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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.
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!
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. 🙂
Chris Scheuer says
Thanks for letting us know! So glad you enjoyed them!
Lindsi says
Would these work in a larger 6 muffin pan? If so how long would one bake these? Looks beautiful...
Chris Scheuer says
Yes, these would work although you might get more than 6. I would add 5 minutes and then check them with a toothpick.
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.
Chris Scheuer says
Yum, sounds wonderful!
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!!
Chris Scheuer says
Thanks for letting us know, love your adaptations!
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.
Chris Scheuer says
Thanks so much Brittany, they're some of our favorites too!
Jax says
PS .. I forgot to rate so am giving 5 stars now.
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! 🙂
Chris Scheuer says
Thanks so much Jax, so happy you enjoyed them. I have to admit I'm a bit, well really super, jealous that you have a lemon tree right in your yard!
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.
Chris Scheuer says
Thanks Jeff, I appreciate your kind words!
Kahkshan says
Forgot to rate recipe-5 stars of course!
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.
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.
KImberly says
Made these this morning with my 5 yr. old daughter. They were scrumptious! and super easy!
C.L.W says
These are, by far, the best muffins ever. Thanks for this fabulous recipe!
Stacy says
Love these!!! Off to make another batch. Thanks for a great recipe!
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.
Chris Scheuer says
Thanks Jessica, we love these too. Now you've made me want to whip up a batch 🙂
Christine says
How much salt goes in the crumb mixture?
Christa Brown 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!
Christa Brown@littlelogcottageschool.com
Chris Scheuer says
Thanks so much Christa. I love cooking with kids and you're right, there's so much to teach them in the process!
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.
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 🙂
Chris Scheuer says
Thanks for letting us know. So happy you had such great results!
linda Fisher says
Made these for breakfast this morning and they are sooo delicious!! Love the blueberry and lemon combination.
Chris Scheuer says
Yeah! Thanks for taking the time to leave a comment 🙂
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!
Chris Scheuer says
Thanks so much for letting us know!
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!
Chris Scheuer says
Thank you Lindsey, I'm so happy you enjoyed them 🙂 Hope he like them as well!
Adri 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.
Lori @ RecipeGirl says
These muffins are gorgeous. I featured them on my Facebook page this AM with a link to your Parade article 🙂
Chris Scheuer says
Thank you Lori, I really appreciate that!