Blueberry Muffins with Lemon Sugar Topping

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I nearly turned blue last summer when my friend Amy and I took several blueberry picking expeditions to her aunt's prolific blueberry farm. Despite near daily blueberry baking, eating blueberries for three meals and day and popping handfuls of blueberries into my mouth each time I passed the fridge, I managed to freeze gallons and gallons of berries. It was a bumper crop.

Sadly, last night I discovered that we only had a few cups of berries left in the last of our frozen stash. So rather than horde them like precious jewels until they're so freezer burned they've lost all their flavor (a process similar to that which we follow with Halloween and Easter candy), we decided to make something special.
These muffins are fluffy and delicious and the sprinkling of lemon sugar topping? Mmmmm.

Blueberry Muffins with Lemon Sugar Topping
12 regular or 6 bakery style muffins

for the lemon sugar topping:
1/3 c. sugar
1 1/2 t. lemon zest

for the blueberry muffins:
2 c. frozen or fresh blueberries
1 c. + 2 T. + 1 t. sugar
2 1/2 c. all-purpose flour
2 1/2 t. baking powder
1 t. salt
2 eggs
4 T. unsalted butter, melted
1/4 c. canola oil
1 c. buttermilk
1 1/2 t. vanilla

for the topping
In a small bowl, stir together sugar and lemon zest. Set aside.

for the muffins
1. Preheat oven to 400, spray muffin tin with cooking spray and line with muffing liners, if desired

2. In a small saucepan, combine 1t. of sugar with 1c. of blueberries. Cook over medium heat, stirring frequently and carefully "popping" and mashing the blueberries. Reduce until mixture is slightly thickened and reduced to ~1/4 cup, about 5-6 minutes. Set aside

3. In a large bowl, mix flour, baking powder and salt. Gently mix in the blueberries to coat with flour

4. In a medium bowl, whisk together eggs and remaining sugar until pale and thick ~ 1 minute by hand. Add butter, oil, buttermilk and vanilla, mixing until well combined

5. Gently fold the egg mixture into the flour mixture until just combined. Do not overmix. The batter will be lumpy

6. Divide batter evenly among prepared pan. Drop a small amount of blueberry jam mixture onto the top of each muffin. Using a chopstick or toothpick, swirl the jam gently into each muffin. Sprinkle the tops of the muffins evenly with the lemon sugar

7. Bake 17-20 minutes, until the tops are golden and a tester inserted into the center of a muffin comes out with just a few crumbs. Cool slightly before transferring to a wire rack

Serve warm or freeze as soon as the muffins are completely cooled, if they last that long.
Recipe courtesy of Pink Parsley.

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  1. Yum!! These look delicious! My parents are coming this weekend, and I think this needs to be added to the menu.

  2. Anonymous3/23/2011

    These look fabulous! Definitely going to whip up a batch this weekend.

  3. These muffins look really good, I can't wait to try them. I have dropped in several times, but never left a comment, I love your blog...lot's of varity!!!


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