Bakery-Style Lemon Blueberry Muffins

4.91 from 21 votes

Lemon Blueberry Muffins filled with deliciously plump blueberries and fresh lemons.

Prep Time10

Cook Time17

Total Time27

Course: Breakfast

Cuisine: American

Keyword: blueberry muffins, lemon muffins, muffin recipes

Servings: muffins

Calories: 238kcal

Preheat the oven to 425˚F
Prepare a 12 cup muffin pan by either lining with muffin liners or by using a baking spray.
Add the zest of one lemon to the softened butter and cream together until smooth.
Mix in the granulated sugar as well as the lemon juice and the vanilla extract.
Add the room temperature egg and combine well.
In a separate bowl, combine the all-purpose flour, salt, and baking powder.
Add half of the dry ingredients into to the we ingredients.
Add half of the milk.
Mix until ingredients are incorporated.
Mix in the remaining flour mixture and milk.
Mix until combined.
Gently and carefully fold in the blueberries.
Divide the batter equally between 12 muffin cups.
Bake in the preheated oven at 435˚ for 5 minutes.
After 5 minutes, reduce the heat to 375˚ and bake for an additional 10-13 minutes.
Check the center of the muffins with a toothpick for doneness before removing.
Allow the muffins to cool completely before drizzling with lemon glaze.
To make glaze
Combine the lemon juice with the confectioner’s sugar and mix until smooth.
Drizzle on cooled muffins.
Store muffins in air tight container.

Reducing the heat gives the muffins a dome top. Do not bake the muffins at 425˚ for the entire baking time.