Citrus-Topped Bakery-Style Blueberry Muffins
Made with berries frozen at their peak and topped with freshly zested citrus sugar, these delicious bakery-style blueberry muffins are fluffy, flavorful, and a little bit fancy!
You can’t see me right now, but I’m a mere millisecond away from jumping out of my chair and squealing like a teenage girl. Squeals so shrill only a dog would be able to hear them… you’re really lucky the computer screen is separating us right now. It’s about to get real.
THIS IS MY 1,000TH BLOG POST! Ahhhh!!!!
I should say something poignant but I seriously cannot wrap my brain around just how long I’ve been blogging without needing a drink and, well, the only acceptable bevy at this hour is coffee glorious coffee.
Just…. craziness. Let’s make some muffins, shall we? The chickpea has taken it upon herself to dominate every blueberry there ever was and I managed to snag a cup for myself to make these zesty little blueberry bombs.
Prep time 20 mins
Cook time 20 mins
Total time 40 mins
Author: Jenn Laughlin Serves: 12 muffins
Ingredients
- 2 cups unbleached all-purpose flour
- ¾ cup sugar
- 2 ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ¾ cup almond milk (or your favorite milk/buttermilk)
- 6 TBSP unsalted butter, melted
- 1 cup frozen blueberries (fresh works too!)
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 TBSP raw turbinado sugar
- 1 TBSP sugar (white or brown)
- 1 TBSP butter, melted
- For muffins topped with glorious texture and crunch, I used a combination of granulated and turbinado sugar to sweeten the citrus. If preferred, skip the crunch by replacing the raw sugar with regular brown or white sugar. These muffins are great both ways!
- adapted from BHG March 2013
Instructions
- Pre-heat oven 375 degrees F.
- Line 12 muffin cups with parchment paper liners and set aside.
- In a medium mixing bowl, combine flour, ¾ cup granulated sugar, baking powder, and salt.
- In a large bowl, whisk together eggs, almond milk (or milk) and 6 TBSP melted butter.
- Next slowly sift in the flour mixture while stirring gently with a fork to incorporate until just mixed.
- Batter should be thick, sticky, and slightly lumpy.
- Use a silicone bowl scraper to gently fold in the blueberries.
- Spoon batter evenly amongst 12 muffin cups and place muffin tin atop a large baking sheet to help prevent the bottoms from browning. (one of my favorite baking tricks)
- Bake at 375 degrees F for 20-25 minutes or until an inserted toothpick comes out clean.
- While the muffins bake, stir together orange zest, lemon zest, turbinado sugar, and sugar.
- Once done, brush piping hot muffins with melted butter immediately and top with zested sugar.
- Allow to cool a bit on a wire rack before diving in, molten blueberries are a force to be reckoned with! Enjoy!
Notes baking tip: Snag a package of parchment paper baking cups for this recipe (and all your favorite muffin recipes!) for a naturally non-stick way of scoring the perfect muffins. No crumbs left behind!
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