I love muffins. Soft and delicate or chunky and hearty, I’ll take them any way they come. Now, there’s is a thin line that separates muffins from cupcakes. I’m not sure exactly what it is, but I feel a great deal better about myself when eating a muffin. Who cares if the muffin is dipped in butter and then rolled in a shameful amount of sugar? It’s still a healthy muffin, right?
This recipe, submitted by Jill, had a name that just begged me to make them: Lemon Blueberry Crunch Muffins. This muffin is delicate, moist, and bursting with blueberries. Then it’s dipped in lemon butter and a coating of sugar that sets to a crunchy exterior.
With the arrival of spring, it’s the perfect time for you to try these little gems. Trust me, you won’t be sorry!
You’ll need some cake flour, baking soda, salt, lemons, milk, oil, sugar, an egg, vanilla, and blueberries (fresh or frozen). Preheat your oven to 375ºF, and prepare a muffin tray with 12 large or jumbo-sized muffin liners.
Sift together the flour, baking soda and salt.
So it looks all pretty, like this.
Stir in your lemon zest and set aside.
In a separate bowl, mix together the milk and 1 tablespoon of lemon juice. Set aside.
In another bowl, whisk together the oil, sugar, egg and vanilla extract. Add the milk-lemon mixture and then the sugar mixture to the dry ingredients. Mix until almost combined.
Add the blueberries, and gently fold them in. Divide the batter between the 12 muffin cups and bake for 18-20 minutes, or until golden and a toothpick inserted into the middle comes out clean.
Remove to a wire rack and allow to cool.
While the muffins are cooling, prepare the topping. Mix together the melted butter and lemon juice in a small bowl. In a separate bowl, add the 1/2 cup of sugar.
Dip the slightly cooled muffins first into the butter mixture, and then into the sugar.
Make sure you coat the top of the muffin with sugar.
Allow the dipped muffins to cool completely on a wire rack.
Serve and enjoy!
Recipe notes: I used regular-sized muffin liners, which worked just fine. Also, in my oven it took 22 minutes for muffins to cook completely. If you’d like a more rustic sugar coating, try using sanding sugar.
These muffins are bursting with blueberries and topped with a crunchy sugar topping.
- FOR THE MUFFINS:
- 2 cups Cake Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 whole Lemon, Zested
- ¾ cups Milk
- 1 Tablespoon Lemon Juice
- ⅓ cups Oil
- ¾ cups Sugar
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- 2 cups Blueberries
- FOR THE TOPPING:
- ½ cups Melted Butter
- ½ cups Lemon Juice
- ½ cups Sugar
Preheat oven to 375ºF and prepare a muffin tin with 12 large/jumbo muffin liners.
For the muffins, sift together the flour, baking soda, salt and lemon zest and set aside.
In a separate bowl, mix together the milk and 1 tablespoon lemon juice; set aside.
In one more bowl, whisk together the oil, sugar, egg and vanilla extract. Add the milk/lemon mixture and then add the wet ingredients to the dry ingredients. Mix until almost combined and then add the blueberries and finish stirring.
Divide batter between the 12 muffin cups and bake for 18-20 minutes. Remove to cool on a wire rack.
While muffins are cooling, prepare the topping. Mix together melted butter and lemon juice in a small bowl. In a separate bowl, add the sugar. Dip the slightly cooled muffins first into the butter mixture and then into the sugar to coat the top of the muffin. Allow the dipped muffins to cool completely on wire racks.
Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!