I guess it’s lemon season? Good thing because I’ve been getting sick often these days and nothing soothes a sore throat than a piping hot cup of water with a squeeze of lemon. Not only does lemon seem to work miracles on one who’s sick, but it makes amazing baked goods, such as this blueberry muffin recipe I came across from Cook’s Illustrated. What stood out about this recipe was that the actual ingredient of lemon wasn’t included in the batter, but was a part of a sugar crumb sprinkled on top of the muffin at the last second before baking.
These muffins have the perfect amount of sweetness from the blueberry “syrup” and remind me of a summer day from the brightness of the lemon. These are AMAZING right out of the oven while the sugar crunch is still warm and crispy. I’ve thrown all other blueberry muffins into the very back of the archives (sorry, blueberry muffins).
Seriously, look at that crunchy topping.
Ultimate Blueberry Muffins With Lemon Sugar Crunch
Yield: 12 muffins
1/3 C. granulated sugar
1 1/2 tsp. finely grated lemon zest or zest from 1 lemon
1 tsp. sugar
1 C. fresh blueberries
2 1/2 C. all purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/8 C. granulated sugar
2 large eggs
4 Tbsp. butter, melted
1/4 C. canola oil
1 C. buttermilk
1 1/2 tsp. pure vanilla extract
1 1/2 C. fresh blueberries
1. For the sugar crunch, combine sugar and lemon zest and mix to combine. Set aside and let sit so that the sugar absorbs the lemon flavor.
2. For the blueberry syrup, combine sugar and blueberries in a small pot and heat over medium heat. Stir frequently. As the blueberries heat up, they’ll start to plump up. Start smashing the blueberries to create a syrup. Turn the heat on low and simmer for about 5 minutes, until the mixture reduces to about 1/4 cup. Turn the heat off and set aside.
To make the muffins:
3. Preheat oven to 425 F. Line a muffin pan with muffin liners.
4. In a large bowl, combine flour, baking powder and salt. Mix to combine and set aside.
5. In another large bowl, beat sugar and eggs together until the mixture turns pale yellow – about 3 minutes.
6. To the sugar and egg mixture, stir in melted butter and oil. Next, add the buttermilk and vanilla extract. Mix to combine.
7. Now, add the wet mixture into the bowl with the dry mixture and mix until just combined. DO NOT OVER MIX.
8. Fold in blueberries with a rubber spatula.
9. Divide the muffin batter evenly between the 12 muffin cups.
10. For each cup, spoon about a teaspoon of the blueberry syrup onto the top and use a toothpick to swirl the syrup in with the muffin batter.
11. Next, evenly divide the lemon sugar mixture onto the top of the muffins.
12. Bake in the oven for 16-19 minutes, turning the pan 180 degrees once.
13. Poke a clean toothpick into the middle of a muffin. When the toothpick comes out clean, the muffins are fully baked.
14. Remove the muffins from the oven and set on a cooling rack to cool. Wait about 5 minutes before removing the muffins from the tin.