The Best Lemon Topped Blueberry Muffins

blueberrymuffin3 These are absolutely amazingly delicious blueberry muffins. Every time I see blueberries on sale my mind goes right to these soft tender muffins. They are not the basic blueberry muffin either- They have a super moist buttermilk muffin base with blueberries , but you also swirl in some fresh sweetened cooked blueberries (like a blueberry jam). To top it off, and I think this is my favorite part, these muffins are sprinkled with lemon sugar. The bright flavor this adds and the crunchy texture are beyond compare. blueberrymuffin These muffins take a bit of extra effort but it is well worth it. Any other basic blueberry muffin will pale in comparison (at least me and my family’s world!)They can be made with fresh or frozen blueberries- (see note in recipe for frozen).  They keep well at room temperature for a couple of days and freeze pretty well, that is, if you can keep them from being devoured immediately! Just wrap tightly and freeze then thaw them on the counter or in microwave. blueberrymuffin2  Just a quick note: If you are wondering what to do with any leftover buttermilk, use it in some salad dressing, or in making pancakes from this convenient Oatmeal Pancake Mix, or in these delicious Overnight Blender Waffles (super healthy by the way). And let me not forget, you can also use it in this Buttermilk Sandwich Bread. I love buttermilk and it is a great thing to keep around. It really adds moisture to baked goods.


Best Lemon Topped Blueberry Muffins
Yields 12-14 muffins.
Lemon-Sugar Topping
  1. 1/3 cup sugar
  2. 1 1/2 teaspoons finely grated zest (I sometimes add a little extra because I love the lemon flavor)
For the muffins
  1. 2 cups fresh blueberries (about 10 ounces), picked over *(Same amount for frozen blueberries just see note for slight change in directions)
  2. 1 1/8 cups sugar (8 ounces) plus 1 teaspoon
  3. 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
  4. 2 1/2 teaspoons baking powder
  5. 1 teaspoon table salt
  6. 2 large eggs
  7. 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
  8. 1/4 cup vegetable oil (I use light olive oil)
  9. 1 cup buttermilk**
  10. 1 1/2 teaspoons vanilla extract
For the lemon sugar topping
  1. Stir together sugar and lemon zest in small bowl until combined; set aside.
For the Muffins
  1. Adjust the oven rack to upper 1/3 of oven and Preheat oven to 425°F. Lightly grease muffin tin or use cupcake liners.
  2. To make blueberry swirl - In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Continue to cook while mashing/squishing the berries with a spoon and stirring until the berries have broken and the mixture is thick and reduced to around a fourth of a cup. Allow mixture to cool to room temperature, 10 to 15 minutes.
  3. While mixture is cooling, In a large bowl, whisk the flour, baking soda and salt- set aside.
  4. In a medium bowl whisk the remaining 1 and 1/8 cup of sugar and eggs until evenly mixed and thick, around 45 seconds. Whisk in the melted butter and oil until combined. Whisk in the buttermilk and vanilla until combined.
  5. *With a rubber spatula, gently fold the wet mixture and the remaining blueberries into the dry ingredients. Fold just until the mixture is moistened- a few remaining flour spots are fine as you don't want to over mix the batter.
  6. Using an ice cream scoop, evenly divide the batter between the muffin cups, the muffin cups will be completely full. (I sometimes end up with 13 or 14 muffins and use a second pan)
  7. Divide the cooked blueberries between the muffins- around a heaping teaspoon each muffin. Just dollop it on the top. Then take a small knife or skewer and gently swirl the mixture into the muffin, with a figure 8 motion.
  8. Sprinkle the lemon sugar mixture evenly on top of the muffins
  9. Bake the muffins in the preheated oven, rotating pan once, until tops are just firm to touch and golden, about 17-19 minutes. Remove from oven and cool in pan for about 5 minutes. Remove muffins from pan and place on cooling rack (you may need to gently release muffins with a knife if they stick.)
  1. **According to Cooks Illustrated, you can substitute the buttermilk with 3/4 cup plain yogurt mixed with 1/4 cup of milk.
*To use frozen blueberries
  1. Make the heated blueberry mixture the same but rinse the remaining blueberries that go in the muffin batter with cold water and dry them well. Then instead of folding them into the dry ingredients with the wet ingredients- toss them in the flour mixture first, then fold in the wet ingredients as stated in above directions.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
Amy Kay's Kitchen

4 Responses to The Best Lemon Topped Blueberry Muffins

  1. Hi! Your lemon topped blueberry muffins look absolutely delicious!! I love the lemon and blueberry combo, and I must try the lemon sugar!!

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