Yes, these seem like a very summery muffin indeed but right about now I start craving summer and all the fresh flavors it has to offer. I’ve been able to find decent blueberries at the store lately, not quite as sweet as the ones I can find during the summer but these muffins don’t require the best of the best. Even frozen berries come out delicious in this lemon-blueberry muffin recipe!
Delicious Lemon Blueberry
I made these lemon blueberry muffins twice and topped them differently each time. The first time I added some sparkling sugar to the tops before baking (raw sugar works great as well) then the second time I baked them without the sparking sugar and instead brushed a lemon glaze over the top after baking. I loved them both ways, but if you are looking for even more lemon taste I’d go with the glaze. Also, I tested these with 1 Tbsp of lemon zest the first time and 2 Tbsp of zest the second time. The 2 Tbsp obviously upped the lemon flavor and also gave them a more yellow color, so just do as you’d prefer here as well.
Bakery Style Muffins
If you are wondering why I consider these “Bakery Style,” it’s the domed muffin tops. That’s sort of my definition of what bakery style is. A soft and tender muffin inside with a perfect, heaped muffin top. You’re going to love these with all their fresh and bright flavors and wonderful texture! And if you’re like me you’ll be savoring those muffin tops. Make sure you also try these Almond Poppy Seed Muffins, because they’re bakery quality, too. You can enjoy these cooled muffins at room temperature, as you would at a bakery, but they’re also delicious warm from the oven. I like to make a batch of muffins over the weekend and then warm them up in the microwave each morning. To meal prep, keep them in an airtight container in your refrigerator or freeze them individually. Enjoy these with some Greek yogurt or as an afternoon snack on the go. Enjoy and happy baking!
