Bakery-Style Blueberry Muffins

Made with berries frozen at their peak and topped with freshly zested citrus sugar, these delicious bakery-style blueberry muffins are fluffy, flavorful, and a little bit fancy!

Citrus Sugar Topped Bakery-Style Blueberry Muffins :: LOVE these fluffy muffins!

You can’t see me right now, but I’m a mere millisecond away from jumping out of my chair and squealing like a teenage girl. Squeals so shrill only a dog would be able to hear them… you’re really lucky the computer screen is separating us right now. It’s about to get real.

THIS IS MY 1,000TH BLOG POST! Ahhhh!!!!

I should say something poignant but I seriously cannot wrap my brain around just how long I’ve been blogging without needing a drink and, well, the only acceptable bevy at this hour is coffee glorious coffee.

Just…. craziness. Let’s make some muffins, shall we? The chickpea has taken it upon herself to dominate every blueberry there ever was and I managed to snag a cup for myself to make these zesty little blueberry bombs.

Citrus Sugar Bakery-Style Blueberry Muffins

Citrus Sugar Topped Bakery-Style Blueberry Muffins :: LOVE these fluffy muffins!

Citrus-Topped Bakery-Style Blueberry Muffins
5 from 1 vote
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Citrus Sugar Bakery-Style Blueberry Muffins

Made with berries frozen at their peak and topped with freshly zested citrus sugar, these delicious bakery-style blueberry muffins are fluffy, flavorful, and a little bit fancy!

Course Breakfast
Cuisine American
Keyword Bakery-Style Blueberry Muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 2 cups unbleached all-purpose flour
  • 3/4 cup sugar
  • 2.5 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup almond milk (or your favorite milk/buttermilk)
  • 6 TBSP unsalted butter melted
  • 1 cup fresh or frozen blueberries
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1 TBSP turbinado sugar
  • 1 TBSP sugar [white or brown]
  • 1 TBSP melted butter

Instructions

  1. Pre-heat oven 375 degrees F.
  2. Line 12 muffin cups with parchment paper liners and set aside.
  3. In a medium mixing bowl, combine flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a large bowl, whisk together eggs, almond milk [or milk] and 6 TBSP melted butter.
  5. Next slowly sift in the flour mixture while stirring gently with a fork to incorporate until just mixed.
  6. Batter should be thick, sticky, and slightly lumpy.
  7. Use a silicone bowl scraper to gently fold in the blueberries.
  8. Spoon batter evenly amongst 12 muffin cups and place muffin tin atop a large baking sheet to help prevent the bottoms from browning. [one of my favorite baking tricks]
  9. Bake at 375 degrees F for 20-25 minutes or until an inserted toothpick comes out clean.
  10. While the muffins bake, stir together orange zest, lemon zest, turbinado sugar, and sugar.
  11. Once done, brush piping hot muffins with melted butter immediately and top with zested sugar.
  12. Allow to cool a bit on a wire rack before diving in, molten blueberries are a force to be reckoned with! Enjoy!

Recipe Notes

baking tip: Snag a package of parchment paper baking cups for this recipe [and all your favorite muffin recipes!] for a naturally non-stick way of scoring the perfect muffins. No crumbs left behind!

For muffins topped with glorious texture and crunch,Β I used a combination of granulated and turbinado sugar to sweeten the citrus. If preferred, skip the crunch by replacing the raw sugar with regular brown or white sugar. These muffins are great both ways!

If you get a chance to try these bakery-style blueberry muffins, let me know!Β Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!


Lemon Orange Raw Sugar Citrus Crunch Topping

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Comments

  • Winona Haehlen

    How about recipes for the Ninja Foodi. These Muffins made in egg bite cups and the won ton wrappers as well please

    • Hey Winona! I wish I had a Ninja Foodi to experiment with – the whole crisping element sounds crazy awesome! What have you made so far in yours?


  • Your photos are TERRIFIC – and the muffins look delicious too!

  • These look amazing Jenn!!! I cant wait to try them!

    • Jenn

      Thanks Kristi! Hope you adore them! Just looking at the post makes me want another batch – yum!

  • I pretty much love all blueberry muffins, but that citrus topping puts these over the edge

  • Congrats on your milestone!! Looks like the perfect recipe to celebrate πŸ™‚

  • Oh they look – I am currently on a mission to make grain and gluten free muffins – wish me luck!

    • Jenn

      Best of luck! Have you checked out Taylor Made It Paleo’s blog? http://taylormadeitpaleo.com She might have some awesome grain/gluten free muffins to try out! <3 I adore her site!

  • I was JUST telling my husband that I think my holiday baking kick is finally coming to an end (luckily for both of our waistlines), but then you went and posted this! These look to-die-for. Thanks for sharing πŸ™‚

    • Jenn

      I said the same thing and then then the chickpea’s blueberry obsession got the best of me. These are worth every calorie, make them THEN end the baking spree haha =) or make them and then make them again! mwah!

  • One Thousandth Post! Now that’s incredible. Congratulations mama; I think you should celebrate with muffins: Citrus Blueberry Muffins to be exact. Then if you would be so kind as to pass me one or three, I’d appreciate it.

    Love, love, love the fancy topping.

    • Jenn

      I’ll make a batch especially for you! Come visit! Just wait until we move somewhere fun first bc NC is le boring πŸ˜‰

  • Those look delicious!! I think I’ll be making these soon! πŸ˜‰

    • Jenn

      Hope you loooooove them! We devoured the entire batch in two days!

  • These look HEAVENLY! I’ve been loving orange and lime lately and I can’t imagine blueberry and orange combo, sounds delicious!

    • Jenn

      mmmmm orange and lime! I need to try that combo stat! Thanks Sabrina!

  • 1000th post. You are a firecracker my friend.

    I have never been a huge citrus fan but you may have swayed me….

  • lUNA

    These look so good! I also want to add that your pictures are gorgeous! That is part of my New Year’s resolution list– put some pretty pictures on my blog. For now, they are comically bad, so I have to pop over to you and see how it’s done! Happy New Year, Peas and Crayons!

    • Jenn

      Darlin’ yours look just like mine did when I first started this blog it took many many tutorials from friends and pinterest but practice makes perfect! =) Keep at it! <3 and thank you! I can't wait to watch your photos evolve too! xo

  • Happy 1000! It’s crazy to think about, right?! Eat a muffin for me!

  • Yum! Berries and lemons are my favorite things next to muffins of course! Happy 100th!!!

  • Blueberry muffins are a favorite and I really like your twist on them. Your recipe came over on my Bloglovin feed and I’d love it if you would share it at my Tuesday link party, Tickle My Tastebuds .
    Cheers,
    Lori

  • Happy 1,000th post!

    The muffins look so pretty and yummy.

  • You blogging machine! πŸ™‚ Congrats on making to the century club! These muffins are worthy of your 1000th post–they look spectacular.

    • Thanks Maryea! Can you believe we have been at this for so long? It’s nuts!

  • I did a fist pump in honor of your 1000th blog post. πŸ™‚ I saw citrus salts floating around on Pinterest the other day – I like the citrus sugar better!

  • WHOOOO ON YOUR 1000TH BLOG POST! πŸ™‚

    Where can I find turbinado sugar?!

  • Congrats on your one-thousandth post! What an accomplishment:) this recipe looks so delicious. Where can I find turbinado sugar?

    • Thanks Jess! You can find it in nearly any grocery store right next to the other sugars. It’s great for a crunchy topping for muffins and scones!

  • jillian

    YUM! two of my favorite flavors together πŸ™‚ xo jillian

    • Clearly you were meant to make them! πŸ™‚

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