![muffin blueberry lemon](https://www.how-tasty.com/wp-content/uploads/2021/04/MINIATURA-min-2-300x300.jpg)
BLUEBERRY LEMON MUFFINS
Ingredients
- 100 g (1/2 cup) unsalted butter softened at room temperature
- 30 g (2 tbsp) flavorless oil (sunflower seeds oil, canola oil...)
- 200 g (1 cup) caster sugar or granulated white sugar
- 2 lemon zest
- 3 eggs room temperature
- 30 g (2 tbsp) lemon juice
- 360 g (2 + 3/4 cups) all purpose flour
- 12 g (2 + 1/2 tsp) baking powder
- 240 ml (1 cup) milk room temperature
- 200 g (7 oz) blueberries fresh or frozen
- 5 g (1 tsp) flavorless oil (sunflower seeds oil, canola oi...)
- 4 g ( 1 tsp) all purpose flour
Instructions
- Grease a muffin pan and line it with 12 muffin paper liners.
- In a large bowl place 100 g of softened unsalted butter, sugar, vegetable oil and mix with a whisk until creamy.
- Add fresh lemon zest and egg one at a time. Mix until creamy and well incorporated (don't over mix).
- Add lemon juice and mix: it's normal if it lumps, mix until creamy and well incorporated.
- Alternate sifted flour, baking powder and milk: be very gentle and mix with a spatula until well incorporated and smooth (don't over mix).
- In a medium size bowl place blueberries, 1 tsp of flavorless oil and mix gently.
- Add 1 tsp of all purpose flour and toss until blueberries are well coated.
- Incorporate blueberries to the batter mix.
- Divide evenly the batter into 12 muffin molds: the cupcake molds will be full filled, so you'll get perfect high-dome bakery style muffins.
- Add some blueberries on top of the muffins.
- Bake in preheated oven at 210°C-410°F for 5 minutes: this helps to get higher muffins.
- Then turn down the heat and bake at 190°C-375°F for about 15 minutes or until a toothpick comes out clean and the top is slightly golden.
- Cool down on a wire rack.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Don’t lose any recipe!
Tips:
![blueberry lemon muffins](https://www.how-tasty.com/wp-content/uploads/2020/10/su-griglia1-min-1024x576.jpg)
When I see muffins in US bakeries or even in classic movies and sit-com, I’m always surprised how huge they are! So I decided to get my own Bakery-Style muffins and find out all the tips to always get high-dome top.
You can try these tips to all your muffin recipes, I’ve tried with all my favourite ones and I was never disappointed. So, let’s get started!
![blueberry lemon muffins](https://www.how-tasty.com/wp-content/uploads/2020/10/riempio-min-1024x576.jpg)
The first hint is incredibly simple, but contradicts all I’ve always read in my cookbook. You have to full fill your muffin molds, not fill only to 3/4…you have to be generous! The more you fill it, the more your dome will be huge!
The recipe must feature a rising ingredient if you want to get the best result: baking powder, or the combo baking soda+acidic ingredient like lemon juice or vinegar…
If you are making eggless muffins, remember to add a hint more of baking powder because eggs are natural leavening.
![blueberry lemon muffins](https://www.how-tasty.com/wp-content/uploads/2020/10/forno-min-1024x576.jpg)
Another crucial point is how you bake your muffins. I use my preheated electric oven, always upper and lower heat and never turn the grill on. If you have fan option you can use it, but I don’t turn it on when I bake cakes and muffins since it dry a bit the crust.
The temperature is so important: you have to bake your muffins at higher heat for the first 5 minutes: the termic shock will help them to rise a lot! For this reason I bake them at 210°C-410°F for the first 5 minutes, then I decrease the heat at 190°C-375°F for 15 minutes.
Remember that every oven is different, so it is possible that you have to change a bit temperature or time. They are done when a tootchpick comes out clean. If they become too brown on top, you have to decrease the heat of your oven.
![blueberry lemon muffins](https://www.how-tasty.com/wp-content/uploads/2020/10/mirtilli-min-1024x576.jpg)
For this recipe you can use fresh or frozen blueberries. Everytime you use blueberries in a cake batter, I suggest to coat them in flavorless vegetable oil then in flour: so your berries won’t sink to the bottom of your cake.
For this recipe you can also use other fruits. If you use strawberries, remember to dry a bit your strawberry chunks between two kitchen papers to remove the water excess.
![blueberry lemon muffins](https://www.how-tasty.com/wp-content/uploads/2020/10/su-griglia-2-min-1024x576.jpg)
I usually suggest to store your muffins in the fridge only if you live in a hot and very humid climate: refrigerator dries your butter muffins, so I suggest you to store at room temperature covered with plastic wrap for 1 or 2 days. If you don’t live in a very hot climate, maybe they could last a bit more. Consider that fresh fruit muffins like this, last few hours, so enjoy them as soon as possible or store in freezer for up to 3 months!