, THE BEST MUFFINS EVER! Thank you so much for posting this recipe. Even my hard-to-impress in-laws couldn’t resist! Thank you!

  23. megan says

    I made these this morning and here are some revisions I would make for next time:
    Only 4 Tbsp butter for the crumb topping, it was very wet and clumpy
    Use lemon juice to sour some milk instead of buttermilk
    Bake at 375, it took 40 minutes to bake them at 350
    Use less lemon juice or more powdered sugar for the glaze, it was too runny and sour
    They were still delicious, thanks for the recipe!

  24. Gwen Doggett says

    I was so looking forward to these but I forgot to add the baking powder because it was not listed in the directions. I suppose it should be added with the flour” They were good but not as light as I expected.

    • says

      So sorry your muffins were heavy. It’s in step 2 that it says to combine “flour, baking powder and salt in a medium size bowl. Set aside.”

      I guess you might have missed that. I’m glad they were at least edible.

      I hate it when I waste good ingredients. Hope you’ll try them again, they’re one of our very favorite muffins.

  25. Joe Lundberg says

    Just made these. AWESOME! Such a wonderful taste! Can’t wait to pick local WILD blueberries (smaller, but sweeter!) this summer and try them in this recipe! Do you have any idea of the calories per muffin??

  26. Steph says

    Holy moly, these are amazing! These belong in a gourmet restaurant. I would call them muffin cupcakes but a good afternoon snack or fancy brunch. I am going to pass this recipe to friends! It’s so yummy! I’m voting this my new recipe of the year.

  27. sue griffore says

    I would like to make the muffins. Do you use the white paper cups frequently? I have seen them, but did not want to ruin a recipe by baking them in something other than cupcake papers. Do you have a source? Are they wax coated? Thank you for your help. sue

  28. Candia says

    My mother brought me a bag of fresh blueberries this morning that someone had given to her. I had lemons on hand and found your recipe. I got busy baking and shared with the neighbors and my co-workers. I received rave reviews! They are like a burst of sunshine. Truly delicious and amazing recipe, thank you for sharing!

  29. Kristin says

    Enjoyed making these muffins with my 7 year-old this evening! Simple and delicious–actually my first experience zesting a lemon! Thank you for the recipe!

  30. Susan Hissam says

    I’ve made these many times, always to rave reviews. I recently made several batches of these for a nearby animal rescue group to sell at their yard sale – they were gone in a heartbeat. I do omit the vanilla and add a little freshly squeezed lemon juice to the batter. My favorite muffin recipe. Thanks for posting it!

  31. says

    These are lovely. I would just note that I do think the mini wild blueberries should be requirement. We made them with blueberries we picked, and it was hard to get them adequately filled without blueberry explosions that then made it impossible to remove the muffin from the tin in one piece.

    • says


      The buttermilk in recipes like this helps tenderize the gluten in batter, giving the muffins a tender texture and more body. However, if you don’t have buttermilk, I would just add 2 teaspoons of vinegar or lemon juice to a (scant) 1/2 cup of milk, stir and let it sit for a bit, about 5 minutes. It will get a little curdly but that’s what you want. Use this instead of the buttermilk. It’s a great sub when you don’t have buttermilk or don’t want to buy a whole carton just for one recipe.

      Hope you enjoy the muffins!

  32. Corinne Louie says

    This recipe is great! I made it once using exact measurements, but ate so many that the 2nd time around I chanced using half the butter (for the muffins itself, used the called amount both times for the topping) and doubled the lemon zest. They came out wonderful. I use brown sugar for the crumb topping, and it adds a fantastic richness. First time was with fresh picked blackberries, 2nd time was with frozen blueberries. Thank you so much for posting!

  33. linda says

    i just baked these muffins…they turned out perfect…beautiful to look at, and so light and air, and taste amazing…thank you for sharing

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: