Description

These bakery-style blueberry muffins feature a tender, moist crumb loaded with juicy blueberries and a crunchy, sugary top that cracks perfectly when you bite into it. Perfect for breakfast, snacks, or dessert, they are kid-approved and freezer-friendly.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (150g) granulated sugar
1 large egg
1 cup (240ml) whole milk
6 tablespoons (85g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups (225g) fresh or frozen blueberries
About 2 tablespoons coarse sugar (turbinado or sanding sugar) for topping

Instructions

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well. Zest one lemon and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
In a separate bowl, whisk together egg, whole milk, melted and cooled butter, vanilla extract, and lemon zest.
Pour wet ingredients into dry ingredients and gently fold together with a spatula just until combined; batter should be slightly lumpy.
Carefully fold in blueberries, using them straight from the freezer if frozen to prevent batter from turning purple and watery.
Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar.
Bake for 18-20 minutes, rotating pan halfway through, until tops are golden brown, sugar has caramelized, and a toothpick inserted comes out clean or with a few moist crumbs.
Remove muffins from pan and transfer to a cooling rack. Let cool completely to keep tops crunchy.

Notes

Do not overmix the batter to avoid tough muffins. Use coarse sugar on top for the signature crunchy crust. Use frozen blueberries straight from the freezer to keep them plump and avoid watery batter. Let muffins cool completely on a wire rack to maintain crunchy tops. Room temperature ingredients help even baking.

Prep Time: 25 minutes
Cook Time: 18-20 minutes
Category: Breakfast, Snack
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 16
Sodium: 180
Fat: 7
Saturated Fat: 4
Carbohydrates: 32
Fiber: 2
Protein: 4

Keywords: blueberry muffins, bakery-style muffins, crunchy muffin tops, blueberry breakfast, easy muffin recipe, kid-friendly muffins, freezer-friendly muffins