Ultimate Blueberry Muffins With Lemon Sugar Crunch

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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.

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Ultimate Blueberry Muffins With Lemon Sugar Crunch
Yield: 12 muffins

Sugar Crunch:

1/3 C. granulated sugar
1 1/2 tsp. finely grated lemon zest or zest from 1 lemon

Blueberry syrup:
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.
15. ENJOY!


Pecan Crumble Banana Muffins

Cast is off, now it’s time to muthafriggin bake! And when I say bake, I mean do everything by hand with no help from a machine (besides the oven). Perfect timing cause we bought bananas and weren’t able to finish them before they started getting brown. How many of you are guilty of buying food and forgetting about it? *guiltily raises hand…* We had a few very brown bananas sitting on the counter and I didn’t want to throw them out. Banana bread is the first thing people make when they want to get rid of their ripe bananas – something I didn’t want to bother with. I decided it was sexy muffin time.


Get your baking hats on cause this is a really easy recipe with a delicious outcome!

By all means, use your mixer. I just wanted to do everything by hand just cause I could! 😉

Originally from Allrecipes then tweaked.
Yield: 12 delicious cupcake sized muffins.

Dry ingrediants
1 1/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt

Banana mixture
3 medium ripe bananas – mashed to smithereens
1 egg
3/4 C. granulated sugar
1/3 C. canola oil

10 whole pecans – cut into small pieces
1/3 C. packed brown sugar
2 Tbsp. all-purpose flour
1/4 tsp. cinnamon
1/2 Tbsp. butter, softened

Preheat oven to 375 F.

In a small bowl, mix all of the crumble ingredients except for the butter. Next, mix the butter in with a fork, smashing the butter as you’re combining the ingredients. Keep doing this until little balls form. Set aside.


In a large mixing bowl, combine dry ingredients.

In another large bowl, mix the banana mixture ingredients together until well combined. Make sure the banana is mashed enough so that there are no large chunks. Add the banana mixture into the mixing bowl of dry ingredients. Mix until just combined.

Line your cupcake pan and separate the batter evenly. I placed about 1/3 cup of batter into each cup.

Top each cup with a heaping tablespoon of crumble mixture then evenly distribute the rest of the crumble mixture. Make sure the entire top of each cupcake is covered. After all, the crumble is the best part!


Bake in the oven 18-20 minutes or until a toothpick comes out clean.