Bakery Quality Lemon Blueberry Muffins

November 25, 2019Brianna

Costco blueberry muffins are my go to favorite store-bought muffins. I’ve been trying to create a muffin for my collection to have that is just as good or better than a Costco muffin and this is the one. Making these will make you feel really good about your baking skills too because they’re so easy but the result looks fancy!

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Bakery Quality Lemon Blueberry Muffins

Fresh blueberries, a lemon blueberry reduction and a delicious lemon crumble combine to make a homemade version of your favorite bakery muffin!

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Blueberry Reduction-

1 tsp sugar

1 cup blueberries

1 tablespoon lemon juice

1 tsp lemon zest

Muffins-

2 ½ cups flour

1 ¼ cups sugar

1 teaspoon salt

2 ½ teaspoons baking powder

1 cup blueberries

4 tablespoons butter, melted and cooled for at least 5 minutes

¼ cup canola/vegetable oil

2 large eggs

1 cup buttermilk

2 teaspoons vanilla extract

Topping-

½ cup sugar

1 tablespoon lemon juice

1 cup flour

6 tablespoons butter, melted

Instructions

Pre-heat oven to 375 F.

Blueberry Reduction-

Place blueberries, sugar, and lemon juice in a small saucepan over medium low heat. Stir and smoosh blueberries with a spoon every minute or two till mixture is reduced to about ¼ of a cup. About 15 minutes. Let cool for about 10 minutes.

Topping-

Combine sugar and lemon juice in a small bowl. Add flour and butter and mix till crumbly. Set aside.

Muffins-

In a medium mixing bowl combine together flour, sugar, salt, and baking powder. Add in blueberries and gently mix again.

In a separate bowl whisk together eggs, vanilla extract, buttermilk, and oil. Slowly pour in, while whisking, the cooled butter.

Pour liquid mixture into flour mixture and stir with a large spoon till a few flour streaks remain. Do not overmix!

Assembly-

Spray a standard size muffin tin with cooking spray. Evenly distribute mixture into 12 portions of a muffin tin. Muffins will be filled fairly high. Add 1 teaspoon of reduction on top in the middle of each muffin and swirl in a figure 8 motion. Add about 1 ½ tablespoons of the topping to each muffin.

Bake for about 18-20 minutes till an inserted toothpick comes out with a few moist crumbs.

Let cool for 10 minutes in tin before removing muffins to finish cooling on a wire rack.

Notes

Fill each muffin tin up about 3/4 of the way. If you have extra batter after filling a tray, make a few extra.

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Kaisa
Kaisa
3 years ago

These were delicious! A bit of work in changing the “cup” measurements into decilitres, but very well worth it 🙂

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