These Bakery-Style Lemon Blueberry Muffins are a burst of sunshine in every bite, combining zesty lemon and juicy blueberries for a perfect balance of flavors. With a golden, slightly crisp top and a tender, moist crumb, they’re just like the ones from your favorite bakery. Ready in under an hour, they’re ideal for a quick breakfast or a delightful afternoon treat.

The bright citrus aroma mingling with the sweetness of fresh blueberries will fill your kitchen with irresistible warmth. Each muffin is packed with vibrant flavors and textures, making them a crowd-pleaser for any occasion. Whether you’re baking for family or friends, these muffins are sure to bring smiles and requests for seconds.

What You’ll Need for Bakery-Style Lemon Blueberry Muffins

⅔ cup (5oz/142g) sugar (granulated or caster sugar works well)
1 large egg (room temperature for best results)
¼ cup (2oz/57g) plain yogurt (Greek yogurt or sour cream can be substituted)
½ cup (4floz/115ml) flavorless oil (canola, sunflower, or vegetable oil)
⅓ cup (2 ½ floz/71ml) milk (any type of milk works, including plant-based)
1 teaspoon vanilla extract
1 tablespoon lemon zest (freshly grated for the best flavor)
1 ¼ cups (6 ¼ oz/177g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup (5oz/142g) blueberries (fresh or frozen, no need to thaw)

How to Make Bakery-Style Lemon Blueberry Muffins

Preheat the oven to 375°F (190°C) and line 8 muffin cups with paper liners.
In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla, and lemon zest until well combined.
In another bowl, blend together flour, baking powder, and salt.
Combine wet and dry ingredients gently until just mixed. A few lumps are okay—overmixing can make the muffins dense.
Fold in the blueberries carefully to avoid crushing them.
Spoon the batter into the muffin cups, filling them almost to the top for a bakery-style rise.
Bake on an upper-middle rack for 35-40 minutes, or until a knife inserted into the center of a muffin comes out clean.
Let cool in the tin for 10 minutes before transferring to a wire rack.
Serve warm with a cup of tea or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to two months.

Perfect Pairings: Sauce and Topping Ideas

Elevate your muffins with a drizzle of lemon glaze! Simply whisk together 1 cup powdered sugar and 2-3 tablespoons freshly squeezed lemon juice until smooth. For a creamy twist, serve with a dollop of lemon-infused whipped cream—just add a teaspoon of lemon zest to your whipped cream before mixing.

Storage Secrets and Reheating Tips

Keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag for up to 2 months. Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes for that fresh-baked taste.

Mix It Up: Recipe Variations

Swap blueberries for raspberries or blackberries for a different berry twist. For a nutty crunch, fold in ½ cup chopped almonds or walnuts with the blueberries. If you’re out of yogurt, substitute with sour cream or applesauce for equally moist muffins.

Quick Tips for Busy Bakers

Save time by prepping your dry ingredients the night before—just store them in a sealed container. Use a large ice cream scoop to portion the batter evenly into the muffin cups for a neat and speedy process. If using frozen blueberries, toss them in a bit of flour to prevent them from sinking to the bottom of the muffins.