The most easy, soft and fluffy blueberry muffins flavored with fresh lemons just picked from my lemon tree! If you always crave for bakery-style muffins, this recipe is just for you!Here you can find all the tips to get bakery-style muffins with a professional high dome top. You don't need any stand mixer or hand mixer, just a simple whisk and spatula, that's it!
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.
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Notes
You can store at room temperature in a plastic box or covered with plastic wrap for about 4 days.These muffins aren't too sweet; if you prefer more sweet muffins, increase the sugar amount.