Bakery Style Lemon Blueberry Muffins

Sunday Brunch, a great way to keep the holiday weekend entertaining going especially when serving Bakery Style Lemon Blueberry Muffins. Bakery style is a soft and tender muffin inside with a perfect heaped domed muffin top. The muffin is studded with juicy blueberries and a  touch of bright lemon flavor. A summery breakfast treat hard to resist. 
Recipe makes 12 muffins and was adapted from cookingclassy.com  
Cooking Tips: 

• Add 1 tablespoon of flour to rinsed and dried blueberries. This helps prevent the fruit from sinking in the batter. 
• Comment on frozen blueberries: Fresh obviously offer the best flavor but in a pinch frozen would work too. Just add to the batter still frozen so they don’t bleed excessively into the batter. Increase bake time by a few minutes.
• Note that butter is not used in this batter, oil and buttermilk add to the moistness.

Bakery Style Blueberry Muffins
Ingredients:

• 1- 3/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1 TB. Saigon cinnamon 
• 2-3 tsp. lemon zest
• Dash of salt
• 1 cup granulated sugar
• 7 TB. canola or vegetable oil (measure 1/2 cup remove 1 TB.)
• 1/4 cup buttermilk
• 1/4 cup sour cream (I used light) 
• 2 large eggs
• 1-1/2 cups fresh blueberries, rinsed patted dry and mixed with 1 TB. of flour  
• 1 TB. raw sugar or coarse sparkling sugar 

Crumb Topping

• 1/3 cup all-purpose flour
• 1- 1/2 TB. granulated sugar
• 1 tsp. Saigon cinnamon
• 3 TB. salted butter, cold, diced into small cubes

Directions: 
For the crumb topping:

• To a food processor add 1/3 cup flour, 1- 1/2 TB. granulated sugar, cinnamon and diced butter. Pulse several seconds just until butter is distributed and until it somewhat comes together in tiny crumbles, it should still be fluffy. Set aside.

For the blueberry muffins:

• Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, cinnamon, lemon zest and salt for 30 seconds, set aside.
• In a separate large mixing bowl, using a wire hand whisk, mix together 1 cup granulated sugar, canola or vegetable oil, buttermilk, sour cream and eggs until well blended, about 30 seconds. Using a rubber spatula, fold in flour mixture just until combined (batter should be slightly lumpy. Don't over-mix, key to fluffy muffins).
• Gently fold in floured blueberries. Divide mixture evenly among 12 paper lined muffin cups. Fluff crumb topping with a fork and sprinkle each muffin evenly with 1 TB. crumb topping mixture. Sprinkle tops with raw sugar or coarse sparkling sugar. 
• Bake muffins in preheated oven 16- 18 minutes, until lightly golden and toothpick inserted in the center of muffin comes out clean.

• Allow to cool several minutes in muffin pan before removing to wire rack to cool. Best served day baked.