Print: Lemon Blueberry Muffins with Sugar Tops

Press Ctrl+P (⌘P on a Mac) to print.

3 sides on 3×5 cards. In the print dialog pick paper size 5×3 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Lemon Blueberry Muffins with Sugar Tops

Ingredients · Serves 12 · Prep 15 min · Total 50 min

Lemon sugar topping
3 tbsp turbinado sugar, or coarse sugar
1 tsp lemon zest
Muffins
¾ cup granulated sugar, 150 g
1 tbsp lemon zest, from about 2 lemons
2 cups all-purpose flour, spooned and leveled (250 g)
2 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
½ cup vegetable oil, 120 ml
2 large eggs, room temperature
¾ cup plain yogurt, or Greek yogurt (180 g)
¼ cup milk, 60 ml
2 tbsp lemon juice
1 tsp vanilla extract
1 ½ cups blueberries, fresh, or frozen and not thawed (225 g)

Lemon Blueberry Muffins with Sugar Tops

Steps

Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
Stir the turbinado sugar and 1 teaspoon of lemon zest together in a small bowl for the topping.
In a large bowl, rub the granulated sugar and 1 tablespoon of lemon zest together with your fingertips until fragrant.
Whisk the oil, eggs, yogurt, milk, lemon juice and vanilla into the lemon sugar until smooth.
In a second bowl, whisk the flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet and fold with a spatula until just a few streaks of flour remain.
Gently fold in the blueberries.

Lemon Blueberry Muffins with Sugar Tops

Steps, continued

Divide the batter evenly among the liners, filling them nearly to the top.
Sprinkle the lemon sugar generously over each muffin.
Bake until golden, the tops spring back and a toothpick comes out clean.
Cool in the tin 5 minutes, then move to a rack.