These blueberry muffins with sugar topping are made with plenty of blueberries, buttermilk, lemon zest, and almond extract and are finished with a shower of snowy sugar on top. Perfect for breakfast on the go, or an afternoon snack.
- Quick Glance
- 25 M
- 55 M
- Makes 12 muffins
Special Equipment: Store-bought tulip-style paper liners or make your own*
Preheat the oven to 425°F (220°C). Position the oven rack to the center position. Line a 12-well muffin tin with tulip-style paper liners* for a loftier rise or, if using regular paper liners, spray the top of the pan with nonstick cooking spray in case the muffins spill over.
In the bowl of a food processor, combine the flour, 3/4 cup sugar, baking powder, baking soda, and salt. Pulse several times to blend.
Add the butter and process until the mixture resembles cornmeal, with no discernible chunks of butter.
In a large bowl, whisk together the buttermilk, eggs, lemon zest, vanilla, and almond extract.
Dump the contents of the food processor into the wet ingredients. Gently fold the ingredients until the batter is well blended with no clumps of dry ingredients.
Add the blueberries, straight from the freezer if using frozen, and gently fold them into the batter with just 4 or 5 gentle turns of the spatula to avoid streaking the batter with berry juice.
Divide the batter equally among the prepared muffin wells, completely filling each well.
Pour the remaining1/4 cup of sugar into a small cup. Dampen your fingertips with water and work them through the sugar to make it clump slightly, like snow. Top each muffin with a generous pinch of this snowy sugar.
Bake the muffins for 10 minutes. Without opening the oven door, reduce the oven temperature to 375°F (190°C). Continue to bake until the muffins are golden and a toothpick inserted in the center of each muffin comes out clean, 18 to 20 minutes more.
Let the muffins cool in the pan for 2 minutes (no more and no less!) before carefully transferring them to a wire rack to cool completely. (If using regular paper liner, you may first need to use a knife to loosen the edges of each muffin from the pan.) Let the muffins cool completely before serving.
*How to Make Your Own Tulip-Style Liners
Using a ruler and a roll of parchment paper, trace and cut out a dozen 6-inch squares. Working with 1 square at a time, place it on your work surface, position the bottom of a drinking glass on top, and fold the edges of the square up around the glass. Then place the paper cup in the muffin tin. Easy peasy!
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Recipe Testers Reviews
The light texture of these blueberry muffins along with the trifecta of almond extract, vanilla extract, and lemon zest give these muffins a distinctive and delightful texture and taste. Baking them in tulip-style paper liners allows them to rise nicely above the top of the muffin tin. The convenience of using frozen blueberries also makes this recipe a repeater. They are so moist that butter is not necessary; they are great as is.
The muffins come together in about 20 minutes and with an additional 22 minutes for cooking, this is a quick and easy breakfast treat.
I did find these muffins to be quite sweet and will probably cut the sugar down from 3/4 cup to 1/2 cup the next time I make them.
I used Maine blueberries that I froze over the summer, which were just perfect for these muffins.
These blueberry muffins are delicious, moist, and perfectly sweet! The crust of the muffin top was perfectly crisp even without the added sugar. Easy to make in the morning before breakfast on a weekday.
I actually didn't like the "sugar snow" on the top. I would omit that next time.
I used frozen wild blueberries and regular muffin cups so I did spray the top of the pan with cooking spray. The muffins were easy to lift out.
This recipe was easy to mix together and a delicious addition to my muffin repertoire. It was easy to make in the food processor using the steel blade to ensure perfect blending of the butter pieces.
Tulip-style liners are not easy to find in my supermarket so armed with a ruler and a roll of parchment paper I cut out 6-inch squares and formed them around a glass to make my muffin cups and I was glad I did. The presentation was lovely and no chance of the tops sticking to the pan with this technique.
I used an ice cream scoop to drop the batter into the cups and found that no matter how careful I was some of the batter got on the papers and then burned in the oven. I think next time I would just be sure to remove any drops of batter prior to baking.
I had no lemons on hand so tossed in a few drops of lemon extract.
As for the wet sugar technique, that was a new one for me and I love the way it really looked like snow and and added crunchy sweet bits in every bite. I wonder if the same thing could have been accomplished with coarse sugar.
I used frozen berries and tried to be very gentle but they did in fact bleed leaving behind a purple tinge to my muffins. I would reiterate that you need to be very gentle in adding them into the batter.
The tulip style liners made the removal of the muffins flawless. I got 12 muffins and would say this is 12 servings of a perfectly moist and not too sweet but sweet enough blueberry muffin. The use of frozen blueberries assures great quality muffins year round.
Everyone who tasted these blueberry muffins enjoyed them. The favorite part for just about everyone, was the sweet, crunchy topping. I would actually use more sugar and increase the amount that goes on each muffin.
These muffins are on the large size. So much so that my husband and I shared a muffin. Some folks had no problem polishing off a whole muffin by themselves. Either way, there are plenty of muffins to share. I am going to individually wrap some of the leftover muffins and freeze them to make special treats for weekday breakfasts.