Presenting you these gorgeous muffins with pretty little mushroom tops! These bakery style blueberry muffins are very soft, moist and packed with fresh blueberries! And the best part is they’re topped with a  delicious and easy lemon glaze 🤤

WHY YOU’LL LOVE THIS RECIPE?

• Ideal for beginners! It is very simple and easy to make. Even if you are a beginner in baking, you can make perfect muffins every time! No electric mixer is required and you can make them by using simple ingredients.
• They are super moist and so delicious, even better than ones at your local bakery. You can have them for breakfast or as a snack for tea or coffee.

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INGREDIENTS YOU'LL NEED!

For exact quantities, head to the recipe card at the end of this post.

A handful of simple ingredients are required. You can get these moist and fluffy muffins in just a few minutes because everything comes together super quickly. Here’s what you’ll need,

FOR MUFFINS

• Plain Flour/All-purpose flour: Make sure, measure it correctly. The best way to measure plain flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Baking powder: It is used to make the muffins rise. Don’t replace it with baking soda as it will affect the texture.
• Salt: Balances the sweetness.
• Vanilla extract: Enhances the flavour
• Eggs: They help to bind the muffin batter together and make them fluffy. Should be at room temperature. 
• Brown sugar & granulated sugar: In this recipe, I used BOTH light brown and granulated sugar. Granulated sugar adds sweetness and gives texture to these muffins and brown sugar helps to keep these muffins soft and moist. I used here light brown sugar but you can use dark brown sugar instead. Granulated sugar is also used to sprinkle on top to make bakery style crunchy top.
• Unsalted butter: Make sure to use unsalted butter because you can control the amount of salt according to the recipe requirement. I used melted butter that keeps them moist and tender.
• Milk: It gives a creamy texture to these muffins and also adds flavour.
• Greek yoghurt: It gives a creamy texture and little acidity helps these muffins to rise and also gives them a perfect top. If you don’t have greek yoghurt on hand, you can use sour cream instead or even plain yoghurt.
• Blueberries: Fresh and tiny blueberries give the best result because you will love blueberries in every bite. Blueberries should be dry before adding to the batter so it is better to wash them an hour before use then dry them with a paper towel. In order to prevent sinking to the bottom of the muffins, toss the blueberries in 1 tbsp plain flour/all purpose flour before adding to the batter. You can also use frozen blueberries when they are out of season. No need to thaw them. Take the frozen blueberries straight from the freezer and toss them in 1 tbsp plain flour then add to the batter. You have to bake them for a few more extra minutes.

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FOR LEMON GLAZE

• Fresh lemon juice: Always use fresh lemon juice. It adds flavour and makes the glaze smooth and pourable.
• Icing sugar/ Powdered sugar (sifted): It is used to sweeten the glaze and helps it to stick on top.

HOW TO MAKE IT STEP BY STEP!

STEP 1: MUFFINS

• Preheat the Fan oven to 175°C/347°F (for conventional oven, 195C/383F) and spray the top of the muffin pan with non-stick cooking spray (if you don’t have it on hand, grease the top of the muffin pan with softened butter). Line a muffin pan with 9 cupcake liners (you can leave one cavity from each row).
• Sift plain flour/all-purpose flour, baking powder, salt in a large bowl, whisk together and set aside.
• In a bowl add eggs, light brown sugar, granulated sugar and vanilla extract, whisk together to combine well. Add melted butter (cooled to room temperature), milk and greek yoghurt (room temperature) and whisk together until well combined.
• Then pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix the batter if you want the light and airy crumbs.
• Toss the fresh blueberries in 1 tbsp extra flour. Then take 1 1/4 Cup (187g) of blueberries and gently fold in the batter. The batter will be thick.
• Evenly distribute the batter between 9 liners using a large ice cream scoop. Fill each liner to the top. Take the remaining 1/4 cup (38g) of blueberries and add 3-4 blueberries on top of each muffin. Sprinkle with granulated sugar (or raw sugar).
• Bake at 175°C/347°F in a Fan oven (195C/383F, for a conventional oven) for 5-6 minutes then reduce the oven temperature to 160°C/320°F (180C/356 for a conventional oven) and bake for additional 20-25 minutes or until a toothpick inserted into the centre comes out clean and muffins are golden brown.
• Take them out from the oven, leave them to cool for 10 minutes in a muffin pan then transfer them on a wire rack to cool completely.

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STEP 2: LEMON GLAZE

This simple lemon glaze is so tasty and made up of only 2 ingredients but makes these muffins, a more special treat and also gives them extra sweet and lemon flavour.

Let’s make it,

• In a medium bowl, add the icing sugar/powdered sugar and fresh lemon juice. Stir together to fully combined. Start with 1 tbsp lemon juice, gradually you can add more if needed to make a smooth and pourable glaze.
• Drizzle over muffins that have cooled completely after baking.

RECIPE TIPS TO MAKE THE BEST BAKERY STYLE MUFFINS!

• Use room temperature ingredients like eggs, milk, greek yoghurt and butter to make the batter smooth.
• Don’t over-mix the batter. Once the dry ingredients are just combined with the wet ingredients, stop mixing too much otherwise it results in dense muffins.
• Try to use fresh and tiny blueberries for the best results.
• Fill the muffin liners to the top to get a bakery-style domed top.
• Bake at high temperature for 5-6 minutes to get mushroom top then reduce the temperature (to prevent it from burning) and bake for another 20-25 minutes.
• Don’t open the door during the baking process. This will cause a drop in the oven temperature which will prevent the top of the muffins from rising high.
• Don’t overbake! Each and every oven is different. You will have to experiment a little bit with your oven. Keep an eye on them as they bake, don’t overbake them otherwise you will get dry muffins rather than soft and moist.
• Allow the muffins to cool in the pan for 10 minutes then transfer them to a wire rack to cool completely.
• Apply the lemon glaze when muffins have cooled down completely.

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HOW TO STORE THEM?

These muffins remain soft and moist at room temperature for up to 2 days if they are stored in an airtight container.

They will last up to a week in the fridge and up to 2 months in the freezer if they are stored in a freezer bag. First, cool them completely then wrap in plastic wrap individually and finally put them in a large plastic bag. Freeze for up to 2 months. To defrost, you will have to bring them to room temperature or reheat them in the microwave for a few seconds.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊