Easy Lemon Blueberry Muffins with Sparkling Sugar
These bright lemon and fresh blueberry muffins are quick and easy to make. The yield is a perfect batch of 12 muffins that are light and have a cake-like crumb that makes it hard to stop eating - with just one.
Equipment
- Muffin Tin or Silicone Muffin Pan
Ingredients
- ½ C Unsalted Butter - Room Temperature - 1 Stick
- 1 C Sugar
- 2 Large Eggs - Room Temperature
Dry Ingredients
- 2 C Flour - All Purpose
- 2 tsp Baking Powder
- ½ tsp Salt
Wet Ingredients
- ½ C Milk - Room Temperature
- 1½ - 2 tsp Extract - Vanilla / Lemon / Fiori di Sicilia
Add - In Flavorings
- 2-2½ C Blueberries - Consider mashing less than half of the blueberries in a bowl if you wish to see more blueberry mixture / ribbons in your muffins.
- 1-2 Lemons - 1 large / 2 small - Zest only
Topping
- 3 Tbl Sparkling Sugar - don't skip this step!!! 😁
Instructions
- Preheat the oven to 375℉.
- Prepare your muffin pan. Either line with paper liners, spray baking spray or butter and then flour the pan.
Prepare your ingredients
- Combine dry ingredients in a separate bowl.
- Decide on your extract flavors: For Lemon Blueberry - use 1 tsp vanilla + 1 tsp lemon extract. For Lemon Poppyseed use 1 tsp lemon + 1 tsp fiore di sicilia. If you don't have fiore di sicilia can use 1.5 tsp lemon.
- Combine wet ingredients.
- Wash or measure / prepare your Add in's. IE zest your lemons / wash your berries
Mix the Muffins
- Cream the butter and sugar in a large mixing bowl till light and fluffy.
- Add the eggs one at a time and mix in between.
- Alternately add the Milk / dry mixture - mixing only until combined.
- Fold in Add-Ins using a spatula.
- Fill muffins 3/4 full.
- Sprinkle on Sparkling Sugar.
- Bake for about 30 minutes. (For me it was definite 30 minutes. You can confirm by testing early with toothpicks coming out clean.)
- Let muffins sit in the pan for a few minutes (~ 10-15 minutes)
- Remove muffins from the pan and finish cooling on a rack.
- Enjoy !
Notes
For Lemon Poppyseed - Omit the blueberries - add in 2 Tbl of poppyseeds, use lemon extract and fiori di scililia
For Cinnamon Walnut - add 3/4 Tsp cinnamon to flour. Roast 1.5 C Walnuts 350 degrees for 5 minutes. Cool & Chop. Consider using some KAF Cinnamon Chips too.
For Lemon Raspberry - substitute blueberries for raspberries.
For just blueberry - change the extract to 1.5 tsp of vanilla. Omit the lemon zest.
For just raspberry - change the extract to 1.5 tsp of vanilla. Omit the lemon zest.
For orange cranberry - change extract to orange if you have some - 1 tsp vanilla / 1 tsp orange or use 1.5 tsp vanilla. Use orange zest. Replace blueberries with 1.5 C dried cranberries or 2 C fresh cranberries.
Chocolate Chip - use 1.5 tsp vanilla extract and 1.5 - 2 C mini chocolate chips
White Chocolate Raspberry - use 1.5 tsp vanilla extract and 1 C white chocolate chips and 1.5 C raspberries.
Let me know what other combo's you came up with that you liked!!!
Lastly - I use Costco Organic Sugar. This sugar has larger than 'normal' sugar crystals. It takes a loooong time to cream this sugar with room temp butter. Just know that... I turned on my mixer and basically walked away for 5 minutes... Total time creaming butter and costco organic sugar was about 20 minutes. So if you are a Costco buyer like me - add extra time & patience for the creaming portion of the mixing.
Nutrition
Calories: 261kcalCarbohydrates: 42gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 53mgSodium: 185mgPotassium: 88mgFiber: 2gSugar: 24gVitamin A: 316IUVitamin C: 8mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!