Bakery Quality Lemon Blueberry Muffins
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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!
PrintBakery 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
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.
These were delicious! A bit of work in changing the “cup” measurements into decilitres, but very well worth it 🙂
I wish I was smart enough to be able to have my recipes easily in both measurements! I don’t know how to cook or bake with any other measurements than how we do it in America, unfortunately! I’m glad they were delicious though!