Bakery Style Lemon-Blueberry Muffins

Bakery Style Lemon-Blueberry Muffins

In a word: yum.

Think scrumptious.

I love going to the bakery with my mom and just looking at all the options.  It’s so hard to pick!  But then, I pick out something, bite into the beautiful, sweet thing, and – bliss.  I believe that God created baking, so enjoying bliss with a delicious muffin seems quite within biblical reason as long as I don’t idolize it, right?  So, don’t idolize these muffins, just enjoy them to the fullest!  Because tomorrow, they’re not going to be there.  Trust me, I know.

Abby discovered this gem of a muffin last summer when she was looking for ways to use our blueberries.  We didn’t have any lemons, but she substituted orange, and they were still amazing.  Lemons are more compatible to blueberries, so as soon as we tasted these, we made another batch with lemon.  Needless to say, we have made these numerous times since.

These muffins will fall into the bliss category.

They’re the perfect summer muffins with fresh lemons and blueberries topped with crumble and glaze.  It can’t get much better than that unless it’s peanut butter and chocolate.  Or honey, cheese, and craisins, but that’s another category in itself.

I’m planning on entering these into the county and possibly the state fair this year – they’re that amazing!

So, I highly recommend running to the store tomorrow morning for lemons and blueberries so that you can have them for breakfast, because then you’ll know how good they are and then you can make them over and over and over again throughout the summer 😀

There is quite a process to making the muffins, but they are worth every minute.

First, preheat the oven to 350°.  Grease a 12-cup muffin pan or line with paper liners.  (Optional): Chop 2 cups worth of blueberries.  Chopping them will keep them small and more dispersed throughout the muffin, but if you prefer whole, that’s okay too.

DSC_0309 2Make the crumb topping by combining the melted butter, sugar, flour, oatmeal, and salt.  Stir with a fork until crumbs form. Set aside.

DSC_0305 2Combine flour, baking powder, and salt in a medium size bowl.  Set aside.  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.

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.

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Add buttermilk, vanilla, and lemon zest and mix on low until combined.  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.

Divide mixture evenly in the prepared muffin pan.

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Sprinkle with the crumb topping.  The crumb topping generally rolls down from the center during baking as the muffins rise, so make sure to concentrate most of the topping in the middle and press down the crumbs into the batter.  Don’t worry, the topping will disperse throughout the baking time.

DSC_0319 2Bake 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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Bakery Style Blueberry-Lemon Muffins

CRUMB TOPPING

5 tablespoons butter

½ cup sugar

½ cup flour

½ cup oatmeal

1/4 teaspoon salt

MUFFINS

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

GLAZE

3 tablespoons lemon (juice)

1 cup powdered sugar

  • Preheat oven to 350˚F.  Line a 12-cup muffin pan with paper liners and grease.  Chop the blueberries (optional).
  • Make the crumb topping by combining the melted butter, sugar, flour, oatmeal, and salt.  Stir with a fork until crumbs form.  Set aside.
  • Combine flour, baking powder, and salt in a medium size bowl.  Set aside.
  • 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.
  • 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.
  • 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.
  • Divide mixture evenly in the prepared muffin pan.  Sprinkle with the crumb topping.
  • 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.
  • For lemon glaze, combine powdered sugar and lemon juice in a medium size bowl.  Stir with a fork or whisk until smooth.  For a weaker lemon glaze, use half the amount of lemon juice and substitute the rest with milk.

(Today’s recipe came from The Cafe Sucre Farine)

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