How to get perfectly tall & domed shaped muffins?

High domed muffin tops are always preferred over flat tops. To get that high top, bake the muffins at 425ºF (232ºC) for 5 minutes and then turn the oven down to a lower heat, that is 375ºF (177ºC) for another 15 minutes. The initial 5 minutes of baking at a higher temperature will push the muffins to rise upwards more rapidly rather than spreading sideways, thus creating that high domed top. The temperature is then lowered for an additional 15 minutes to help the muffins bake all the way through.

Can I make these muffins ahead of time?

Yes, you can make the muffin batter and freeze it for upto 3 months. Let it that overnight in the refrigerator before you bake it and bring it to room temperature. I also do not recommend freezing baked streusel muffins as the streusel top will become soggy and not taste as delicious. These muffins are best consumed within a few days.

Can I scale this recipe?

Even though this is a small batch recipe and yields only 6 large muffins, you can always scale it according to your needs. The baking time stays same as long as you double it. However, if scaling otherwise, make sure to keep an eye on them and keep checking for doneness. They're done when a toothpick inserted comes out clean.

Bakery-Style Lemon Blueberry Muffins

Description

These bakery-style lemon blueberry muffins are have perfectly high-domed tops and are so quick & easy to throw together. Needless to say, these lemon blueberry muffins will make the perfect breakfast or brunch treat for you and your family!

Ingredients

Scale

1 cup (125g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup (56g) unsalted butter, at room temperature
½ cup (100g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
juice of 1 lemon
zest of 1 lemon
¼ cup (56ml) buttermilk, at room temperature
½ cups (95g) fresh blueberries
1 tablespoon raw sugar for sprinkling

Instructions

Preheat oven to 450°F (232°C). Meanwhile, grease and line a 6-cup muffin pan with cupcake liners. Set aside.
In a large bowl, add the unsalted butter and sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 2 minutes. Add in the egg and vanilla and beat until combined. Lastly add in the lemon zest and lemon juice. Beat again until combined thoroughly. The mixture will now be light and fluffy.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt until thoroughly combined.
Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The batter will be slightly thick. Now, add the buttermilk into the batter. Beat on low speed until fully incorporated.
Spoon or scoop the batter into the liners. Fill each liner upto ⅔ full to avoid it from spilling over the sides or sinking. I usually fill them about half a medium cookie scoop each.
Sprinkle each muffin with some raw sugar. Also top with some more fresh blueberries if desired.
Bake muffins for 5 minutes at 450°F (232°C). This initial high temperature helps the muffins to rise and form the perfect dome shape. Reduce the temperature to 350°F (177°C) and bake the muffins for 14-15 minutes or until a toothpick inserted comes out clean.
Transfer the muffin pan to a wire rack immediately when done and allow them to cool.
Store muffins in an airtight container along with some saltline crackers or paper towels at room temperature for upto a week.

Notes

Make sure to store these muffins with a paper towel or some saltine crackers. This helps the muffin tops not become soggy and retain those crunchy exteriors. Incase they still become soggy, you can put them in the oven or air fryer until warm about 5 minutes. It is known to make them better.
If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for you. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your muffins may not turn out marvellous, but they will still be delicious!
I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Muffins, Brunch, Dessert
Cuisine: American

Keywords: brunch recipe, lemon blueberry muffins, bakery style muffins, small batch muffins, buttermilk muffins