Mind-Blowing Bakery-Style Blueberry Lemon Muffins

Homemade baked goods are treasures, but when it comes to the classic muffin, bakeries tend to have us beat. Sure, you might pull a squat little bread out of your oven and it will be adorable to look at and tasty to chew, but it probably doesn’t have that oomph on top that makes a blueberry muffin from Starbucks worth the $5.00 and 500 calories – unless you already know this secret we are about to share with you.

If you want to make the most beautiful, bakery-window-worthy, crispy-crunchy-sweet topped muffins right at home, do we have the recipe for you! See, you can’t just make the muffin. To really send it over the edge, you need a crumble and you need a glaze. Fortunately, those two elements could not be simpler to make.

Here’s what you’ll need:

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup canola oil
1 egg
1 cup blueberries (fresh preferable)
1 Tbls lemon juice (or lemon rind)

3 Tbls melted butter
1/2 cup sugar
1/2 cup flour
1/2 cup oats
Pinch of salt

Lemon juice
Confectioner’s sugar

Preheat your oven to 400 degrees F and grease or line 12 muffin tins.

Combine flour, sugar, baking powder, and salt in a bowl.

In a separate bowl, blend the milk, oil, and egg. Add the contents of this bowl to the dry ingredients and mix until combined.


Add the lemon juice and washed blueberries to the batter. It should be lumpy but try not to over-mix.

Separately, combine the melted butter, oats, sugar, flour, and salt and mix until crumbs form.

Fill the muffin tins 2/3 of the way with muffin batter and then sprinkle the tops generously with the crumble. A lot of the crumble tends to fall off during the baking/eating process, so don’t be afraid to pat that crumble into your batter.

Bake for 20 to 25 minutes or until a toothpick comes out clean.


Combine lemon juice and confectioner’s sugar to create a glaze. These proportions are completely flexible.


After the muffins have finished baking, let them cool in the tins for about a minute and then transfer them to a plate or wire rack. Drizzle the glaze over the top and serve.


They are just so pretty! Eating these made us seriously reconsider this whole college thing. We should just stop now and open a bakery, right? We can make muffins and listen to podcasts all day long, serving smiles and spices. We spent a good while brainstorming names for our future bakery, but unfortunately “Sam” and “Kelly” mashed up doesn’t sound like the most appetizing bakery name… but oh well, it’ll have to do. Smelly’s Bakery, coming soon!

And if it’s our livelihood, nobody can fault us for surviving on an all-sugar diet, right?



4 Comments Add yours

  1. These look awesome!!

    Liked by 1 person

    1. coffee&twigs says:

      Thank you! They were so, so delicious. Gone in almost an instant 😉

      Liked by 1 person

  2. Oh wow they look so delicious! ❤

    Liked by 1 person

    1. coffee&twigs says:

      Thanks! they tasted delicious too 😀


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