Bakery Style Blueberry-Lemon Muffins

These Bakery Style Blueberry-Lemon 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 Blueberry-Lemon Muffins with another wonderful crumb topping – see what I mean?

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

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.

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.
 It comes together quite easily with simple steps that offer lots of opportunities for participation. The results are fantastic bakery-style blueberry-lemon 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 Bakery Style Blueberry-Lemon Muffins to family, friends, and guests, who will be sure to offer rave reviews.

Love muffins? These Morning Glory Muffins are healthy and crazy delicious, definitely a wonderful way to start the day!


Bakery Style Lemon-Blueberry Muffins

4.9 from 38 reviews

These Bakery Style Blueberry-Lmon Muffins are tender and moist with a buttery streusel topping and a drizzle of sweet lemon glaze. Irresistible!

  • Author:
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 12
  • Category: Bread


  • 5 tablespoons butter, melted
  • ½ cup sugar
  • ½ cup flour
  • ½ cup oatmeal
  • 1/4 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.








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

152 thoughts on “Bakery Style Blueberry-Lemon Muffins”

    • I only had very large fresh blueberries and they worked fine although a smaller berry probably would be better. My husband said these were some of the best muffins he had ever tasted and I agree!! They were incredible! I use Watkins Vanilla Nut for all of my vanilla extract use and it worked great. These were moist and had an amazing flavor with the lemon, blueberry and crumb topping with the glaze. These are my go to muffins every time now! Thanks for the recipe.

  • My daughter and I bake at least 3 times a week. We have a lot of favorite recipes but when I made this one my son and husband said this has moved to the number one muffin for them! It was perfect! Perfect amount of lemon, blueberries crumble and glaze. can’t wait to try more of your recipes.

  • Idk if it’s pregnancy cravings or just a good ol fashion sweet tooth but I bought lemons and blueberries at the supermarket with muffins in mind. Glad I found this recipe, and the girls helping in the kitchen are so cute.. just found out I’m having a girl can’t wait 😊

  • 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!

  • 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!

  • 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. 🙂

  • 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.

  • 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!!

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

  • 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! 🙂

  • 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.

  • 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.

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

  • 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.

  • 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!


  • 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.

  • 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 🙂

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

  • 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!

  • 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!

  • 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.

  • 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.

  • 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*

  • 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!

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