Bakery-Style Lemon Blueberry Muffins

Ingredients

• 0.5 cup all-purpose flour (For the crumb topping)
• 2 tbsp cornstarch (For the crumb topping)
• 0.25 cup light brown sugar (For the crumb topping)
• 0.25 cup granulated sugar (For the crumb topping)
• 6 tbsp salted butter (Melted; for the crumb topping)
• 1 tsp lemon zest (For the crumb topping)
• 0.5 cup unsalted butter (Melted)
• 1 cup granulated sugar (For the muffin batter)
• 2 tsp baking powder
• 0.5 tsp baking soda
• salt (A pinch)
• 2 tbsp lemon juice
• 2 tbsp lemon zest (For the muffin batter)
• 1 tbsp vanilla bean paste or vanilla extract (Use either vanilla bean paste or vanilla extract)
• 2.5 cups all-purpose flour (Reserve 2 tablespoons of the dry mixture to coat the blueberries)
• 2 eggs (Room temperature)
• 1.5 cups blueberries
• 1 cup buttermilk (Room temperature; see source note)
• 0.25 cup sour cream (Room temperature)
• 2 tbsp neutral oil

Steps

1. 1

   Preheat the oven to 425°F (220°C). Prepare a muffin tin by lining it with muffin liners or greasing it.

2. 2

   For the muffin batter, place the 2 tablespoons of lemon zest and the granulated sugar in a mixing bowl. Rub the zest into the sugar with your fingers until the mixture is fragrant.

3. 3

   Add the melted unsalted butter to the lemon sugar and mix until well combined.

4. 4

   Add the room-temperature eggs and whisk for 2–3 minutes, until the mixture is pale in color.

5. 5

   Add the room-temperature buttermilk, vanilla bean paste or vanilla extract, room-temperature sour cream, and neutral oil. Mix until well combined.

6. 6

   Add the lemon juice and mix it into the wet ingredients.

7. 7

   In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of this dry mixture for coating the blueberries.

8. 8

   Pour the wet mixture into the dry ingredients and mix only until just combined. Do not overmix.

9. 9

   Toss the blueberries with the reserved 2 tablespoons of dry mixture, then add the coated blueberries to the batter and fold them in gently.

10. 10

    Let the batter sit at room temperature for 30 minutes. Do not mix the batter again after it has rested.

11. 11

    Make the crumb topping by mixing the melted salted butter, granulated sugar, lemon zest, and light brown sugar in a bowl until a paste forms.

12. 12

    Add the all-purpose flour and cornstarch to the butter mixture. Mix until the topping is crumbly and coarse.

13. 13

    Divide the muffin batter evenly among the prepared muffin cups.

14. 14

    Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C).

15. 15

    Continue baking for an additional 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

16. 16

    Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

The source provides instructions for making the crumb topping but does not explicitly state when to place it on the muffin batter. The topping should therefore be considered prepared but its application is unspecified in the supplied method. The source mentions a buttermilk note, but no additional note text was provided.

Nutrition per serving

• muffins
• dessert
• baked
• fruit
• lemon
• blueberry
• vegetarian
• American baking