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Bakery-Style Ultra-Moist Lemon Blueberry Muffins with Lemon Glaze

Three moist Lemon Blueberry Muffins topped with a thick lemon glaze, sitting on a white rectangular plate.
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Follow this recipe to make exceptionally moist, bakery-style lemon blueberry muffins with high domes and a tender crumb, finished with a simple lemon glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup whole milk or buttermilk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1 tablespoon flour (for coating berries)
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate medium bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant. This releases the oils for maximum flavor.
  4. Add the eggs to the lemon sugar mixture and whisk until pale and slightly fluffy.
  5. Whisk in the melted butter, Greek yogurt (or sour cream), milk, lemon juice, and vanilla extract until just combined.
  6. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  7. In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom. Gently fold the coated blueberries into the batter.
  8. Fill the muffin cups nearly to the top, about 3/4 full.
  9. Bake at 425 degrees F (220 degrees C) for 5 minutes. This initial high heat helps create the dome.
  10. Reduce the oven temperature to 375 degrees F (190 degrees C) without opening the door, and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  12. While cooling, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Drizzle over the cooled muffins.

Notes

  • For the best dome, ensure your baking powder and baking soda are fresh.
  • Using room temperature eggs and yogurt helps the batter emulsify better, leading to a more tender crumb.
  • If using frozen blueberries, do not rinse them; toss them directly with the flour before adding them to the batter.
  • To achieve a bakery look, sprinkle a tiny amount of coarse sugar over the tops of the batter before baking.

Nutrition

Find it online: https://whiskdaily.com/lemon-blueberry-muffins-moist-bakery-style/