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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.
Roxy says
It made more then 12. I think this recipe is for the larger muffin pans? Bakery size? Yes when you add frozen blueberries it gets thicker. And they were the big ones. Cooling now, reading to put on icing. If they are delicious I will go buy the bigger muffin pans.
Chris Scheuer says
Hi Roxy, I use a regular size muffin pan. The muffins are large and come out with rounded tops.
Carla says
Mine didn’t have rounded tops 🙁 and completely crumbled apart. Great flavor and moist, and I took care not to over mix. Batter seemed fine. Followed the recipe as written. Any suggestions?
Chris Scheuer says
Hmmm, it would be hard for me to say Carla without being with you in the kitchen. So sorry you didn't have great results with these.
Autumn says
I've made these muffins a few times now, and absolutely love them. The first time I didn't make the lemon drizzle til I had almost eaten them all and I found out pretty quickly that it is a must for these muffins. Id suggest for anyone who is just making them, if you don't like the mushiness of blueberries.. use the wild frozen ones. I tried regular frozen blueberries the first time and I ended up picking them all out while I was eating them. Also if anyone is allergic to dairy just add 1/2 cup soy (any nondairy) milk and 1 tbsp of lemon juice instead of the buttermilk.
Chris Scheuer says
Thanks for your great review, Autumn!
Katelyn says
Quite lovely recipe my husband enjoyed them immensely!
Monique says
SO DELICIOUS!! I make these quite often. My 14 year old daughter hoards them 🙂
Chris Scheuer says
I love it!! 🙂
Leslie says
The muffins looks delicious and would like to make them. Is there a specific kind of oatmeal to use? I know there are different kinds.
Thank you,
Leslie
Chris Scheuer says
Hi Leslie, yes - I use old-fashioned oats.
Dinene Quick says
Hi. I would like to make these for a church function. Do you use old-fashioned quick oats? Thanks for clarifying. Can't wait to try the recipe.
Chris Scheuer says
Hi Dinene, I use old fashioned whole oats, not quick. Hope you enjoy the muffins!
Valerie says
YUM. These are fantastic. I used fresh blueberries and I added more lemon zest than was called for, juat because I felt like it 😄. Delicious!
Chris Scheuer says
Thanks so much Valerie, you're making me want to run to the kitchen and make muffins 🙂
Coral says
Hi there. Not sure what I did wrong. I followed the recipe to a T, but my batter came out super thick, like the consistency of cookie dough. Is that how it is supposed to turn out or should it be runnier like pancake batter? Thanks, Coral
Chris Scheuer says
Hi Coral, not sure what happened, not being in your kitchen with you. The batter should not be super thick though.
Brianna J Ecklid says
Hey April!
I have made this recipe about 4 times and I have had the same exact issue. I believe the issue revolves around the frozen blueberries and their size. Are you using them, and if so, do you notice your batter is as thick as a thick butter cream and cold? The recipe mentions using small blueberries, when I use the "normal" sized ones, the batter is extremely thick. I have learned to cook them for longer, checking on them every five minutes or so after the baking time mentioned on the recipe. They turn out just fine!
Brianna J Ecklid says
CORAL! Not April! I read the date as your name! Lord, it has been a looooong day!
Chris Scheuer says
Hi Brianna, once you add the frozen blueberries, the batter does get cold and thicker. I always use the small "wild" blueberries. Thanks for sharing your results!
Nikki R. says
LOVE LOVE LOVE this recipe and have made it several times for myself and my little guys! I'm planning a breakfast for a girlfriend this next week who is dairy free. I could do unsweetened almond milk and dairy free butter -- don't you think? Also, do you have a thought to replace the buttermilk? Or just best to go a different direction? I just love these so much and would want to make these 🙂
Chris Scheuer says
So happy you've enjoyed this recipe, Nikki! As far as making them dairy free, I would hate to advise you since I haven't personally tried it. I'm wondering if another recipe might be better that you don't have to experiment so much with. These muffins are amazing and you wouldn't have to tinker with the recipe at all: https://thecafesucrefarine.com/morning-glory-muffins/
Theresa says
Dairy free buttermilk can be made from using 1 tablespoon of white vinegar or lemon juice in a measuring cup and filling with unsweetened almond milk to total one cup. Use what you need in the recipe and save the rest for pancakes. My daughter is allergic to dairy and I have done this substitution in many recipes. It tastes amazing and you can't tell it's dairy free. For dairy free butter, make sure it's good quality like Earth's balance dairy free butter. It will make a huge difference in the taste!
Chris Scheuer says
Thaks so much Theresa! That's great to know!
Kayla says
How well wll this recipe work with honey in plave of sugar? Thanks! Love the recipe!
Chris Scheuer says
Hi Kayla, I'm afraid the results would be quite different as honey has much more liquid volume than sugar. I haven't tried it so I can't say for sure.
Debbie says
Hi is it ok to use a fan forced oven for these and does the temperature need to be lowered and also can these be stored in the freezer till needed thank you
Cindy Lane says
Made these recently and just now getting around to reviewing.
Cindy Lane says
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.
Morag Miller says
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.
Chris Scheuer says
I love that Morag! So happy you enjoyed them!
Kaja says
Hi. Could I use 11% fat plain yougurt (super thick) instead of buttermilk? thanks
Chris Scheuer says
Hi Kaja, yes definitely. But I would thin it a bit with some milk.
MANISHA says
Hi...this recipe looks amazing and I'm excited to try it. Do you think I could make mini muffins with this recipe and if so, what should I reduce the baking time to in your opinion?
Thank you!
Chris Scheuer says
Hi Manisha, I'm sure you could make mini muffins although since I've never done that I don't feel good giving you a baking time. I'd hate to guess and then have them be over or under done!
Emma says
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 😊
Chris Scheuer says
Enjoy!! I think you'll like them pregnant or not! Probably a little more being pregnant though. I remember how wonderful certain things tasted 🙂
Alice says
I just made these with my 3 yo granddaughter. They were delicious! Thanks for sucha lovely recipe.
Chris Scheuer says
That's awesome Alice, how fun!
Stacey says
Is the oatmeal the old fashioned or quick oats?
Chris Scheuer says
I use old fashioned oats.
Brook Teal says
I just made these muffins this morning and my son was thrilled. I left out the oatmeal for the crumble and added a smidge of lemon juice, also I was too tired to make the icing. They were perfect. However next time I want to try it exactly as you have it listed. Great recipe! Thanks so much.
Chris Scheuer says
Thanks Brook, so happy you enjoyed them! Glad to see the recipe's very adaptable!
bonnie says
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.
Chris Scheuer says
Thanks so much Bonnie, such a sweet comment! Have a blessed Thanksgiving!
Diana says
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?
Diana says
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??
Chris Scheuer says
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!
Diana says
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?
Chris Scheuer says
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.
Diana says
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.
Chris Scheuer says
Hi Diana, I use salted butter. No problem, ask as many questions as you need to 🙂
Bec says
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! 🙂
Chris Scheuer says
Oh, that's so sweet Bec! Thank you for your encouragement! We love them too!
LishaBeth says
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
Chris Scheuer says
So glad you enjoyed them! There's something magical about the combination of blueberries and lemon!
Gil says
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
Chris Scheuer says
Bravo to your daughter, that's awesome! Hope you all enjoyed them. Thanks for taking the time to leave a comment.
Lauren says
Do you think I could add chopped walnuts to this? If so, would I adjust any other ingredients? Thanks! Looking forward to making these.
Chris Scheuer says
No, just add maybe a 1/2 cup of chopped walnuts Lauren.
Kaitlin says
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.
Chris Scheuer says
That's so cool Kaitlin, way to go!
Dianne says
Fantastic Recipe!! Our new favourite muffins!
Chris Scheuer says
So glad you enjoyed them Dianne!
Jackie G says
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!?
Chris Scheuer says
That sounds delicious! Let us know if you try it 🙂
Amber says
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.
Chris Scheuer says
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!