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Lemon Blueberry Muffins

Lemon Blueberry Muffins (Domed Tops) — Bakery-Style, Tall, and Moist

Lemon blueberry muffins with domed tops are tender, bakery-style muffins flavored with fresh lemon zest and packed with blueberries, baked hot at the start so they rise tall. This is the kind of muffin you make for weekend brunch, school/work snacks, or anytime you want a bright, not-too-sweet treat year-round.
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Temps de préparation 15 minutes
Temps de cuisson 18 minutes
Catégorie Dessert
Cuisine Canadian
Portions 12 Portions
Calories 300 kcal

Ingrédients
  

  • 2 1/4 Tasses all-purpose flour about 270 g
  • 1 Tasse granulated sugar 200 g
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • Zest of 2 large lemons
  • 2 large eggs
  • 1/2 Tasse unsalted butter melted and cooled slightly (113 g)
  • 1/4 Tasse neutral oil canola/vegetable (60 ml) (optional but recommended for moisture)
  • 3/4 Tasse buttermilk 180 ml (or see substitution below)
  • 2 Tbsp lemon juice 30 ml
  • 2 tsp vanilla extract
  • 1 1/2 Tasses blueberries fresh or frozen (about 225 g)
  • 1 Tbsp all-purpose flour to toss with blueberries
  • Coarse sugar for topping optional

Instructions
 

  • Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with liners (or grease).
  • Whisk flour, baking powder, baking soda, and salt in a large bowl.
  • In another bowl, rub sugar with lemon zest until fragrant. Whisk in eggs, melted butter, oil (if using), buttermilk, lemon juice, and vanilla until smooth.
  • Pour wet into dry and fold just until no dry flour remains.
  • Toss blueberries with 1 Tbsp flour, then fold into batter gently. Rest batter 10–15 minutes.
  • Fill liners nearly to the top. Add coarse sugar if using.
  • Bake 6 minutes at 425°F (220°C). Reduce to 350°F (175°C) and bake 12–16 minutes more, until a toothpick comes out clean or with a few moist crumbs.
  • Cool 5 minutes in pan, then transfer to a rack.

Vidéo

Notes

Substitutions

Blueberries (fresh vs frozen):
  • Frozen works great. Don’t thaw. Add 1–2 minutes to bake time if needed.
Buttermilk:
  • No buttermilk? Use milk + lemon juice (details in recipe card).
  • Kefir works similarly.
Butter + oil:
  • All butter: richer flavor, slightly less moist on day two.
  • All oil: very moist but less buttery flavor.
Lemon:
  • No fresh lemon? Use bottled juice in a pinch, but keep fresh zest if possible.
  • For stronger lemon: add a bit more zest, not more juice (too much juice can tighten the crumb).
Glaze (optional):
A simple lemon glaze makes these more “bakery case” style, but it softens the crisp top. If you want maximum dome texture, skip glaze and use coarse sugar instead.

FAQ

How do I get tall muffin tops at home?
Start hot (425°F/220°C), use a thick batter, rest 10–15 minutes, and fill cups almost to the top.
Can I make jumbo bakery muffins?
Yes—use a jumbo pan. Bake 8 minutes at 425°F (220°C), then 350°F (175°C) for about 18–24 minutes (watch for doneness).
Can I use frozen blueberries?
Yes. Keep them frozen, toss in flour, fold gently, and expect a slightly longer bake.
Why are my muffins dry?
Overbaking is the most common reason. Also avoid overmixing and measure flour correctly (spoon and level).
Why are my muffins gummy in the middle?
Underbaked or too much liquid (extra lemon juice, too much milk). Check oven temp accuracy if it happens often.
Do I need liners?
Not required, but liners help the muffins release cleanly and stay tall without sticking.
Mots clés Muffins