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These Bakery Style Lemon Blueberry Muffins are tender and moist with a buttery streusel topping and a drizzle of sweet lemon glaze. Irresistible!
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 Lemon Blueberry 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. And these Bakery Style Lemon Blueberry Muffins perfectly fit the bill!
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 Lemon Blueberry 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.
How to make cooking with kids fun and non-stressful
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.
You can even include a foreign language lesson, teaching the kids to say, “Bon Appetit!” as they offer their delicious Bakery Style Lemon Blueberry Muffins to family, friends, and guests, who will be sure to offer rave reviews.
Love these Bakery Style Lemon Blueberry Muffins? These Morning Glory Muffins are healthy and crazy delicious, and also a wonderful way to start the day!
- CRUMB TOPPING
- 5 tablespoons butter melted
- ½ cup sugar
- ½ cup flour
- ½ cup rolled oats (aka old fashioned oats)
- 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
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Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners
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Make the crumb topping by combining the melted butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside.
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Combine flour, baking powder and salt in a medium size bowl. Set aside.
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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.
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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.
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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.
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Divide mixture evenly in the prepared muffin pan. Sprinkle with the crumb topping.
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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.
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For lemon glaze, combine powdered sugar and lemon juice in a medium size bowl. Stir with a fork or whisk until smooth.
Maria says
Hi can I freeze these as am making quite a few for children's charity. Thanks
Chris Scheuer says
Hi Maria, yes they freeze well!
Renee Benson says
I just made these and they are absolutely delicious. I will be making them again. 10 Stars.
Lindsay @ The Café Sucre Farine says
Awesome! Thanks, Renee!
Nellie says
These muffins have sealed my baking reputation. Always make them for holiday bazaar and they sell out in minutes. One friend will do anything I ask as long as I give him a few of these. Everyone loves them and expects them for any special occasion.
Chris Scheuer says
That's awesome, Nellie! Thanks for letting us know!
Jean2U says
The muffins were delicious! The oat topping added the perfect crunch. I used 2% milk instead of buttermilk. I followed the rest of the recipe to the letter and the muffins came out perfect. Enjoy.
Chris Scheuer says
Awesome! So glad you enjoyed them, Jean!
Dee says
I can't rate these muffins yet as they are still in the oven baking. I filled my 12 muffin pan (standard size), but still have batter remaining. I'm thinking that I didn't read, or misread the instructions on which pan (standard or jumbo) to use. A little late now as they are baking, but for the future I would like to know. The recipe looks great and I can't wait to try them. I hope I wasn't supposed to use the jumbo size pan. Ugh! Thanks for your help!
Chris Scheuer says
Hi Dee, you were right with a regular size muffin tin. You fill the cups fairly full.
Dee says
Hi Chris! Thank you for your quick response! My first batch is out of the oven, and the lemon drizzle applied. Wow, wow, wow...these muffins are awesome. I'm glad I chose the correct pan from the start. That always makes me a happy baker! Thank you for the recipe, I will definitely make these again and again!
Chris Scheuer says
Thanks for letting us know, Dee!
Leah says
I’ve made this recipe many, many times and each time they turn out beyond perfect! Do you think I could put the batter in a loaf pan to make a sweet bread version?
Chris Scheuer says
Yes, I think you could put the batter in a loaf pan.
Jue says
These muffins are amazing. Everyone in my family loves them. The crumble topping and the lemon glace are just super. Thank you
Chris Scheuer says
Yay! Thanks so much, Jue!
Veronica Webster says
Hi, what kind of sugar should I use for the crumb topping? White or brown?
Chris Scheuer says
Hi Veronica, you can use white sugar for the topping.
Anne says
Should the blueberries be coated with flour to prevent them from sinking to the bottom? I am using your recipe to serve at a brunch on Sunday after a Saturday wedding. Thanks.
Chris Scheuer says
You can do that, Anne. I don't normally. Hope you enjoy the muffins!
Catalina says
I made these a couple of days ago. I cut the recipe in half; it made 6 jumbo size muffins. I may have overloaded them with blueberries, but they were very good. I would have liked more of a lemon flavor, though. On a side note, your recipe for Easy Pumpkin Crumb Muffins still remains my favorite. Thank you!
Chris Scheuer says
Thanks for sharing your results, Catalina!
JWells says
I have been making theses for a few years ever since I found the recipe. It has been a favorite for all. My granddaughter begs for these when she stays over. Today I wanted some with no one to eat them but me. I halved the recipe and used three 7 inch ramekins to bake them in. Gave me plenty of room for the great buttery crumble topping without it falling all over like it does with my muffin pans. A total win again on a great recipe!
Chris Scheuer says
I love that, J! Thanks for letting us know!
Angela says
These are best muffins I have ever made❤️❤️❤️
Chris Scheuer says
That's so awesome, Angela! Thanks for taking the time to leave a review!
Laura says
I have made these multiple times now with gluten free measure for measure flour and they are perfect every time. Just this morning I switched out the lemon and blueberries for chocolate chips and crunchy sugar on top, and the kids are in heaven! Thank you so much for sharing this recipe
Chris Scheuer says
So happy you've enjoyed these muffins, Laura! Thanks so much for sharing your results!! ❤️ Chris
David Scherer says
In the recipe you list oatmeal instead of rolled oats. Does this mean I should cook a pot of oatmeal and use 1/2 cup of that?
Chris Scheuer says
Haha! You got me! In the midwest, where I grew up we called rolled oats, oatmeal. We also called cooked oats oatmeal, go figure!? I will change the recipe to rolled oats. Thanks!
David says
Thanks for quick response. I used rolled oats. My wife seemed to think it was obvious. They're looking mighty fine through the oven window right now!
Chris Scheuer says
Hope you enjoyed them, David!
MLH says
These muffins are amazing. They truly look like they came out of a bakery case. And the flavor is delicious, especially when made our freshly picked blueberries. The crumb topping with the lemon glaze is what takes these from delicious to extraordinary.
Chris Scheuer says
So happy you enjoyed them! Thanks so much for leaving a comment!
Autumn says
I've made these muffins sooooo many times and I absolutely love them! I would completely suggest using the frozen wild blueberries as regular ones are a little much and make for a strange slimy mouth feel lol. But overall these muffins are my go to for my morning breakfasts!
Laura Beck says
I love this recipe. The muffins are always tender and delicious. I recommend your recipe to my friends especially when we go blueberry picking. Always a tasty treat!
Chris Scheuer says
Thanks so much, Laura!
Sarah says
Are the ones pictured jumbo size or are those standard? Would I have to triple the recipe to make 18 jumbo?
Chris Scheuer says
They are standard size. I think doubling the recipe should give you plenty to make at least 18.
Tina says
Can I use cranberries instead of blueberries?
Chris Scheuer says
Hi Tina, you could but cranberries are much more tart than blueberries so you would need to adjust for that.
Tonya says
I came across this re pie this morning and do not have muffin tins. Can I make the as a cake? If so what size pan do you recommend
Chris Scheuer says
Hmmm, I haven't tried this recipe as a cake so I can't say for sure.
Vicki says
Pinterest has recipes for making Blueberry Lemon Cake. I would check there. I hope this helps.