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Citrus Sugar Bakery-Style Blueberry Muffins

Made with berries frozen at their peak and topped with freshly zested citrus sugar, these delicious bakery-style blueberry muffins are fluffy, flavorful, and a little bit fancy!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 212 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups unbleached all-purpose flour
  • ¾ cup sugar
  • 2.5 tsp baking powder
  • ¼ tsp salt
  • 2 large eggs
  • ¾ cup almond milk (or your favorite milk/buttermilk)
  • 6 TBSP unsalted butter melted
  • 1 cup fresh or frozen blueberries
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1 TBSP turbinado sugar
  • 1 TBSP sugar [white or brown]
  • 1 TBSP melted butter

Instructions

    Cup of Yum
  1. Pre-heat oven 375 degrees F.
  2. Line 12 muffin cups with parchment paper liners and set aside.
  3. In a medium mixing bowl, combine flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a large bowl, whisk together eggs, almond milk [or milk] and 6 TBSP melted butter.
  5. Next slowly sift in the flour mixture while stirring gently with a fork to incorporate until just mixed.
  6. Batter should be thick, sticky, and slightly lumpy.
  7. Use a silicone bowl scraper to gently fold in the blueberries.
  8. Spoon batter evenly amongst 12 muffin cups and place muffin tin atop a large baking sheet to help prevent the bottoms from browning. [one of my favorite baking tricks]
  9. Bake at 375 degrees F for 20-25 minutes or until an inserted toothpick comes out clean.
  10. While the muffins bake, stir together orange zest, lemon zest, turbinado sugar, and sugar.
  11. Once done, brush piping hot muffins with melted butter immediately and top with zested sugar.
  12. Allow to cool a bit on a wire rack before diving in, molten blueberries are a force to be reckoned with! Enjoy!

Notes

  • baking tip: Snag a package of parchment paper baking cups for this recipe [and all your favorite muffin recipes!] for a naturally non-stick way of scoring the perfect muffins. No crumbs left behind!
  • parchment paper baking cups
  • For muffins topped with glorious texture and crunch, I used a combination of granulated and turbinado sugar to sweeten the citrus. If preferred, skip the crunch by replacing the raw sugar with regular brown or white sugar. These muffins are great both ways!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 212kcal (11%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 45mg (15%) Sodium 90mg (4%) Potassium 147mg (4%) Fiber 1g (4%) Sugar 16g (32%) Vitamin A 253IU (5%) Vitamin C 2mg (2%) Calcium 73mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 212

% Daily Value*

Calories 212kcal 11%
Carbohydrates 33g 11%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 45mg 15%
Sodium 90mg 4%
Potassium 147mg 3%
Fiber 1g 4%
Sugar 16g 32%
Vitamin A 253IU 5%
Vitamin C 2mg 2%
Calcium 73mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.