Blueberry Lemon Crusted Muffins

by Feli Chic'Cuisine

With a crunchy topping, these blueberry muffins filled with juicy berries are moist and delicious! They are perfect for breakfast, a coffee-time treat or as an afternoon snack. — Photo @Feli Chic'Cuisine

With a crunchy lemon topping, these muffins filled with juicy berries are easy to make and they are extremely delicious! They are perfect for breakfast, for a coffee-treat or as an afternoon snack.

Each year during blueberry season, I prepare these muffins several times, which are a family favorite and never last long on the plate. The recipe's secret lies in the lemon topping with brown sugar, but also in the blueberry jam that was prepared on the spot from some of the fresh blueberries. In addition to this, muffins are buttery and filled with juicy blueberries, leading to a mouth-watering symphony of flavors.

They taste divine and, although they appear difficult to prepare, they are ready to bake in just 20 minutes. This is one of the best blueberry muffins you will ever taste!

Prep time: 20 min

Cook time: 25 min

Total time: 45 min

Serves: 12

Ingredients

For the Lemon-Sugar Topping

100 g (⅓ cup / 2⅓ ounces) sugar
2 tsp lemon zest

For the Muffins

2 cups (300g, 10 ounce) fresh blueberries
225 g (1⅛ cups / 8 ounces) sugar, plus 1 teaspoon
340 g (2½ cups /12½ ounces) all-purpose (plain) flour
2½ tsp baking powder
pinch of salt
2 large eggs
115 g (1/2 stick) unsalted butter, melted and slightly cooled
¼ cup vegetable oil
1½ tsp zest from 1 lemon, finely grated
1 Tbsp lemon juice, fresh squeezed
1 cup buttermilk (see note below)
1½ tsp vanilla extract

Method

Make The Topping

1. In a small bowl, stir together sugar and lemon zest until combined. Set aside.

2. Preheat the oven to 200°C (180°C fan / 350°F/ gas 6). Line a muffin pan with paper cases or grease silicone muffin molds with a little oil or melted butter. Set aside.

Make The Muffin Batter

3. In a small saucepan, over medium heat, toss 1 cup (200g) blueberries, 1 teaspoon sugar and a pinch of lemon zest. Using a fork, crush some of the fruits to release the juice. Cook, stirring frequently, until the mixture is thickened and reduced to volume (¼ cup), about 4-5 minutes. When you run a fork through the composition and leave a trace, it's ready. Set aside and cool to room temperature.

4. In a bowl, mix together the flour, baking powder and salt. In a another bowl, whisk sugar and eggs together until thick and homogeneous. Gradually, whisk in melted butter and oil until combined. Add lemon juice and 1 teaspoon of lemon zest, then stir in the vanilla extract. Whisk in buttermilk until combined. Using rubber spatula, gradually fold the flour into the egg mixture. Mix until just moistened.

5. In a separate bowl, toss the rest of blueberries with 2 teaspoons flour. Gently, fold the berries into the batter. Don't over-mix the ingredients!

6. Using an ice cream scoop or large spoon, divide batter equally among prepared muffin cups. Place 1 teaspoon of the blueberry jam on top of each muffin batter. Using a toothpick or a skewer, gently swirl berry jam into the muffin batter. Sprinkle the lemon-sugar mixture over each muffin evenly and gently press it into the muffin.

7. Bake for about 20-25 minutes, until golden and firm. Let the muffins cool in the pan for about 5 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick) and transfer the muffins to a rack to cool completely.