Holy crap these are good. They are a little bit of work but they are totally worth it. My wife found these at My Kitchen Cafe and I have to give her mad props for a great find. I have made them quite a few times. Next time I make them I am going to try them with frozen raspberries, I feel they are that versatile. Enjoy!
Lemon Sugar Crusted Blueberry Muffins
Adapted from Cooks Illustrated
Lemon-Sugar Topping Ingredients
- 1/3 C. sugar
- Zest from one lemon
- 2 cups frozen blueberries (or 2 cups fresh)
- 1 1/8 cups (8 ounces) plus 1 teaspoon sugar
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons butter, melted and cooled slightly
- 1/4 cup oil (vegetable or canola)
- cup buttermilk
- 1 1/2 teaspoons vanilla extract
- For the topping, stir together sugar and lemon zest in a small bowl and set aside.
- For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup frozen berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.
- Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour – don’t overmix. This is the key to moist and tender muffins.
- Using ice cream scoop or large spoon, divide the batter equally among prepared muffin cups (batter should completely fill the cups). Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.
- Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and serve warm.