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Tender Blueberry Muffins Recipe with Easy Lemon Sugar Crunch Top

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These tender bakery-style blueberry muffins feature a zingy lemon sugar crunch topping, delivering a soft, moist crumb with a delightful crisp texture. Perfect for brunch, snack time, or a simple sweet treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ¾ cup (180g) plain Greek yogurt (or sour cream or dairy-free coconut yogurt)
  • 1 teaspoon vanilla extract
  • 1½ cups (225g) fresh blueberries
  • ¼ cup (50g) granulated sugar (coarse sugar preferred) for topping
  • Zest of 1 large lemon
  • 2 tablespoons (28g) unsalted butter, cold and cubed for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
  3. In a small bowl, combine ¼ cup granulated sugar with lemon zest. Cut in cold, cubed butter using fingertips or a fork until coarse crumbs form. Chill in the fridge.
  4. In another bowl, whisk together eggs, melted cooled butter, Greek yogurt, and vanilla extract until smooth.
  5. Pour wet mixture into dry ingredients and gently fold with a spatula until just combined; batter should be slightly lumpy but uniform.
  6. Carefully fold in fresh blueberries to keep them intact.
  7. Divide batter evenly among 12 muffin cups, filling about ¾ full.
  8. Sprinkle chilled lemon sugar crumble generously over each muffin.
  9. Bake for 18–22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature ingredients and fold batter gently to avoid dense muffins. Cold butter in the topping creates a crisp texture. Use coarse sugar like turbinado for best crunch. Frozen blueberries can be used but fold in frozen to prevent batter discoloration. Prepare lemon sugar topping ahead and keep chilled. Tent muffins with foil if oven runs hot to prevent over-browning.

Nutrition

Keywords: blueberry muffins, lemon sugar topping, bakery-style muffins, easy muffins, brunch recipe, tender muffins, blueberry baking

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