Blueberry Muffins with Sugar Topping
User Reviews
4.8
24 reviews
Excellent
Blueberry Muffins with Sugar Topping
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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.
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Ingredients
- nonstick cooking spray optional
- 2 1/2 cups unbleached all-purpose flour spooned and leveled
- 1 cup granulated sugar divided
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tick (4 oz) cold unsalted butter cut into 1/2-inch (13-mm) chunks
- 1 cup plus 2 tablespoons cold, well-shaken buttermilk
- 2 large eggs
- 2 teaspoons finely grated lemon zest
- 2 1/2 teaspoons vanilla extract
- 3/4 teaspoon almond extract
- 1 (12-ounce) bag 12-ounce bag frozen blueberries (or substitute fresh blueberries)
Instructions
- 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 (150 g) of the 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 remaining 1/4 cup (50 grams) 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 moving 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.
Equipments used:
Nutrition Information
Show Details
Serving
1muffin
Calories
272kcal
(14%)
Carbohydrates
42g
(14%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
272mg
(11%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 272kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 272mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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