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Blueberry Muffins · Lemon Sugar-Top

Lemon Blueberry Muffins with Sugar Tops

Bright lemon zest and yogurt make these muffins extra moist, and a sprinkle of coarse lemon sugar bakes into a crackly, sparkly top. Mixed with oil in two bowls, no mixer needed.

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Prep
15 min
Cook
20 min
Total
50 min
Serves
12 · 12 muffins
Level
Easy

Ingredients

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)

Steps

  1. Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. Stir the turbinado sugar and 1 teaspoon of lemon zest together in a small bowl for the topping.
  3. In a large bowl, rub the granulated sugar and 1 tablespoon of lemon zest together with your fingertips until fragrant.
  4. Whisk the oil, eggs, yogurt, milk, lemon juice and vanilla into the lemon sugar until smooth.
  5. In a second bowl, whisk the flour, baking powder, baking soda and salt.
  6. Add the dry ingredients to the wet and fold with a spatula until just a few streaks of flour remain.
  7. Gently fold in the blueberries.
  8. Divide the batter evenly among the liners, filling them nearly to the top.
  9. Sprinkle the lemon sugar generously over each muffin.
  10. Bake until golden, the tops spring back and a toothpick comes out clean.
  11. Cool in the tin 5 minutes, then move to a rack.

Tip: Rubbing the zest into the sugar releases the lemon oils, so the flavor goes all the way through.

Tip: Raspberries or chopped strawberries also work in place of blueberries.

Storage: Airtight at room temperature 2 days, or refrigerate up to 5 days.

Make ahead: Freeze cooled muffins up to 3 months and rewarm in a low oven.

Estimated nutrition per serving: 250 calories · protein 4 g · carbohydrates 36 g · fiber 1 g · sugars 19 g · fat 11 g (saturated 2 g) · sodium 200 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.