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4.8 from 24 votes

Blueberry Muffins with Sugar Topping

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.

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 12 muffins
Calories: 272 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the butter and process until the mixture resembles cornmeal, with no discernible chunks of butter.
  4. In a large bowl, whisk together the buttermilk, eggs, lemon zest, vanilla, and almond extract.
  5. 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.
  6. 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.
  7. Divide the batter equally among the prepared muffin wells, completely filling each well.
  8. 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.
  9. 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.
  10. 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.

Nutrition Information

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

% 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.