Name: Jumbo Blueberry Lemon Ginger Muffins (Bakery-Style)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 1/3 cups AP flour; 2 tbsp. cornstarch; 1/2 tsp. salt; 3/4 cups granulated sugar; 2 tsp. baking powder; zest and juice of two lemons; 1 tbsp. fresh ginger, grated; juice this ginger and reserve the liquid; 1/2 tsp. cinnamon; 1/8 tsp. nutmeg; 1/4 tsp. ground ginger; 1 egg, room temperature; 1/3 cup canola oil; 1 1/2 tsp. vanilla extract; 1/3 cup whole milk; 2 cups fresh or frozen blueberries; 1 tbsp. cornstarch; 1 tbsp. powdered sugar; 1/2 tsp. cinnamon; 1/2 tsp. ground ginger

jumbo blueberry lemon ginger bakery-style muffin recipe

There’s nothing like a huge, warm muffin from a local bakery to brighten your morning; it always seems hard to recreate at home, though. Maybe it’s because part of the appeal of these huge, soft muffins is in the atmosphere–like sitting in a cozy coffee shop with your favorite plush reading chair while sipping a steamy, bold espresso. Still, I’m not deterred in recreating this entire experience (after all, food should always create memories, in my opinion).

These muffins really do fit the bill taste and texture-wise; they’re full of juicy blueberries and are ethereally fluffy (plus, they’re absolutely enormous–a must for any bakery muffin!). I’d recommend brewing a cup of your favorite tea or coffee and enjoying this treat in your most comfortable chair, maybe with some light music playing in the background…your experience will be just like sitting in your local coffee shop or small-batch bakery 🙂

This recipe comes together quickly, and is super simple to make–it doesn’t even require a mixer! I bake them in a jumbo muffin tin for that extra-tender bakery-muffin taste, but you can definitely do them in a regular-sized (or even mini-muffin) tin; it just might not be as fun 🙂

I add fresh lemon zest and juice, along with fresh ginger (and its juice…yes, I juiced ginger…it’s a thing!). I also put in some warm spices, like cinnamon and nutmeg, to tie it all together; plus, I just can’t imagine a bakery muffin without a bit of cinnamon (is that just me?). There always seems to be barely any blueberries in blueberry muffins as well, so I made sure to add enough; feel free to decrease the amount if you like less…there was a blueberry sale going on, though, and I felt like it was my duty to use them in these muffins!

A bite from one of these muffins makes you feel like it’s a languorous Sunday morning, and may lead to some serious lounging around–I’m not kidding when I say that these muffins may make it hard to get up and do any work…they’re just that good!

Now, instead of just making you drool, how about I get this recipe going:

Jumbo Blueberry Lemon Ginger Muffins (Bakery-Style)

These delicious, tender muffins are just like the ones you see in your favorite bakery display! I’ve added some fresh lemon and ginger do brighten up the flavor and tone-down the sweetness, and stuffed it full of blueberries (they never put enough in store-bought ones…I swear, sometimes it seems like there’s a blueberry shortage going on with how stingy they are…). These are the ideal lazy summer breakfast, and come together quickly and easily. Plus, they’re huge, so you can say all you had was one muffin 😉

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast, Dessert

Cuisine American, English

Ingredients

For muffins:

1 1/3 cups AP flour
2 tbsp. cornstarch
1/2 tsp. salt
3/4 cups granulated sugar
2 tsp. baking powder
zest and juice of two lemons
1 tbsp. fresh ginger, grated; juice this ginger and reserve the liquid
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. ground ginger
1 egg, room temperature
1/3 cup canola oil
1 1/2 tsp. vanilla extract
1/3 cup whole milk

For blueberries:

2 cups fresh or frozen blueberries
1 tbsp. cornstarch
1 tbsp. powdered sugar
1/2 tsp. cinnamon
1/2 tsp. ground ginger

Instructions

Preheat oven to 400 degrees Fahreneheit. Grease or line (with muffin liners) a jumbo muffin tin.
Whisk together flour, cornstarch, lemon zest, fresh ginger, salt, sugar, baking powder, and spices in a large bowl. Set aside.
Mix together the blueberries with the cornstarch, sugar, and spices in the “for blueberries” section in another bowl. Set aside.
In a small bowl or measuring cup, mix together the oil, lemon juice, ginger juice (done by squeezing out all the liquid from the 1 tbsp. of fresh ginger), vanilla extract, egg, and milk.
With a rubber spatula or wooden spoon, gradually add the liquid mixture to the flour mixture, mixing gently until combined with no flour spots showing. It’s okay if it looks a bit lumpy–you don’t want to overmix this, as it will result in a tough, dense muffin.
Gently fold in the coated blueberries into the batter.
Scoop or spoon the batter into the muffin tin almost to the top.
Bake the muffins for 25-30 minutes, until a toothpick comes out clean and they look lightly browned on top. Let cool in the tins for 10-15 minutes before removing the muffins.
Enjoy warm or let cool completely on cooling rack.

Notes

These muffins are best the day they’re made (and warm!), but will keep for 3-4 days in an air-tight container. You can also freeze them for up to 4 months.

Feel free to experiment with different fruit-herb combinations with this base muffin recipe; some of my favorites are blueberry-tarragon and blackberry-sage (I still add some lemon to these as well).

Keyword bakery style blueberry muffin recipe, bakery style muffins, best blueberry muffin recipe, best muffin recipe, blueberry lemon ginger muffins, easy breakfast ideas, lazy summer breakfast, lemon ginger desserts, music and macarons, Poeme blog recipes, tender muffins

Thank you so much for reading! To try more delicious recipes, head over here.

Happy Baking, everyone!

6 Comments

anniesnomsblog

May 7, 2019 at 2:04 am

These look fantastic! I love lemon and blueberry muffins on their own, but with that added ginger I’m in love and NEED to make these!
- admin
  
  May 7, 2019 at 4:55 am
  
  Thank you! The ginger definitely adds a bright kick of flavor; you should definitely try them out 🙂
Bindu Thomas

May 7, 2019 at 10:35 pm

This looks super yummy! I am blueberry fan. Cant wait to try this. Thank you so much for sharing.
- admin
  
  May 8, 2019 at 4:26 am
  
  Thanks for reading 🙂 These are definitely good for any blueberry fans…they’re filled with them!
Maria

May 30, 2019 at 3:02 pm

No eggs ?
- admin
  
  May 30, 2019 at 3:10 pm
  
  Oops! Thanks for catching that! I must have forgotten to put that down on the recipe 🙈 You’ll want to beat one egg in with the oil and liquids!

Recipe: Jumbo Lemon Blueberry Ginger Muffins (Bakery-Style)