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.

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.




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

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.

140 thoughts on “Bakery Style Blueberry-Lemon Muffins”

  • Hello, just wanted to wish you a happy Thanksgiving. I truly enjoy all of your positive posts and all of your reply’s that a lot of other blogs do not take the time to do. Many of your recipes will be on our table. God Bless you. Please keep up the good positive blogs. Thanks you.

      • I’ve always wondered…if you don’t have buttermilk, could your replace it with regular milk? Would it change the recipe drastically?

        Also when baking with frozen blueberries, are you supposed to let them defrost a little before folding them into the batter? Or just add them in frozen? Would the baking time increase if it were frozen blueberries compared to fresh? If so, by approximately how much?

      • I’ve always wondered…if you don’t have buttermilk, could your replace it with regular milk? Would it change the recipe drastically?

        Also when baking with frozen blueberries, are you supposed to let them defrost a little before folding them into the batter? Or just add them in frozen? Would the baking time increase if it were frozen blueberries compared to fresh? If so, by approximately how much??

        • Hello Diana,
          Good questions! Don’t substitute regular milk for buttermilk as there is a chemical reaction that occurs when the acid in buttermilk combines with the leavening agent in baked goods. It’s quite magical and produces tender, light, delicious baked goods. That being said, the good news is, that you can easily make your own buttermilk. Just take a cup of milk, and add1 tablespoon of fresh lemon juice or plain white vinegar. Stir, then wait 5 minutes, then use just like you would buttermilk.
          As for the blueberries, when baking with frozen blueberries, always leave them frozen. If you allow them to thaw, you will have really messy looking baked good either solid blue or with big blue streaks running through. Leave the blueberries in the freezer till ready to add them to the batter. Then quickly fold them in as the cold will make your batter stiffer. Most recipes that call for frozen blueberries have already taken that into account as far as the baking time although there is usually a range. For example 15-20 minutes or something like that. With the frozen berries, it would probably be closer to the 20 minutes.
          Hope that helps and enjoy!

          • For this particular recipe and frozen blueberries, would it be best to go 22 minutes as your recipe suggests? Or is it only for fresh ones?

          • Every oven is a little different. I usually set my timer for a few minutes before they should be done and then watch them carefully for the next few minutes. That’s why there’s often a range of time, like in this recipe, 22-25 minutes. Just watch them closely near the end.

          • In addition to your ingredient on butter, do you use unsalted or salted? Or it doesn’t matter? Would it apply to both the crumb topping and muffin themselves?

            Sorry for so many questions. I really want to follow the recipe as closely as possible.

  • All I can say is WOW. I’ve made a LOT of different blueberry muffin recipes and though most were very good while they were warm or shortly after they cooled, they became very dry very quickly. A glass of milk was needed to wash them down if we had some left later in the day or the next day. These, however, are amazing! They stay moist and have the most incredible flavor. Thank you so much for posting. My search for the perfect blueberry muffin recipe is over! 🙂

  • A+! This recipe was amazing! I did everything as instructed and added a few chia seeds. AMAZING!!!! Thank you very much for sharing. I WILL definitely make these again

  • my 11 year old daughter just made these – they look even better in our kitchen…lol
    we’re cooling them off now and will try them in 15 minutes…
    thanks for the recipe.

    Trevino Family
    Houston Texas

  • I made these for a 4h baking competition and they won grand champion! These are some of the best muffins I’ve ever had and the recipe wasn’t too hard to follow.

  • These turned out perfect!!! Can’t wait to make them again! I wonder if I can use cranberries instead of blueberries and orange zest instead of lemon zest to make these season for fall/winter!?

  • Thank You for this recipe!!! I made these the other day and my entire family loved them! Loved them soo much they want me to bring a few dozen of them to a family reunion for breakfast. My question is is have you tried freezing them for later? I might have to make them before hand since I work right up till we leave.

    • Thanks Amber, so happy you enjoyed them! Yes they freeze very nicely. I usually freeze them, uncovered for about an hour till they’re fairly well frozen, then slip them into an airtight container. That way, they don’t get smushed. Hope your family reunion is wonderful!

  • My neighbor recently went a little nuts at a u-pick farm and brought me a ton of fresh blueberries. I found your post via Pinterest. I followed it exactly as written. These were the best homemade blueberry muffins I’ve ever made! Really delicious. Thanks for sharing the recipe with us.

  • My family said these were the best muffins they have ever eaten! They were divine for sure. My blueberries were huge and I was worried that would be a problem, but it was not. They were perfection and a flavor that was so refreshing with the lemon. Absolutely loved them! Will be making them over and over 🙂

  • Thank you for this recipe. These muffins are fantastic! Took them to our pre-church coffee time -many compliments including they looked like they came from a bakery!

  • Thank you for this recipe! I made the muffins, and they looked like your picture! Everyone who tasted them raved! Well worth the time and effort! I ended up with 16 muffins…they were all perfect! Thanks again! 🙂

  • Thanks for this! Made some for colleagues and for mother’s day (today in the UK) and they turned out fantastic. Love the quantity of blueberries in these.

    I was very worried too because I don’t have an electric mixer, and get tired after about 2 seconds of stirring anything so I kind of just mixed the melted butter and sugar together in a general sort of way

    Also I used milk instead of buttermilk, because that’s what I had. No problems there either.

    Did anyone else follow the crumb recipe quantities and end up with enough topping to coat their whole house? I think I’ll just make a quarter of it next time!

    I couldn’t believe how great they looked when they came out and how juicy they taste. Got over=excited and iced them while hot and the icing went a bit pink xD Artistic licence and all that.

    • I love your comment Elin! The amount of crumbles is probably normal in the States, but not so much in Europe! LOL! We like our sweets!! Just a great excuse to make a second batch, right? 🙂

  • I just tried these and they’re absolutely amazing!! I reduced the sugar in the muffin batter by 50g and another 30g from the crumb topping and they were the perfect sweetness for me with the glaze. Thank you so much for the beautiful recipe!

  • I have made these twice with the taste being the best for lemon blueberry muffins. I used frozen organic jumbo blueberries but they didn’t look like yours mine rose but then flattened out over the muffin pan with several joining together.. The taste was wonderful but the appearance needed some help. Any suggestions?

    • Hi Martha,
      I have a few thoughts about why they may flatten out like that. I wonder if the jumbo blueberries have too much moisture and that might be causing the muffins to flatten. I would also try preheating your oven to 400˚F and then turning it down to 350 when you put the muffins in. Sometimes that extra heat can give the batter the boost it needs to rise and not flatten out.

  • My family’s favorite by a long shot. They ask me for them almost every other day! I didn’t even add the glaze and my family was fighting over these gems.
    My muffins raised up pretty high over the lip of the muffin tin and made it a little difficult to get them out. I had sprayed the pan rather than using liners – is that ok? I’m not sure if it was too much batter, not enough spray or what. I’ll try again and see what happens. It sure didn’t impact the flavor!
    Thanks for the recipe – it’s bookmarked!

  • 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

  • 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!

    • Hi,

      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!

  • 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.

  • 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!

  • 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!

  • 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!

  • 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

  • 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.

  • 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??

  • 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.

    • 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.

  • 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!

  • 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!

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