Coffee Shop Lemon Blueberry Muffins
Sending you into this weekend with a classic, healthier (less sugar) staple recipe for your favorite coffee shop blueberry muffins.
They are filled with blueberries, topped with the best streusel and did I mention – gluten free.
Simple, basic and classic recipes should never die. This is one of them. Change it up with lemon or no lemon, leave out the streusel or make them into jumbo muffins. Either way they are delicious, just like your favorite coffee shop muffins but better.
What's your favorite part?
Muffin top fan?
Cakey center?
Picking the streusel topping off first?
Fresh or frozen berries?
The big question – do I use fresh or frozen blueberries?
Well, here are my thoughts.
Fresh – You will get larger bites of blueberries in the muffins and the batter won’t turn a blue/purple color. Secondly, I like using wild blueberries. They are smaller, more tender but harder to find fresh year round. They tend to be more expensive and come in small 1/2-1 cup sizes.
Frozen – They will color the muffin batter. No matter how hard to try to fold the batter gently and to not let the color bleed into the batter – it will. The moisture from the berries being frozen against the room temperature batter starts the melting process. I try to fold and mix the batter as gently and quickly (this combination is hard to do) as possible. Sometimes they are cheaper – especially when you buy a larger 3 lb. bag. I buy the Wyman’s wild blueberries from Maine. They are excellent. I always have them in my freezer ready to go into smoothies, muffins or other baking experiments.
Check out these recipes too.
Coffee Shop Lemon Blueberry Muffins
- Total Time: 27 minutes
- Yield: 14-16 1x
- Diet: Gluten Free
Ingredients
- 1/2 cup salted butter, melted
- 1/2 teaspoon lemon zest
- 3/4 cup granulated sugar
- 3 tablespoons lemon juice
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon lemon extract (optional for more lemon flavor)
- 2 large eggs
- 2 1/2 cups Gluten Free Flour Blend (Here is the brand I used)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 3/4 cups frozen blueberries (if using fresh berries, measure out 2 cups)
Streusel Topping
- 1/3 cup gluten free flour blend
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons salted butter
Instructions
- Preheat your oven to 375F. Place paper muffin cups in two 6 muffin trays (the batter makes around 14 – 16 muffins). Spray lightly with cooking spray (I use coconut oil spray).
- In the bowl of a stand mixer, whip together the melted butter and lemon zest for 30 seconds. Add in the sugar and whip for 2 minutes. Add in the lemon juice and whole milk – let this mixture sit in your mixing bowl before you stir it together for 2 minutes.
- Add in the vanilla extract, lemon extract (if using) and eggs and mix until everything is just combine.
- Pour in the gluten free flour, baking powder, baking soda, salt and frozen blueberries. With a rubber spatula, fold the batter over itself until you can’t see flour anymore – don’t over mix. Using a large cookie scoop or spoon to add the batter to the prepared muffin papers. Fill about 2/3 of the way to the top.
- To make the streusel, combine all the ingredients in a small bowl until it looks like peas and you don’t see anymore flour. Sprinkle the mixer on top of the muffins.
- Bake for 12 minutes or until the center is cooked through. Remove from the oven and let cool on a wire rack.
Notes
Using your finger and press the center of the muffin down slightly. If it feels spongy then it is cooked/baked through, if it still feels raw or eggy, bake for more time.
- Prep Time: 15
- Cook Time: 12
- Category: baking
- Method: oven
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
One Response