Jumbo Bakery Style Blueberry Lemon Muffins
If you think you’ve had the best bakery style muffin, you might have to rethink that. These blueberry lemon muffins are huge, soft, light, and filled with vibrant bursts of blueberry. A lot of blueberry muffins are baked and the berries are still kind of hard, but these berries are soft and kind of pop in your mouth once you eat them. To be honest, I’m really not a fan of blueberries, but I’ll occasionally eat a blueberry muffin. Let me tell you, these jumbo blueberry lemon muffins are probably one of the best blueberry ones I’ve ever had. Moist, tender, and a crunchy top. Seriously #breakfastgoals.
Not to mention, these jumbo bakery style blueberry lemon muffins are so easy, you’ll want them every morning! Also a mouthful to say and eat. 😉
why are these muffins so delicious?
When I think of blueberry muffins I picture those moist tiny muffins maybe from a hotel or packaged from the store. These are totally different! These muffins are not only twice the size, but also filled with intense blueberry and lemon flavor. The lemon zest adds that extra bit of flavor to the tender crumb and berries.
Now, these muffins are seriously huge. The pictures might not do justice, but these suckers have 2 big scoops in each cup. While the muffins bake, they rise up super tall and the berries pop and create little bursts of flavor.
Also, the whole process is less than 45 minutes! I’ll take some of these every morning please.
Most muffins also have a soft top, but this crunchy top layer is the perfect contrast to the tender and light muffins. All it takes is a little sprinkle of coarse sugar.
what you need
- Baking Powder & Baking Soda
- Ground Cinnamon
- Sour Cream
- Vanilla Extract
- Lemon juice/zest
- Fresh blueberries
- Coarse sugar for top
- 2 bowls
- Large muffin tin
- Tulip muffin papers
how to make the delicious jumbo muffins
To start off this really easy process, pre-heat your oven to 425 F. Line your muffin tin with 10-12 papers. Set aside.
Add flour, baking powder, baking soda, salt, and cinnamon to a large bowl. Whisk. Set aside.
In another medium bowl, whisk oil, butter, sugar, and eggs until completely combined. Next, whisk in your milk, sour cream, lemon juice, vanilla extract, and lemon zest.
Pour the wet ingredients into the dry and gently whisk until just combined, then stop.
Toss the blueberries with 2 tsp of flour until they are completely coated. This will prevent them from sinking through the baking process.
Add the berries to the batter and gently fold with a spatula until evenly distributed. Use a 2oz cookie scoop to scoop the batter into each muffin cavity. Put 2 big scoops into each liner.
Once they are all filled, sprinkle the tops with some coarse/turbinado sugar. Bake at 425 F for 5 minutes, then reduce heat to 350 F and bake for another 25 minutes until the tops are golden and a toothpick comes out clean.
Want some more help? Check out our video here or on our YouTube channel!
the secret behind a tall muffin
You know all those muffins you see in commercials or bakeries and they’re just so big, but when you make them yourself they just end up like flat cupcakes? Muffins are meant to be big right?! The bigger the better! The crumb is so tender, light, and airy. Now, it’s all just a few tricks.
- One of the secrets behind the tall jumbo muffins are the excessive amount of leavening. Normally there is 1-2 tsp of baking powder/soda in a recipe but this has 3 tsp of baking powder and 1/4 tsp baking soda. The high amount of leavening really helps the muffins to puff up.
- The quick baking at 425 F helps the tops to pop up early without affecting the blueberry lemon muffins later in the baking process. This helps the muffins to puff up and set while continuing to bake later on. Dropping the temp helps the muffins to bake without burning the outside.
It’s ok to share the secret, I’ll allow this one time! 😁
substitutions & tricks
If you want to add some different flavors or tricks to your jumbo blueberry lemon muffins, here are the best options.
- You can always skip the lemon, but I definitely recommend keeping it for that extra touch of flavor to the berries.
- These muffins use fresh berries and I definitely recommend getting that, but if you want to use frozen, you can. If you decide to use frozen blueberries, let them thaw before adding them to the batter otherwise they won’t bake properly.
- If jumbo isn’t your thing, you can add 1 scoop of batter to a normal sized muffin pan to make about 15 muffins instead of 10 ish. The baking process is the same except for a little less time towards the end. After the 5 minutes at 425 F, bake for 15-20 minutes at 350 F.
- You could also whip up a quick lemon glaze to top these muffins. (Drooling about this idea)
Here are some fun flavor swaps:
- Instead of cinnamon, add cardamom.
- Add mint or honey.
- Mix in some coconut milk in place for the milk.
- Add some citrus drops. I love adding these drops to my drinks and water, but they’d also be a great touch to these muffins.
how long do they last?
Like most bakeries, it’s really best to eat them the day of baking, but they can also be saved and enjoyed a few days later.
You can saved the muffins at room temp in a bag or cake container for 2-3 days. They will be the freshest during the first few days.
You can also place them covered in the fridge for up to 1 week. Warm them up or eat cold when you’re ready.
- Be careful not to over mix the batter. This will make them dry and crumbly.
- Make sure to toss the berries with a little bit of flour. This will prevent them from sinking in the batter through the baking process.
- You can also cover them and place in the fridge for up to a week. (But really, the first few days is the best in my opinion 😁)
Want more delicious breakfast recipes? Check out my:
Did you make this? Let me know below or on Instagram @tuesday.treats or use #tuesdaytreats2016. I love seeing your creations!
Side note: It’s been a little quiet on the blog lately for some stuff going on, but I’ve got some good summer desserts lined up. Especially since Denver has decided to jump in the deep end at 99 F already!
Jumbo Bakery Style Blueberry Lemon MuffinsCourse: Favorites, Muffins and SconesCuisine: Dessert, BreakfastDifficulty: Easy
These jumbo bakery style blueberry lemon muffins are huge in flavor and size. Bright tender crumb, filled with bursts of berries. I mean, #breakfastgoals right here!
3 cups flour
1 tsp ground cinnamon
3 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup oil
1/3 cup butter, melted (5 tbsp)
1 cup sugar
1/2 cup sour cream/plain yogurt
1 cup milk
1 tbsp vanilla extract
Zest of 1 lemon
3 tsp lemon juice
2 cups fresh blueberries
- To start off this really easy process, pre-heat your oven to 425 F. Line your muffin tin with 10-12 papers. Set aside.
- Add flour, baking powder, baking soda, salt, and cinnamon to a large bowl. Whisk. Set aside.
- In another medium bowl, whisk oil, butter, sugar, and eggs until completely combined.Next, whisk in your milk, sour cream, lemon juice, vanilla extract, and lemon zest. Pour the wet ingredients into the dry and gently whisk until just combined, then stop.
- Toss the blueberries with 2 tsp of flour until they are completely coated. This will prevent them from sinking through the baking process. Add the berries to the batter and gently fold with a spatula until evenly distributed.
- Use a 2oz cookie scoop to scoop the batter into each muffin cavity. Put 2 big scoops into each liner. Once they are all filled, sprinkle the tops with some coarse/turbinado sugar.
- Bake at 425 F for 5 minutes, then reduce heat to 350 F and bake for another 25 minutes until the tops are golden and a toothpick comes out clean. Want some more help? Check out our video here or on our YouTube channel!
- Be careful not to over mix your batter, otherwise the muffins will be dry and crumbly.
- Store covered at room temp for 2-3 days or covered in the fridge for up to 1 week.
- For smaller muffins, add 1 scoop instead of 2 to a normal sized muffin cavity. This will make about 15 muffins. Bake for 5 minutes at 425 F, then another 15-20 at 350 F.