LIGHT BLUEBERRY MUFFINS WITH LEMON SUGAR CRUST

Light and fluffy blueberry muffins with a lemon sugar crust topping

I know there are many blueberry muffins recipes out there.  A couple of years ago I was looking for one, but I did not find exactly what I was looking for.  So I came up with this one that is really a mix of 2 or 3 recipes.  I tried to look them up on the web, but I could not find them anymore… Anyway, this recipe makes very light and fluffy muffins, as they are made with vegetable oil instead of butter.  They are not very sweet, but the sugar with lemon zest on the top gives them that extra touch of sweetness to make these muffins a perfect treat for anytime of the day.
Sharing this recipe with Friday Potluck by EKat and Seasonal Saturday by Roz. 

 

Ingredients (makes about 12 muffins):
1 ½ cup flour
¾ cup sugar
2 tsp baking powder
1 pinch salt
1/3 cup vegetable oil (I use sunflower oil)
1 egg
1/3 cup milk (plus more if the batter is too dense)
1 cup/1 punnet of blueberries

Sugar mixed with grated lemon zest (the proportion of lemon zest to sugar can be adjusted to your liking.  I use the zest of 1 lemon to 3 tbsp of sugar as I like the lemon flavour to be quite strong).

Put all the dry ingredients in a big bowl and mix them together.

Put the vegetable oil, the milk and the egg in a measuring jar and whisk together.

Pour the egg-oil-milk mixture into the bowl with the dry ingredients and mix with a wooden spoon until just combined.  Make sure NOT to over mix your batter or your muffins will not be fluffy and light.  It is ok if you see small lumps in the batter.

This batter will very likely require more milk, so adjust it until you get a fluid yet dense batter, like the one in the picture.

Add the blueberries and slowly fold them into the mixture so that they do not break.]

Put the batter in a muffin pan.  I use a silicone tray and I also line it with paper cups because I find it easier to take the muffins out of the tray without breaking them.

If you do not have paper cups, you can also use some baking paper, like in this picture:

Fill each paper cup at least to ¾.  I usually fill them a little more, because I like my muffins “taller”.  Sprinkle the top with the mixture of lemon zest and sugar.

Bake in a preheated fan forced oven at 180°C for 12-15 minutes or until cooked. When ready, take them out of the oven and let them cool down in the pan for a few minutes. Then carefully pull them out of the pan and put them on a rack to cool down completely.

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Comments

  1. says

    Absolutely delicious! I just love the lemon sugar on top and that they’re not too sweet. Perfection on a plate. I wish I could just pop on over and have some with a good pot of tea and a chat :-)

  2. says

    These look amazing! If you don’t mind me asking, what type of camera do you use? Love your photos and I definitely need to get rid of my old camera! :)

    • says

      Thanks Elyse! I actually use 2 cameras… for the step by step photos I use an old Canon compact digital camera. For the “final” shot I sometimes (like in this case) use our digital SLR Canon camera. I have actually just started experimenting with food photography… I found some good tips on the web, but I am still a long way from taking pictures worth of the good food photography sites. Most of the time I find it hard to take a good shot before the food gets cold… that’s why I never try it with pasta!!! heheehe

  3. says

    Mi marido va a engordar con todas tus recetas. Ahora hace 6 km. andando diarios, no se que va a hacer cuando este fin de semana le haga ” tus muffins”.
    Thanks.

  4. Helen says

    Great muffin, light and love the sugar crunch. I used 1 cup of milk to make up to the consistency as your picture. Also added a grated apples to make it moist. Made another batch with orange zest, cranberries and pecan with reduce sugar to 1/2 cup. Thank you for the great recipe.

    • says

      Thank YOU Helen! I am so glad you liked them! I love the idea of adding grated apples to it! I will absolutely have to try that!!! :-)

  5. Amelia says

    Made these and they were awesome…did have to leave out the lemon sugar since I had no lemon, but no difference the texture and crumb of the muffin were spot on! Thanks for recipe

    • says

      Hi Amelia! Thank you so much for stopping by and letting me know you liked the muffins! They are really nice and moist… the texture is what I love about this recipe! So glad you liked them! :-)

  6. David says

    Muffins turned out great. I added some vanilla and an extra 1/4 cup of sugar. One question though. I baked for 20 minutes at 190 degrees as stated and found that the muffins rose nicely but had to raise the temp to 300 for an additional 15 minutes to get a dry toothpick. Your thoughts?

    • says

      Hi David! I am glad you liked the muffins… they are my favourite! :-) Did you cook them at 190C or F? This was one of the first recipes I published and I was still using only metric/Celsius in the recipes! So my 180 (or 190) are Celsius, which would be 355 to 375 Fahrenheit. Maybe it was that? Or maybe your muffins were bigger? Let me know please! :-)

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