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Crispy Bakery-Style Blueberry Muffins Easy Recipe with Lemon Sugar Topping

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These crispy bakery-style blueberry muffins feature a crackly lemon sugar topping and a tender, juicy interior. Perfect for breakfast or brunch, they combine simple ingredients with a delightful texture contrast.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar for the batter
  • ¼ cup (50 g) granulated sugar for the lemon sugar topping
  • ½ cup (115 g) unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 1 cup (240 ml) buttermilk (or whole milk plus 1 tablespoon lemon juice)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) fresh blueberries
  • Lemon zest from 1 large lemon, divided between batter and topping

Instructions

  1. Preheat your oven to 400°F (200°C) and position the rack in the center. Line your muffin tin with liners or lightly grease each cup.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, granulated sugar (¾ cup), and 1 teaspoon lemon zest.
  3. In a separate bowl, whisk eggs until just combined. Stir in melted and cooled butter, buttermilk, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. The batter will be lumpy; do not overmix.
  5. Carefully fold in fresh blueberries, being gentle to avoid crushing them.
  6. In a small bowl, mix ¼ cup granulated sugar with the remaining lemon zest to prepare the lemon sugar topping.
  7. Divide the batter evenly among 12 muffin cups, filling each about ¾ full. Sprinkle the lemon sugar topping generously over each muffin.
  8. Bake at 400°F (200°C) for 18-22 minutes until muffins are golden brown with a crackly top and a toothpick inserted comes out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to keep the tops crispy.

Notes

Use fresh lemon zest just before baking for best flavor. Melted butter should be warm but not hot to avoid scrambling eggs. Toss blueberries lightly in flour if they tend to sink. Avoid overmixing the batter to keep muffins tender. Let muffins cool on a wire rack to maintain crisp topping. For softer tops, bake at 375°F for about 25 minutes but lose some crispness.

Nutrition

Keywords: blueberry muffins, lemon sugar topping, crispy muffins, bakery-style muffins, breakfast muffins, brunch recipe, easy muffins

Find it online: https://realityeats.com/crispy-bakery-style-blueberry-muffins-easy-recipe-with-lemon-sugar-topping/