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Easy, Moist, Bakery Style Lemon Blueberry Muffins

Close-up of a moist Lemon Blueberry Muffin cut in half, showing juicy blueberries and lemon zest.
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Follow this simple recipe to make moist, bakery-style lemon blueberry muffins with a high dome and bright flavor.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup milk
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • For the topping: 2 tablespoons coarse sugar (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, sour cream, lemon zest, and lemon juice until just combined.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few streaks of flour are acceptable for a moist texture.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar, if using.
  7. Bake at 425°F (220°C) for 5 minutes. This high initial heat helps create the dome.
  8. Reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best dome, ensure your oven temperature is accurate. Use an oven thermometer if possible.
  • Do not overmix the batter; mixing too much develops gluten, resulting in tough, less moist muffins.
  • Toss the blueberries lightly in one teaspoon of flour before folding them into the batter to help prevent them from sinking to the bottom.

Nutrition

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