Lemon Blueberry Muffins
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These lemon blueberry muffins are amazing. Tender, fluffy and sweet with a bright sunny flavor and sparkling crowns. This recipe was inspired by the famous Jordan Marsh Blueberry Muffins. They’re an iconic Boston treat!
🍋 ABOUT JORDAN MARSH Lemon Blueberry Muffins
Jordan Marsh was an iconic department store in Boston up until Macy’s absorbed it in 1994. On the top floor of the store there was a dining room that served blueberry muffins that rivaled those from the Ritz-Carlton.
Woven into the fabric of daily life and childhood memories, their bountiful blueberry muffins were loved by thousands. After a busy day of shopping, customers looked forward to treating themselves to a little indulgence.
The store’s muffin batter was prepped on site in super-sized batches. The restaurant’s main baker had the recipe down to a science. During an interview, he shared a scaled-down version. Now we can make these treats at home and reminisce about days gone by.
👉🏻 UPDATE: In 2023, it came to light that Arnold Gitlin, created the recipe. It was an adaption from Esther Howland’s 1847 cookbook, “The New England Economical Housekeeper, and Family Receipt Book.”
🛒 INGREDIENTS
- All-Purpose Flour: Provides structure for these baked goods. When mixed with liquid, the flour develops an elastic framework that stretches and expands.
- Baking Powder: Provides leavening for a lovely rise so our lemon blueberry muffins are light and fluffy.
- Kosher Salt: Balances the flavor of the other ingredients, especially the sugar, so the taste is delicious not flat or boring.
- Fresh Blueberries: This fruit is the star of the show. We toss them in a bit of four to prevent them from sinking down in the batter.
- Salted Butter: It’s important the butter is at room temperature. For best results, use a high-quality brand like Kirkland or Challenge.
- Granulated Sugar: Adds the ideal amount of sweetness to the batter.
- Pure Vanilla Extract: Enhances the flavor of the other ingredients while providing a delicious bakery aroma.
- Fresh Lemon: For juice and zest. It adds a bright, fresh, sunshiny flavor.
- Large Eggs: Create stability and structure while adding moisture.
- Sour Cream: Contributes delicious tang and creaminess. The fat content makes the muffins rich and moist. Be sure to use regular sour cream, not fat free or light. I prefer the Daisy brand.
- Whole Milk: Provides moisture and richness.
- White (coarse) Sparkling Sugar: We sprinkle it on top before baking.
🥣 JORDAN MARSH VS OUR RECIPE
The original department store muffins and our homemade version have some key differences. Back in the day, theirs were better than the Ritz-Carlton. Today, I say ours are even better. Here’s the breakdown.
- Flour: Jordan Marsh used a mix of pastry flour and bread flour. We use all-purpose flour instead, and it works well.
- Lemon: We add lemon juice and zest to the batter to brighten and enhance the flavor. Lemon pairs beautifully with blueberries.
- Blueberries: To make their batter moist with a light-purple tint, they’d squish 1/2 cup of the berries and fold them in. We don’t do this as the amount of extra liquid is inconsistent. Super juicy berries can make the batter runny. It’s very noticeable when making small batches like this.
- Sour Cream: We use sour cream to guarantee our muffins will be tender and moist without depending on squished berries for some of the moisture. Jordan Marsh used milk, but no sour cream.
- Vanilla Extract: Their scaled down version calls for 1 teaspoon, but we use 1 1/2 teaspoons for the best flavor and aroma.
- Kosher Salt: The department store used 1/2 teaspoon fine salt. We prefer 1 teaspoon kosher salt which is about the same level of sodium.
- Sparkling Sugar: Jordan Marsh sprinkled a whopping 1 tablespoon granulated sugar on top of each muffin. Now that’s decadent! We use coarse sparkling sugar instead, and dial the amount back by half.
📖 RECIPE STEPS
RECIPE PREP: Preheat oven to 375°F. On a 12-well muffin pan, run a buttered finger around the top of each well (just enough grease so muffin tops won’t stick to the pan), then add paper liners. Rinse and drain the blueberries well. Gently pat dry with a paper towel to remove more water.
- STEP 1: Reserve 1 tablespoon of the flour for later. Add remaining flour to a medium mixing bowl along with baking powder and salt. Whisk to combine. Set the bowl aside.
- STEP 2: Add blueberries to a small bowl with the reserved tablespoon of flour. Toss until well coated. This technique keeps fruit from sinking down to the bottom of the batter. Set the bowl aside.
- STEP 3: In the bowl of a stand mixer with paddle attachment, cream butter and sugar until light and fluffy (at least 2 minutes). Add in vanilla, lemon juice and lemon zest. Mix to combine.
- STEP 4: This technique is very important: Add eggs to the bowl of the stand mixer – one by one, mixing well after each addition.
- STEP 5: It’s important you don’t add in all the dry ingredients at once. Add 1/3 of the flour mixture to the wet ingredients. Blend on low speed until just combined, scraping down the sides of the bowl if needed. Do not overmix or the batter will be dense.
- STEP 6: Add sour cream to the bowl. Mix again briefly. Add more flour mixture and blend until incorporated. Add milk and mix again. Add remaining dry ingredients. Blend just until incorporated.
- STEP 7: Remove mixing bowl from the stand mixer. With a rubber spatula, manually fold the floured blueberries into the batter. Divide batter evenly between the 12 muffin cups. Generously fill each one all the way to the top and a little beyond. Sprinkle 1/2 tablespoon white sparkling sugar on top of each muffin.
- STEP 8: Bake for 25 minutes or until muffin crowns are light golden blonde and a cake tester inserted into the center comes out clean. Remove from oven. Allow the treats to cool completely in the pan.
🧑🏼🍳 RECIPE FAQ
These are the most commonly-asked questions for making the BEST lemon blueberry muffins, and the most helpful answers for recipe success.
Yes, you can. Rinse them off under cold running water. Carefully pat them dry between paper towels.
It’s much easier to use when it’s not ice cold. It blends in better with the other ingredients.
Muffins (a bread) are considered breakfast food. While cupcakes with frosting are considered dessert. But very sweet muffins that feature a sugary topping can most definitely be served for dessert.
🍋 MORE lemon RECIPES
If you love the bright taste of lemon, you’ll really enjoy these lemony favorites. Enjoy them for breakfast or dessert.
- Lemon Blueberry Scones
- Lemon Blueberry Crepes
- Lemon Blueberry Pancakes
- Lemon Pop Tarts
- Mini Lemon Tarts
- Lemon Curd
- Lemon Curd Cookies
👩🏻🍳 More DELICIOUS blueberry recipes
Do you have an over-abundance of blueberries at home? Here are great ways to use and enjoy them, preventing food waste.
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Flavor testers rated these the best lemon blueberry muffins. They enjoyed the tender fluffy texture and delicious bright flavor of the muffins. They adored their sparkling crowns that made them look and taste more special.
If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.
Lemon Blueberry Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
These lemon blueberry muffins are amazing. Tender, fluffy and moist, with the perfect amount of sweetness. The lemon juice in batter makes them taste like sunshine.
Ingredients
- 2 cups all-purpose flour (reserve 1 tablespoon flour)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 1/4 cup fresh blueberries, rinsed and well drained
- 1/2 cup high-quality butter, softened
- 1 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- Zest of one large lemon
- 1 tablespoon lemon juice, freshly squeezed
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 1/4 cup whole milk (or 2% milk)
- 6 tablespoons white (coarse) sparkling sugar
Instructions
RECIPE PREP: Preheat oven to 375°F. On a 12-well muffin pan, run a buttered finger around the top of each well (just enough grease so muffin tops won’t stick to the pan), then add paper liners. Rinse and drain the blueberries well. Gently pat dry with a paper towel to remove more water.
- Reserve 1 tablespoon of the flour for later. Add remaining flour to a medium mixing bowl along with baking powder and salt. Whisk to combine. Set the bowl aside.
- Add blueberries to a small bowl with the reserved tablespoon of flour. Toss until well coated. This technique keeps fruit from sinking down to the bottom of the batter. Set the bowl aside.
- In the bowl of a stand mixer with paddle attachment, cream butter and sugar until light and fluffy (at least 2 minutes). Add in vanilla, lemon juice and lemon zest. Mix to combine.
- This technique is very important: Add eggs to the bowl of the stand mixer – one by one, mixing well after each addition.
- This technique is also very important: Don’t add in all the dry ingredients at once. Add 1/3 of the flour mixture to the wet ingredients. Blend on low speed until just combined, scraping down the sides of the bowl if needed. Do not overmix or the batter will be dense.
- Add sour cream to the bowl. Mix again briefly. Add more flour mixture and blend until incorporated. Add milk and mix again. Add remaining dry ingredients. Blend just until incorporated.
- Remove mixing bowl from the stand mixer. With a rubber spatula, manually fold the floured blueberries into the batter. Divide batter evenly between the 12 muffin cups. Generously fill each one all the way to the top and a little beyond. Sprinkle 1/2 tablespoon white sparkling sugar on top of each muffin.
- Bake for 25 minutes or until muffin crowns are light golden blonde and a cake tester inserted into the center comes out clean. Remove from oven. Allow the treats to cool completely in the pan.
Notes
How to store muffins: Store muffins in a zip-top plastic bag with any excess air removed, or in an air-tight container. At room temperature in a cool dry environment, your muffins will stay fresh for 1-2 days.
Can muffins be refrigerated? When properly stored in the refrigerator in a sealed container, your muffins will stay fresh for up to one week.
How to keep muffins from getting soggy: Before storing freshly-baked muffins in an air-tight container, let them to sit uncovered on a baking rack for 1 to 2 hours. This allows enough time for excess heat to escape (heat causes condensation), and for additional excess moisture to be evaporated. Line a container or resealable plastic bag with a paper towel or thin kitchen cloth. Arrange muffins in a single row, then cover them with another paper towel or cloth. Seal the container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
Keywords: Lemon Blueberry Muffins, Blueberry Muffins, Lemon Blueberry Muffin Recipe, Jordan Marsh Blueberry Muffins
LEMON BLUEBERRY MUFFINS 👉🏻 JOIN THE CONVO
Were you lucky enough to have experienced an original Jordan Marsh blueberry muffin in Boston? What do you think of this tasty treat? Share your thoughts in the comments below. I’d love to hear from you.
Do you enjoy eating freshly-baked muffins? What do you think about this quick easy recipe for bakery-style lemon blueberry muffins? I’d love to hear your thoughts! Join the conversation in the comments below.
Love these muffins! I made 36 of these and used frozen blueberries instead for budget purposes. They still turned out delicious! The only thing is the frozen blueberries dyed the batter blue but I thought this made them really pretty to have a white/ blue batter! Instead of sanding sugar, I just used a light sprinkle of granulated sugar on top of each muffin. I can see how creaming the butter and sugar until fluffy is crucial to this recipe. I highly recommend following the directions thoroughly step by step. Great recipe, would love to make again but maybe for a smaller crowd next time! 😂
★★★★★
Hi – really looking forward to trying this recipe! I was just thinking about adding a lemon drizzle glaze to each to add some moisture, do you think I should leave out some of the lemon in the actual cakes so they’re not too lemony or just add the drizzle to the normal recipe?
Thanks,
Millie
Hi Millie. I love this delicious idea! I suggest adding the lemon glaze drizzle without changing the recipe.
5 star recipe according to my family!!! Just made these for the second time (in the oven as I type) and doubled the recipe so we can bring them to work to share! Hands down the best blueberry muffin recipe I’ve ever made! Thank you for sharing the recipe!
Woo-hoo! This is exactly what I love to hear! Amy, I’m so happy you and your family are enjoying this delicious recipe. Many wishes for a great weekend. – Denay
What can be substituted for lemon zest? Can I use lemon extract or lemon juice and how much?
Hello Fina. There are 3 great options! Use an equal amount of zest from another citrus fruit like an orange or lime. You can also use lemon extract. Here’s the formula: 1/2 teaspoon lemon extract = 1 teaspoon lemon zest. You can also use lemon juice. Here’s the formula: 2 tablespoons lemon juice = 1 teaspoon lemon zest. Happy baking!
I just got done baking these and they are SO good. I followed the recipe to the tee and they turned out perfectly. I would definitely recommend giving this recipe a try. Thank you!
★★★★★
I made this recipe because it looked so easy and yummy! they turned out perfect, so flavory with the lemon and beautiful with the look of the blueberries thank you so much for sharing!!
★★★★★
I love these muffins! Because I love lemon so much, would it be overkill to do a lemon glaze on top?
Hi Hannah! Happy Sunday. I’m lovin’ hard on the idea of lightly drizzling these yummy muffins with a delicious lemon glaze! Mmmm…Mmmm…that sounds good! Many good wishes are sent your way for a delightful week. :-)
These muffins are absolute perfection! Yum. Pinning to make this weekend.
★★★★★
Yumm! These look so delicious! They’d be perfect for a brunch!
★★★★★
Lisa, you’re absolutely right! These lemon blueberry muffins are a delightful addition to any brunch or breakfast table. Served on a cake stand they’ll have a beautiful presentation.
Thank you! I have been searching for an amazing lemon blueberry muffin recipe!
★★★★★
These are tasty! A recipe I use on the regular!
★★★★★
Kelsey, I loved hearing that this yummy blueberry muffin recipe has now become a staple in your kitchen! Thanks so much for stopping by to join the conversation.
Wow, it looks very delicious. I have pinned this recipe for making it later.
Melani, I’m so happy you found this scrumptious recipe for lemon blueberry muffins and pinned it to Pinterest! I can hardly wait until you make them and enjoy every last bite. Yum, yum!
Wow, nice! Blueberry Muffins are my fav. I ate this every week when I visited Starbucks. Of course, they don’t taste as good as this recipe. I’m going to pass your recipe to my mama to try out too. Cheers.
★★★★★
I HAVE to try these! I love anything lemon, and these sound amazing. Definitely a project for this weekend. Thanks for sharing!
These sound so delicious! I need to try them! I love blueberry and lemon anything!
★★★★★
Oh my goodness, these look so amazing! I always love the sugar crystals on top of a warmed bakery muffin! YUM!
★★★★★
During the summer I crave both blueberry and lemon so I think these are perfect! Who doesn’t like an easy to bake muffin?
These are delicious! I love cupcakes and muffins. These are also cool housewarming gifts, and party delights.
★★★★★
What a wonderful post! These look like amazing muffins. Thanks for sharing! :)
★★★★★
These look delicious! I love fresh blueberries in muffins!
★★★★★
You have me craving blueberry muffins now. I haven’t made them in a very long time. There’s nothing like the smell of freshly baked goods in the kitchen.
omg I want one of these! Im not the expert in baking but this looked easy to make! Must try this recipe soon! yum yum yum!
I love to bite into sticky berries and fruits in muffins and cookies. But I don’t know how to make them without having the fruit burnt (the part that comes out while baking). Thank you for the recipe.
Lemon Blueberry is my absolute favorite flavor! These look so moist and delicious. I’ll have to try this recipe in the future!
★★★★★
I love blueberries. Thank you for sharing this recipe! It looks yummy, and I would love to bake some too!
★★★★★
Lemon and blueberry together is aleays so refreshing. These look and sound delicious.
What a fantastic flavor! I love lemon and I love blueberry, so this is perfect for me. I nearly wanted to lick the screen. You take such great photos!
★★★★★
I love the taste of lemons and blueberries. I made a lemon blueberry zucchini bread the other day.
Those muffins look absolutely scrumptious! I love it when my mama makes fresh homemade blueberry muffins and I get to enjoy one with some butter melted on it!
The way you explained how to make these delicious lemon blueberry muffins seems very simple and doable. Going to try this very soon.
★★★★★
It just seems like it would taste good. Love the combination of blueberry and lemon. Sounds delightful.
I like the touch of lemon. That just seems like it would taste very good. I want to try this recipe. Yummy!
Truly the best blueberry muffins!!! I love that crunchy topping!
★★★★★
These blueberry muffins look phenomenal! I need to make a batch for brunch this weekend!
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