Bakery Style Lemon Blueberry Muffins Recipe | Yummly
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Bakery Style Lemon Blueberry Muffins

Cassandra Alexander: "The muffins were very good. Too many steps! I wii…" Read More
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  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 4 tablespoons butter (softened)
  • 4 tablespoons vegetable oil (divided)
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 3 tablespoons fresh lemon juice
  • 1 2/3 cups fresh blueberries
  • 1 1/2 tablespoons sparkling sugar
  • 1 tablespoon fresh lemon juice
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    NutritionView More

    Sodium10% DV250mg
    Fat18% DV12g
    Protein10% DV5g
    Carbs14% DV42g
    Fiber4% DV1g
    Calories290Calories from Fat110
    Total Fat12g18%
    Saturated Fat4g20%
    Trans Fat0g
    Calories from Fat110
    Total Carbohydrate42g14%
    Dietary Fiber1g4%
    Vitamin A6%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags


    Cassandra Alexander 8 months ago
    The muffins were very good. Too many steps! I wii make again when there’s time.
    Angela J. a year ago
    They turned out great. Very moist. I enjoy the hint of lemon in these. I will definitely make them again.
    Amanda Hellwig 2 years ago
    I used this recipe as a guide - I used several substitutes as I was missing a lot of ingredients Substitute - Honey for sugar - just a little healthier - Sour cream for low fat Greek yogurt - Condensed milk for buttermilk: ensure to mix lemon juice with condensed milk first I love lemon so I added more zest and an extra tbsp of lemon juice
    chantelle G 2 years ago
    I definitely could have put more mix in each. Despite that, they came out devine. delicious!
    Dee56 2 years ago
    Wonderful muffins! I made these for my daughter and husband, and they loved them. Just enough lemon and not too sweet. I used raw sugar on top.
    Tayler Close 2 years ago
    not good too much lemon
    Kat 2 years ago
    These are really great. I changed the recipe a tad (I had no buttermilk or regular milk so I made buttermilk with half and half and I added a few more blueberries) and they turned out delicious. I also don’t have an electric mixer so just did it by hand and it was fine. I didn’t add the glaze or sugar on top, just plain muffins and they don’t need anything else. Next time I’ll add maybe 3 tbsp of lemon zest cause I love that flavour. All in all these will be my new go-to. Very moist.
    Lisa Ortega 2 years ago
    Moist & delicious will definitely make these again, pinned!
    Burdine 2 years ago
    Muffins were great! They took some effort to make but everyone LOVED them and they stayed fresh for quite a few days.
    Sandy D. 3 years ago
    muffins were delicious!
    Will C. 3 years ago
    Tasted so good. Definitely will be made again
    Cheryl Baugus 3 years ago
    These muffins were amazing! I followed the directions using the sugar topping rather than the glaze. I wouldn’t change a thing. They were perfect with fresh blueberries grown by my parents!
    stephanie p. 3 years ago
    Amazing recipe! I had to bake them a little longer at 400° because we like them crispy and browned on top. I will definitely make this again.
    Blaire Johnson 3 years ago
    5 stars without a question! I cannot rave enough how delicious these muffins taste and they were so fun to make also! i used the rind of an entire lemon. the part of the recipe where you are using your fingers to incorporate the lemon rind and sugar-coolest thing ever! i also used a pint of blueberries, not sure if the measurement in the recipe equals a pint, but i threw the whole thing in. I used the fancy sugar topping and am glad that i did. a lemon glaze would have been too much lemon.
    P Kelly 3 years ago
    Very well. Great reviews
    Kate Ambach 3 years ago
    Just what we wanted. This will be my go-to blueberry muffin recipe from now on. Especially love the lemon.
    Jenna H. 5 years ago
    They turnt out great! I left out the lemon and used brown sugar instead, which I think made these cupcakes even better than they would have been! This was a really good muffins recipe
    Kelly Mierzejewski 5 years ago
    With a few substitutions (1/2 whole wheat and Greek yogurt for the sour cream and water instead of milk) these were the best muffins I have ever made.