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Bakery Lemon Blueberry Muffins

Author Jacqueline


  • 4 T butter softened
  • 1 cup sugar
  • 1 lemon zested and juiced
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 3 cups flour
  • 1 1/4 cups milk
  • 2 1/2 cups blueberries tossed with 1 T flour
  • Raw sugar for sprinkling (optional)


  • Preheat oven to 350F. Spray two jumbo muffin pans with nonstick spray (or line with liners), 12 total.
  • In a mixing bowl, whisk together the butter and sugar. Add in the zest, juice, eggs, vanilla and milk and whisk to combine.
  • Sprinkle the baking soda and baking powder over, stir in. Add in the flour and stir until combined, but do not overmix.
  • Fold in the blueberries.
  • Divide the batter between the prepared cups and sprinkle with raw sugar (if desired). Bake for 35-40 minutes, until the tops have turned a light golden color. Cool on wire racks.