Soft Sweet Doughsoft · sweet · gooey
recipes that are worth it
Soft Sweet Doughsoftsweetdough.com/recipes/sugar-crusted-blueberry-bakery-muffins/

Sugar Crusted Blueberry Bakery Muffin

Home › Muffins › Fruit & Berry

Sugar Crusted Blueberry Bakery Muffin

Sugar Crusted Blueberry Bakery Muffin
Yield12 muffins
Prep15 minutes
Bake25 minutes
LevelBeginner-Friendly
Texture goal
Soft, tender muffins with a crisp sugar crust and juicy blueberries throughout.

These Sugar Crusted Blueberry Bakery Muffins are the perfect way to start your day with a burst of juicy blueberries and a delightful sugar crust on top. Designed to mimic the best bakery-style muffins, they're soft, tender, and loaded with fresh blueberries.

Why you'll want it now — The sweet, crunchy sugar topping paired with juicy blueberries makes these muffins irresistible.

Why this recipe works

The combination of buttermilk and melted butter ensures a tender crumb, while the sugar crust adds a sweet, crunchy topping. The use of fresh blueberries provides bursts of juicy flavor in every bite.

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper liners
  • Cooling rack

How to make it

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
  3. In another bowl, combine the buttermilk, melted butter, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  5. Fold in the blueberries, being careful not to overmix.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Sprinkle the tops with granulated sugar and coarse sugar for a crunchy crust.
  8. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Enjoy your Sugar Crusted Blueberry Bakery Muffins with a cup of coffee or tea for a cozy breakfast treat.

How you'll know it's ready

The muffins are ready when they are golden brown on top and a toothpick inserted into the center comes out clean.

Convection oven? (and if you don't have one)

This recipe is perfect for standard ovens. If using a convection oven, reduce the temperature to 350°F (175°C) and start checking for readiness a few minutes early.

Troubleshooting

  • If the muffins are too dense, make sure not to overmix the batter.
  • If the sugar topping doesn't form a crust, ensure you sprinkle enough sugar and bake until golden brown.
  • If muffins stick to the liners, let them cool completely before removing.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.

Make ahead

Prepare the batter and refrigerate overnight. Bake fresh in the morning for warm muffins.

Variations

Frequently asked questions

Can I use frozen blueberries?
Yes, you can use frozen blueberries. Add them directly to the batter without thawing to prevent excess moisture.
How do I prevent blueberries from sinking?
Toss the blueberries in a tablespoon of flour before folding them into the batter to help them suspend evenly.
Can I use almond milk instead of buttermilk?
Yes, but it may alter the texture slightly. Add a tablespoon of lemon juice to almond milk to mimic buttermilk's acidity.
How can I make these muffins gluten-free?
Use a gluten-free all-purpose flour blend as a substitute for regular flour.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.