Every time I make muffins I find myself wishing I made them more often. I realize there are healthier things I could eat for breakfast than a muffin, but starting the morning with orange juice and a freshly baked blueberry muffin just feels right. It's the one muffin flavor we can all agree on (I'm sure there are some blueberry haters out there who disagree).

There are a few components to the perfect blueberry muffin. It can't be so dense that you need something to wash it down. It has to have blueberries in every single bite, and the top always needs to be the best part. Maybe the top is the best because it has that fully-baked yet still gooey thing going on. Maybe it's sprinkled with sugar. I personally love streusel. These muffins are chock full of berries, they're not too heavy and the streusel on top is amazing. I've never made a blueberry muffin recipe with oatmeal in the streusel, but I've been missing out.

When I went back to grab this recipe for the post, I realized there was a glaze that I completely skipped. Note to self: don't get so distracted by the amazing smell of the muffins coming out of the oven that you forget everything else you were doing. The good news is that they were already great without it, so when you make them they will be even better! Do as I say, not as I do....except the part about making and eating these muffins. Because that part you should absolutely do.

Bakery Style Lemon Blueberry Muffins
Recipe from The Cafe Sucre Farine
Serves: 12


    5 tablespoons butter
    ½ cup sugar
    ½ cup flour
    ½ cup oatmeal
    ¼ teaspoon salt

    2 cups all purpose flour
    1 ½ teaspoons baking powder
    ½ teaspoon salt
    ½ cup butter, softened
    1 cup sugar
    2 large eggs
    ½ cup buttermilk
    finely grated zest of 1 lemon
    1 teaspoon vanilla
    2 cups fresh or frozen blueberries
    3 tablespoons lemon (juice)
    1 cup powdered sugar


  1.     Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners
  2.     Make the crumb topping by combining the melted butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside.
  3.     Combine flour, baking powder and salt in a medium size bowl. Set aside.
  4.     If using frozen blueberries, place them in a small bowl and return to freezer until ready to use. If using fresh berries, place in a small bowl and set aside.
  5.     In the bowl of an electric mixer, beat butter for 1 minute until soft and fluffy. Add sugar and continue to beat for 3 minutes. Add eggs, one at a time and beat just until incorporated. Add buttermilk, vanilla and lemon zest and mix on low until combined.
  6.     Remove bowl from mixer. Add flour mixture and stir, by hand, until flour disappears. Do not over mix or muffins will be tough. Gently stir in blueberries.
  7.     Divide mixture evenly in the prepared muffin pan. Sprinkle with the crumb topping.
  8.     Bake at 350˚F for 22 to 25 minutes or until light golden and a toothpick inserted into the center comes out clean. Allow muffins to cool for 5 minutes in the pan before removing to a wire rack. Drizzle lightly with the lemon glaze.
  9.     For lemon glaze, combine powdered sugar and lemon juice in a medium size bowl. Stir with a fork or whisk until smooth.


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