Muffins are quick and easy to put together and blueberries and lemon are classic flavor pals, so…Here is a muffin recipe that showcases both flavors perfectly. A tender fruit-filled muffin gets a crunchy sweet-tart topping, and you get a delicious breakfast or snack pastry, in no time at all.
I came across a version of this recipe while at the Anson Mills website (I was making a new order of their incomparable grains and specialty flours). I happened to have a pint of blueberries in the refrigerator, so I set about to personalize this batch of muffins. I used lemon yogurt for a boost of flavor, and replicated the lemon-sugar topping. The original version included cornmeal, but I opted for a less crunchy texture with entirely all-purpose flour. The resulting muffins are chock full of fruit, with an almost jammy interior.
I picked up a hint about muffin baking as well. Apparently non-stick pans will cause the muffin exteriors to be tough. So stay with your standard pans; just grease them very well. There may be fruit juices bubbling around these gems as they bake, and you do want to be able to remove them from the pan without breaking them.
You can find the original recipe here, and my version below. Enjoy!
Blueberry-Lemon Muffins with a Lemon Sugar Crust
- 1 stick (4 ounces) of unsalted butter, divided
- 1 1/3 cups granulated sugar , divided
- 1 large egg
- 8 ounces full fat lemon yogurt , stirred to blend, if necessary (I used Noosa)
- 2 cups unbleached , all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 pint (2 cups) fresh blueberries
- Finely grated zest of one organic lemon
Preheat your oven, with the rack set at the middle level, to 425°F. Very generously grease a standard 12-cup muffin tin with butter or vegetable oil spray. Add a little to the spaces between the cups as well; these muffins are so full of fruit that there will be some spillover.
Melt the butter in a Pyrex measuring cup in the microwave. Pour 1/4 cup of the butter into a small bowl and set aside. Pour the remaining butter into a medium-sized mixing bowl and let it cool a bit. Then, whisk in 1 cup of the sugar, the egg, and the yogurt.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Toss in the blueberries and mix gently to coat them with the flour mixture. Add the wet ingredients to the bowl of flour and fruit and fold together gently and quickly, just until there are no bits of dry flour in the bottom of the bowl. Portion the batter (which will be thick) evenly amongst the prepared muffin cups.
Place the pan in the oven and bake for 10 minutes. Then, rotate the pan and reduce the oven temperature to 375°F. Bake for an additional 12 to 15 minutes or until the muffins are risen, and pleasantly golden brown. A tester or toothpick should come out clean.
Let the muffins cool in the pan for 5 minutes then carefully remove them and place on a wire rack. While the muffins cool for about another 15 minutes, prepare the lemon sugar topping. Place the remaining 1/3 cup of sugar in a small bowl. Add the grated lemon zest and mix well with a fork until the sugar takes on the color and fragrance of the zest. Re-warm the reserved 1/4 cup of butter, if necessary. One at a time, dip each muffin into the melted butter and then the lemon sugar. Set on the rack and allow to cool. Any leftover muffins can be stored, in a tightly closed container, for a day or two at room temperature.