Bakery-Style Lemon Blueberry Muffin

If you have ever walked past a bakery window and stopped at a tray of oversized, domed muffins bursting with blueberries, this recipe is your chance to make them at home. These jumbo lemon blueberry muffins are tall, tender, packed with fresh blueberries, bright lemon flavor, and a buttery crumble topping that shatters with every bite. One batch makes eight enormous muffins that look and taste exactly like something from a specialty café

Author: Delicate Kitchen

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8 muffins

Calories: 589 kcal per serving

Ingredients

100 grams - Greek yogurt
150 grams - buttermilk
40 grams - neutral oil
110 grams - butter
2 - eggs
380 grams - flour
1 tbsp - baking powder
1 tsp - baking soda
1 pinch - salt
250 grams - sugar
1 tsp - lemon juice
2 - lemons
1 tsp - vanilla extract
300 grams - fresh blueberries
80 grams - flour
70 grams - butter
70 grams - sugar
1 - lemon

Instructions

Set to 220°C. Line a jumbo muffin tin with large liners or grease each cavity generously.
Combine flour, sugar, and lemon zest. Rub in cold butter until rough and clumpy. Refrigerate while you make the batter.
Beat softened butter and sugar until pale. Add eggs one at a time, then stir in yogurt, buttermilk, oil, vanilla, lemon juice, and lemon zest.
Sift in flour, baking powder, baking soda, and salt. Fold gently until just combined, do not overmix.
Toss blueberries in a teaspoon of flour, then fold carefully into the batter.
Divide batter between 8 jumbo cups, filling almost to the top. Add crumble generously over each muffin and press lightly to adhere.
Bake at 220°C for exactly 6 minutes to create the dome.
Without opening the oven, reduce to 180°C and bake for 30 to 35 minutes until golden and a toothpick comes out clean.
Rest in the tin for 10 minutes, then transfer to a wire rack. Serve warm for the best experience.

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