Citrus-Topped Bakery-Style Blueberry Muffins

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


  • 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


  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, 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!