Try these best-ever Blueberry Muffins with Lemon Sugar Crunch! Studded with blueberries and topped with crunchy lemon sugar, these blueberry muffins are a delicious treat for kids and adults alike!
Who doesn’t love a good blueberry muffin? Blueberry Muffins are one of those classics you can’t go wrong with and probably one of the easiest things to whip up no matter what baking experience you have! A fool-proof recipe you shouldn’t miss!
Why this recipe works:
This recipe for Blueberry Muffins With Lemon Sugar Crunch is definitely one of the best ones out there! They’re light as air, tender, fluffy and moist for days muffins. Studded with blueberries and topped with a crunchy lemon sugar, these blueberry muffins are an insanely delicious treat for kids and adults alike!
Another exciting thing we’re doing today is packing for a fun road trip to grandparents in MI 🙂 The girls have been ecstatic packing their favorite stuff for the trip and even more ecstatic drawing all sorts of artwork and cards to give to their grandparents.
And as always, it seems like their favorite thing to have on this trip is a tender fluffy amazing blueberry muffin! It works great for me because these Blueberry Muffins with Lemon Sugar Crunch are easy, quick and they also make a perfect treat with my coffee—so it’s a win-win 🙂
Before any of our road trips though, we go through a little checklist that we put together. And it almost becomes part of the trip. We always prepare these Blueberry Muffins with Lemon Sugar Crunch together and we actually had some help from our neighbour’s kids who came over for a playdate!
How to make these Blueberry Muffins with Lemon Sugar Crunch:
Similar to all muffin batters, you’ll need two bowls for this recipe. One will be for the dry ingredients and the other will be for the wet ingredients. You’ll need just a whisk, spatula or a wooden spoon for this rather than a huge mixer.
In a bowl, add all the dry ingredients together and mix them well. In another bigger bowl, add the wet ingredients and blend them well too.
Now, add the dry ingredients to the wet ingredients and combine using a spatula or wooden spoon. Make sure to blend the batter but try to not over mix it. Some lumps in the batter are ok, but no visible pieces of dry ingredients (flour) should appear.
Add the blueberries to the muffin batter and use a spatula to gently fold them in without bruising the berries.
Finally, scoop all the batter into a standard size muffin pan (it’ll make 12 muffins) and sprinkle the top of each muffin with a mixture of sugar and lemon zest for crunch and fresh lemon taste.
Bake the Blueberry Muffins with Lemon Sugar Crunch for 20 minutes until cooked through and a toothpick inserted in the centre of any blueberry muffin comes out clean.
Seriously this is a forgiving recipe, you can’t go wrong and you can’t miss out on all this goodness!! I’ve probably mentioned this before and I’ll mention it again—baking is such a joy but it seems like bakers will try to scare you away from it. So just start off with a forgiving recipe like this one and you’ll be hooked!
Next time you’re packing for a trip or looking for a divine treat, make these blueberry muffins and enjoy :
Tips for success:
- I used fresh blueberries for this Blueberry Muffin recipe because they’re wonderfully seasonal, however, unthawed frozen blueberries work just as well.
- The base recipe for the muffin batter is what creates the tender, fluffy and light as air texture. Make sure to blend the batter but do not over mix it. Some lumps in the batter are ok, but there should be no visible pieces of dry ingredients.
- For a chocolate lover’s version of this Blueberry Muffin recipe, you can substitute chocolate chips for the blueberries and skip the lemon topping.
Blueberry Muffins With Lemon Sugar Crunch
Try these best-ever Blueberry Muffins With Lemon Sugar Crunch! Studded with blueberries and topped with crunchy lemon sugar, these blueberry muffins are a delicious treat for kids and adults alike!
Ingredients
Wet ingredients:
- 1 egg
- 1/3 cup oil or melted butter for butter flavor
- 1 cup buttermilk
- 1 cup sugar
Dry ingredients:
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 pinch salt
Blueberries and topping:
- 1 1/2 cups blueberries fresh or frozen (not thawed)
- 2 tablespoons sugar mixed with zest of 1 lemon
Instructions
- Preheat the oven to 400 degrees F.
- In a bowl, add all the dry ingredients together and mix them well. In another bigger bowl, add the wet ingredients and blend them well too.
- Then add the dry ingredients to the wet ingredients and use a spatula or wooden spoon or a whisk, make sure to blend the batter but not over mix it. Some lumps in the batter are ok, but no visible pieces of dry ingredients (flour) should appear.
- Add the blueberries and use a spatula to gently fold them in without bruising the berries.
- Scoop the batter into a standard 12 cup muffin pan and sprinkle with eh lemon sugar mixture (about half a teaspoon per muffin).
- Bake the muffins for 20 minutes until cooked through and a toothpick inserted in the centre of any muffin comes out clean.
- Serve right away and enjoy 🙂
Recipe Notes
Notes: Substitute Chocolate Chips for the blueberries and omit the lemon sugar mixture for a variation on these blueberry muffins.
- I used fresh blueberries for this Blueberry Muffin recipe because they’re wonderfully seasonal, however, unthawed frozen blueberries work just as well.
- The base recipe for the muffin batter is what creates the tender, fluffy and light as air texture. Make sure to blend the batter but do not over mix it. Some lumps in the batter are ok, but there should be no visible pieces of dry ingredients.
- For a chocolate lover's version of this Blueberry Muffin recipe, you can substitute chocolate chips for the blueberries and skip the lemon topping.
Those look scrumptious! They are the perfect thing to take along on a road trip after getting your car ready with Quaker State! #client
Absolutely Cyn!! Thanks so much!!
This recipe looks absolutely delicious–I would love to try it. I also love the lemon touch there! =)
Kelly, you would LOVE these!! Please let me know when you try them 🙂