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Blueberry Muffins with Lemon Zest and Sugar Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 45 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Deliciously moist and tender blueberry muffins bursting with wild Maine blueberries. These muffins feature a perfect balance of buttermilk, sour cream, and a hint of lemon zest for a fresh, flavorful breakfast or snack treat. With a crisp, golden top and fluffy inside, they are easy to prepare and baked to perfection in just over 30 minutes.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour (measured properly, see notes)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt

Wet Ingredients

  • 1 1/4 cups buttermilk (room temperature)
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter (melted)
  • 2 large eggs (room temperature)
  • 1/3 cup sour cream (room temperature)
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla bean paste or vanilla extract

Additional Ingredients

  • 1 1/2 cups frozen wild Maine blueberries (do not thaw)
  • 1/8 cup granulated sugar (for topping)
  • Zest of 1/2 lemon (for topping)

Instructions

  1. Preheat the oven: Set the oven to 425°F (220°C). Line a 12-cup muffin pan with 6 liners and plan to bake in two batches to achieve perfect domed muffins.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Set aside for later use.
  3. Combine wet ingredients: In a separate large bowl, whisk together the buttermilk, granulated sugar, melted butter, eggs, sour cream, vegetable oil, and vanilla until the mixture is smooth and well blended.
  4. Combine wet and dry: Gradually add the wet ingredient mixture to the dry ingredients, mixing gently using a spatula or spoon until just combined. Avoid over-mixing to ensure tender muffins.
  5. Fold in blueberries: Carefully fold in the frozen wild Maine blueberries without thawing, distributing them evenly throughout the batter.
  6. Fill muffin liners: Fill each muffin liner to the top with batter to encourage a signature muffin top with a nice dome.
  7. Add topping: Mix the 1/8 cup granulated sugar with the lemon zest, then sprinkle this mixture evenly over the tops of the muffins for added flavor and sweetness.
  8. Bake: Bake initially at 425°F (220°C) for 5 minutes to set the muffin tops, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15–18 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
  9. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and preserves the texture.

Notes

  • Measure flour properly by spooning it into the measuring cup and leveling it off to avoid dense muffins.
  • Using frozen blueberries straight from the freezer prevents them from bleeding too much into the batter during mixing.
  • Room temperature ingredients blend better and produce a more uniform batter.
  • To make 12 muffins, bake in two batches if using only 6 liners at a time to ensure perfect domes for each muffin.
  • For extra lemon flavor, you can add a teaspoon of lemon juice to the batter.

Find it online: https://slsrecipes.com/blueberry-muffins-with-lemon-zest-and-sugar-topping-recipe/