Bakery-Style Lemon Blueberry Muffins (Edit recipe)

These bakery-style lemon blueberry muffins will be your go to recipe every time. A perfect balance of citrus and berry, in every single bite.

10 minutes

22 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	201
Fat:	9 g
Carbohydrates:	27 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	108 mg
Fiber:	0 g
Sugars:	17 g
Calculated per serving.

by Morgan Peaceman

View original recipe

Serves: 12

Ingredients

2 whole Eggs, large (room temperature)
1 cup Cane Sugar
.5 cup Whole Milk
.5 cup Olive Oil, or avocado
1 cup Blueberries
1 Tbsp Lemon zest
2 Tbsp Lemon Juice, fresh squeezed
256 grams All Purpose Flour, (approx. 2 cups)
1 tsp Baking Powder
.5 tsp Baking Soda

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, combine the eggs, sugar, milk, and oil with a hand whisk. Whisk until the oil is incorporated.
Pour in the zest and lemon juice and whisk again until just combined.
In a separate bowl, sift (or using a silicone spatula, mix) together the flour, baking soda, baking powder, and pinch of salt.
To the wet ingredients, pour in the dry and whisk until the flour JUST comes together with the wet ingredients. Try not to over mix. The batter will get thick and may be a little lumpy.
Let the batter sit for 20 minutes on the counter. Meanwhile, preheat the oven to 375 degrees and line a muffin tray, pre-grease the muffin liners.
Using a large cookie scoop, scoop some batter evenly across the muffin tin. The batter should go 3/4 of the way up in each well.
Bake for 22 minutes and let cool for 15 minutes afterwards. You can take them out of the liner and let them fully cool on a wire rack.