Lemon Blueberry Jumbo Muffins (Bakery-Style Domes)
- Apr 7
- 3 min read
There is something so satisfying about a big, bakery-style muffin with that tall, golden dome. Crisp on top, soft in the middle, and full of flavour.
These lemon blueberry muffins are exactly that: light, fresh, and bursting with juicy blueberries, with a soft crumb and a lovely hint of lemon throughout.
They feel like something you would pick up in a café, but are actually very simple to make at home once you know a few key tips.
Why this muffin recipe works
The combination of butter and oil gives you both flavour and moisture, while the yogurt keeps the muffins soft and tender.
The real secret though is in the method: a thicker batter, a high starting temperature, and filling the cases properly all help create that beautiful tall dome.
Adding a simple crumble on top gives a lovely texture and that bakery-style finish.
You can make a loaf cake out of the same recipe too. This recipe works beautifully for both, which makes it really versatile.
Ingredients:
For the Muffins
115g butter, melted
60ml sunflower oil (or vegetable oil)
120g caster sugar
60g light brown sugar (can use all caster sugar too)
2 large eggs (room temp)
1 tbsp lemon zest
1 tsp vanilla extract
260g plain flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
100ml milk (room temp)
120g yogurt or buttermilk (room temp)
180–200g blueberries (coated in flour)
Optional crumble topping
40g plain flour
40g caster sugar
40g cold butter, cubed
Makes 6–8 large muffins (or 3 large muffins and a loaf cake)
Instructions:
Start by making the crumble.Rub the cold butter into the flour and sugar using your fingertips until you get a crumbly texture. Place it in the fridge while you prepare the muffin batter (cold crumble helps give a better finish).
Preheat your oven to 200°C (fan) and allow it to fully heat for at least 15 minutes.
In a bowl, whisk together the eggs and both sugars for 1–2 minutes until smooth.
Add the melted butter and oil and whisk together.
Add the lemon zest and vanilla. Mix until combined.
Add the yogurt, whisk gently.
Add the milk and whisk untill combined.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
Add the dry ingredients into the wet mixture and gently fold until just combined (not fully combined). The batter should be thick, not runny, and almost scoopable.
Toss the blueberries lightly in flour, then fold them into the batter.
Divide the mixture into your muffin cases. Fill them right to the top (even slightly domed before baking). Leave space between muffins. Only fill every other hole in the tin
Sprinkle the crumble generously over the top, keeping some pieces slightly chunky for that bakery-style look.
Start by baking at 200°C for 7–8 minutes.This gives the muffins a quick rise.
Then reduce the temperature to 170°C (fan) and bake for a further 18–22 minutes.
Try not to open the oven too early.
Simple tips for perfect muffins
A thicker batter helps create taller muffins, so avoid adding extra liquid.
Cold crumble gives you better texture and definition on top.
Filling the cases fully is key — this is what gives you that bakery-style height.
A little note from my kitchen table
I actually made this batch a little differently at home — I made 3 large muffins and one loaf cake from the same batter, because my family is completely split between muffins and a loaf cake ( I baked the loaf cake for 30 minutes @ 170°C)
This recipe works beautifully for both, which makes it really versatile.
I also added a simple lemon drizzle on top by mixing a little caster sugar with lemon juice and lightly spooning it over once baked. It just gives that extra fresh, lemony flavour and makes them even more special.
These are the kind of muffins that feel cosy, homemade, and just a little bit special. Perfect for a quiet morning, sharing with family, or just enjoying with a cup of tea.
Sometimes it is the simple touches — like a crumble topping — that make something feel extra special.
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