Bakery Style Lemon Blueberry Muffins

Muffins will always be on rotation in my house. They’re so easy to make and the variety of flavors is virtually endless. I also love that muffins can be thrown in the freezer and taken out the night before for a perfect breakfast or snack. This week will be heavy on the muffins as I am recipe testing two other muffin flavors, and these lemon blueberry muffins are bakery style, meaning, they’re fluffy, perfectly golden on top, with bright citrus flavor in each bite. It’s taken me quite some time to perfect my muffin batter, in fact, I’ve created three different versions! Baking has literally become my favorite past time and escape from work and the world around me, and I love sharing with you on here! Let’s dive into these bakery style lemon blueberry muffins.

I’ve learned over the last year or so that over-mixing muffin batter can leave muffins tasting gummy, chewy, and very flat. I’ve also come to rely on using my hand whisk when making muffins. An electric mixer goes too quickly and can easily make muffin batter overdone. I don’t have a stand mixer (YET!) but I know I like how the hand whisk works its magic with the batter I make. Another trick for bakery style muffins is to let the batter sit for at least 20 minutes. The rest time allows the gluten to work through the batter and for all of the leavening ingredients to marry. Isn’t science fun?!

Things to Remember When Making these Lemon Blueberry Muffins:

• Gluten free flour: this won’t really change the bake time, but it will alter the taste and texture. I swear by Bob’s Red Mill Gluten-Free All Purpose Flour, which you can find on Thrive Market or in a variety of other stores.
• Sugar: I like using Wholesome Sweet’s brand of organic cane sugar, but I also really like their coconut sugar (Bob’s Red Mill makes a great coconut sugar too). Coconut sugar is usually a 1:1 replacement, but sometimes, real organic sugar is best, and in these muffins the real deal is where it’s at. Plus it’s one cup of sugar across all 12 muffins so it’s not super sweet.
• Weighing ingredients: Most recently, I have ditched weighing all of my dry ingredients solely by a measuring cup. I invested in a digital scale and for all of my current muffin recipes (and cookies for that matter) have been measured in grams and ounces. It makes SUCH a difference. Oat flour, coconut flour, all purpose flour, etc. all weigh different when thinking about the how much flour goes into a batter. Buying a scale was by far a huge investment and a game changer with my baking.