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Aesthetic Blueberry Muffins With Sugar Crust

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Cook Time 22 minutes
Resting Time 5 minutes
Total Time 27 minutes

Ingredients
  

  • 1 3/4 cups 220 g all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2/3 cup 135 g granulated sugar
  • Zest of 1 lemon optional but recommended
  • 1/2 cup 120 ml whole milk, room temperature
  • 1/2 cup 120 g sour cream or plain Greek yogurt, room temperature
  • 1/4 cup 60 ml neutral oil (canola or vegetable)
  • 1/4 cup 57 g unsalted butter, melted and slightly cooled
  • 2 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups 225 g fresh blueberries (or frozen, unthawed)
  • 1 tablespoon flour for tossing berries
  • 2 –3 tablespoons coarse sugar turbinado or sanding sugar for topping

Instructions
 

  • Prep the pan: Line a 12-cup muffin tin with paper liners. Preheat the oven to 425°F (220°C). This initial high heat helps create tall, domed tops.
  • Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt. Add granulated sugar and lemon zest, then whisk again to evenly distribute.
  • Combine wet ingredients: In a separate bowl, whisk milk, sour cream, oil, melted butter, eggs, and vanilla until smooth.
  • Fold together: Pour the wet mixture into the dry. Fold gently with a spatula until just combined. The batter should be thick and slightly lumpy. Do not overmix.
  • Prepare blueberries: Toss blueberries with 1 tablespoon flour to help suspend them in the batter. Fold them in gently, reserving a small handful to press on top of each muffin for a pretty finish.
  • Portion the batter: Divide batter evenly among the muffin cups, filling them nearly to the rim for tall muffins. Press a few reserved berries onto the tops.
  • Add the sugar crust: Generously sprinkle coarse sugar over each muffin. Aim for full coverage—it creates that signature crunch and sparkle.
  • Bake high, then lower: Bake at 425°F (220°C) for 5–7 minutes. Without opening the oven, reduce heat to 350°F (175°C) and bake another 13–15 minutes, until the tops are golden and a toothpick comes out with a few moist crumbs.
  • Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. They set as they cool and the sugar crust firms up.
  • Serve: Enjoy warm or at room temperature. The lemon zest flavor blooms after cooling, and the crust stays crisp for hours.