Bakerystyle Blueberry Lemon Muffins That Tower
Recipe Introduction
Quick Hook
Ever wondered how bakeries get those sky-high muffins? Honestly, I did too! This bakery style muffins recipe gives you that gorgeous rise and irresistible taste. Get ready for blueberry and lemon perfection!
Brief Overview
These Bakery Style Blueberry Lemon Muffins are inspired by the patisseries you love. Originating as a popular American baked good, they are perfect for breakfast or brunch.
They require some finesse and are of medium difficulty, but they're worth it. This recipe makes 12 muffins for sharing!
Main Benefits
These muffins are a treat and provide some antioxidants from the blueberries. Honestly, they are perfect for a weekend brunch or a special occasion treat.
What makes these extra special? The tall and tender crumb, with that burst of lemon.
Craving those Amazing Bakery Style Muffins?
Let's talk about how to nail those beautiful, tall bakery style muffins at home. We are going to bake muffins.
Think: moist, flavourful, and boasting that perfect domed top. I always wanted homemade bakery muffins . These are not just any muffin recipes .
They're a game changer! Did you know, the average person eats around 12 muffins a year? Let's make those muffins amazing .
Let’s Gather the Good Stuff.
So, what goes into these little pockets of joy? Here is a summary of the bakery style muffin ingredients : We start with the basics.
You need Flour, sugar, baking powder, baking soda, salt, and lemon zest. Don’t skip the zest! For wet ingredients, you need melted butter, eggs, buttermilk, vegetable oil, and vanilla extract.
Oh, and lots of blueberries!
This Jumbo muffins recipe works best with high-quality ingredients. Good butter makes all the difference.
Ingredients & Equipment for Epic Bakery Style Muffins
So, you wanna make some seriously good bakery style muffins ? Awesome! These aren't just any old muffins, these bakery style muffins are the kind that make you go "Oh my gosh!" when you see them.
Tall muffins are what we're aiming for, those gorgeous, domed tops you see at fancy coffee shops. Let's get started.
Muffin Recipes : What You'll Need
Okay, let's break down what you'll need to make these Lemon Blueberry Muffins sing. We will start with the recipe ingredients and all the equipment that you will need to reproduce this jumbo muffins recipe .
Main Ingredients
- All-Purpose Flour: 2 ½ cups (315g) . Make sure to spoon and level it! Honestly, too much flour is a muffin killer.
- Granulated Sugar: 1 cup (200g) .
- Baking Powder: 2 ½ teaspoons . This is KEY for the rise, so don't skimp.
- Baking Soda: ½ teaspoon . Works with the baking powder for ultimate lift.
- Salt: ½ teaspoon .
- Lemon Zest: 2 Tablespoons (10g) , from about 2 large lemons. The zest is where all the real lemon flavour is.
- Unsalted Butter: ½ cup (115g) , melted and slightly cooled. Hot butter can cook the eggs!
- Large Eggs: 2 . Lightly beaten.
- Buttermilk: ¾ cup (180ml) . Buttermilk is key for a tender crumb. See below for substitutions.
- Vegetable Oil: ¼ cup (60ml) . Keeps the muffins moist.
- Vanilla Extract: 1 teaspoon .
- Blueberries: 1 ½ cups (180g) , fresh or frozen (do NOT thaw frozen ones).
- Optional Topping: 2 Tablespoons granulated sugar for sprinkling.
Quality Indicators : For the butter, use a good quality brand that you love the taste of. It makes a difference.
For Desserts Using Blueberries , look for plump, firm berries with a good color.
Seasoning Notes
Let's talk flavor! The lemon zest and vanilla are your main aromatics. You can add a pinch of nutmeg if you want a little warmth.
Don't be scared. For Lemon Blueberry Muffins play with the flavor, you can substitute lemon with orange or lime.
Quick Substitution Options: If you don't have buttermilk, add 1 tablespoon of lemon juice to milk, fill to the ¾ cup mark.
Let it sit for 5 minutes. Boom! Vegetable oil is fine, you can also use melted coconut oil or canola oil.
Equipment Needed
- 12-cup muffin tin.
- Muffin liners (optional, but recommended). Liners make cleanup so much easier.
- Large mixing bowl.
- Whisk.
- Rubber spatula or wooden spoon.
- Measuring cups and spoons.
- Ice cream scoop (optional, for even filling).
Honestly, an ice cream scoop makes filling the muffin tins a breeze. Makes your Homemade Bakery Muffins as tall as the pros!.
If you don't have liners, grease the tin really well. Nobody wants stuck muffins, and that's a fact.
Baking Bakery Style Muffins: The Secret to Towering Treats
Oh my gosh, let's talk bakery style muffins ! You know, the kind that make you go "Wow!" when you see them? Honestly, making them at home isn't as hard as you might think.
It's all about a few key tricks. We're going to create homemade bakery muffins that'll rival any shop. Let's get baking.
Prep Like a Pro: Essential Mise en Place
First things first, get organised! Measure out all your bakery style muffin ingredients beforehand. I'm talking flour, sugar, everything. Trust me, it saves so much time.
And remember, baking powder and soda are your friends. They are essential for the rise. Make sure they are fresh.
step-by-step to Muffin Perfection
Here’s how to get those perfect tall muffins:
- Preheat your oven to 425° F ( 220° C) . This initial blast of heat is key. Line your muffin tin or grease it well.
- Whisk together 2 ½ cups (315g) all-purpose flour , 1 cup (200g) granulated sugar , 2 ½ teaspoons baking powder , ½ teaspoon baking soda , ½ teaspoon salt , and 2 Tablespoons (10g) lemon zest .
- In another bowl, whisk ½ cup (115g) melted butter , 2 large eggs , ¾ cup (180ml) buttermilk , ¼ cup (60ml) vegetable oil , and 1 teaspoon vanilla extract .
- Gently mix wet into dry ingredients. Mix just until moistened. Lumps are okay!
- Fold in 1 ½ cups (180g) blueberries .
- Fill those muffin cups almost to the top!
- Sprinkle with sugar.
- Bake at 425° F ( 220° C) for 5 minutes , then reduce to 375° F ( 190° C) and bake for 20- 25 minutes .
Pro Tips for Muffin Magic
Don't overmix the batter! It's the golden rule for tender muffins. Also, that initial high heat is non-negotiable for tall muffins .
Finally, if you are making blueberry muffins then toss the blueberries with a tablespoon of flour before folding them in.
This will stop them from sinking!
Serving Suggestions
These are great warm with lemon curd and a Earl Grey tea! They also pair well with a bowl of fresh berries for a complete breakfast.
There you have it, folks! Some bakery style muffins you'll love. So easy.
Muffin recipes like these are perfect for starting the day. Enjoy your blueberry muffins with a cup of tea. Or why not try lemon poppyseed muffins ? Desserts using blueberries are always a treat.
These berry baked goods are perfect for any time of the year.
Recipe Notes
So, you're about to tackle these awesome bakery style muffins ? Ace! Here are a few extra bits and bobs to make sure they turn out absolutely spot-on.
Honestly, these muffin recipes are pretty straightforward, but a little insider knowledge never hurts, yeah?
Presentation is Key: Serving Suggestions
Okay, let's talk about making these Blueberry Muffins look as banging as they taste. I'm a big fan of a simple dusting of icing sugar.
Proper fancy, innit? Think about serving them warm with a blob of clotted cream. Classic move! A refreshing glass of iced tea or a proper builder's brew goes down a treat too.
For that real bakery vibe, display them in a cute basket lined with a tea towel.
Sorted Storage: Keeping Them Fresh
Right then, leftover Homemade Bakery Muffins , if there are any! They'll keep in an airtight container at room temperature for about 2 days.
Fridge extends it to about 5 days. Honestly, they never last that long in my house! Want to freeze them? Wrap each muffin individually in cling film, then pop them into a freezer bag.
They’ll be good for up to 2 months. Reheat in the microwave for about 30 seconds or in a low oven until warmed through.
Switching Things Up: Variations on a Theme
Fancy a little tweak? Instead of classic blueberry, why not try a Lemon Poppyseed Muffin version? Just add 2 tablespoons of poppy seeds to the dry ingredients.
Feeling extra? A little white chocolate goes down a treat, too. For dietary needs, swap the flour for a gluten-free blend, and you've got gluten-free Berry Baked Goods ! If it's citrus season, lemon blueberry muffins are a winner.
Don’t skip the zest!
Bite Sized Info: Nutrition Basics
Alright, so each one of these jumbo muffins recipe clocks in around 250-300 calories. We're talking about 4g of protein, 12-15g of fat, and about 35-40g of carbs.
They're a proper treat, so enjoy them in moderation. Desserts Using Blueberries also give you a boost of antioxidants, which are proper good for you.
Key to good health, you know?
I know tall muffins can be a bit of a challenge, but you've got this. With the right bakery style muffin ingredients and a bit of practice, you'll be whipping up amazing muffins in no time.
Happy baking!
Frequently Asked Questions
What's the secret to getting those amazing tall muffin tops like you see in bakeries?
Achieving those towering bakery style muffins isn't just down to luck! The two main secrets are a hot oven start (baking at a higher temperature initially) and filling the muffin cups almost all the way to the top. Don't be shy a good dome needs a good base! That initial blast of heat helps them rise quickly.
Can I use frozen blueberries for these bakery style muffins, or do I need fresh?
You can definitely use frozen blueberries! The key is to use them straight from the freezer without thawing them first. Also, toss the frozen berries with a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of your muffins and keeps the batter from turning blue.
I don't have buttermilk. Is there a good substitute I can use for these bakery style muffins?
No buttermilk, no worries! A quick and easy substitute is to add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the cup to the ¾ cup line with regular milk. Let it sit for about 5 minutes until it curdles slightly.
This creates a similar tang and acidity to buttermilk, essential for a tender crumb.
How do I store these bakery style blueberry lemon muffins to keep them fresh?
To keep your muffins fresh, store them in an airtight container at room temperature. They'll stay good for about 2-3 days. For longer storage, you can freeze them! Wrap each muffin individually in plastic wrap, then place them in a freezer safe bag or container. They'll keep for up to 2 months.
Just thaw them at room temperature when you're ready to enjoy one with your cuppa!
Help! My muffins always turn out tough. What am I doing wrong?
Tough muffins are usually a sign of overmixing the batter. When you overmix, you develop too much gluten, resulting in a dense, chewy texture. Mix the wet and dry ingredients just until combined a few lumps are perfectly fine! Remember, you're aiming for a tender crumb, not a brick!
Can I add nuts or other toppings to these bakery style muffins?
Absolutely! Feel free to get creative with your toppings and additions. Chopped walnuts or pecans would be delicious sprinkled on top before baking. You could also add a streusel topping for extra sweetness and crunch. Just remember to adjust the nutritional information accordingly.
A crumble topping made with oats, flour, butter and brown sugar works wonders.
Bakerystyle Blueberry Lemon Muffins That Tower
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 275 |
|---|---|
| Fat | 13.5g |
| Fiber | 1.5g |
