Sugar Topped Blueberry Muffins

I love making yummy treats for my husband and son.  Last week, I teased y’all on Facebook {sorry!} with a photo of my delicious Sugar Topped Blueberry Muffins. Let’s just say that these muffins were inhaled in a day or two and it was all I could do to resist clicking publish until today. Ha!


Sugar Topped Blueberry Muffins

  • 1 3/4 cups all-purpose flour {I use spelt}
  • 1/4 cup sugar {I use raw}
  • 2 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 3/4 cup milk
  • 1 egg, well beaten
  • 1/3 cup oil {I use coconut or olive oil}
  • 1/2 teaspoon vanilla
  • 1 cup fresh blueberries
  • 2 Tablespoon sugar
  • 1 teaspoon grated lemon rind

Preheat oven to 400 degrees.  Sift together flour, sugar, baking powder and salt in a mixing bowl.  Make a well in the center of dry ingredients. Combine milk, egg, oil and vanilla and add all at once to dry ingredients.  Stir quickly with a fork, just until moistened.  Toss blueberries and sugar together and gently stir into batter along with lemon rind.

Spoon batter into a greased {I use coconut oil cooking spray} muffin pan.   Bake for 20-25 minutes.  While muffins are still warm, dip tops in melted butter and then in sugar.

I love how the coarse raw sugar looks on top, but you can use whatever you like. :)

Y’all, these blueberry muffins rock!!  They are absolutely delish!

What is your favorite kind of muffin?

I’m linking up to Tasty Tuesday and Women Living Well!



Don’t miss out – diy projects, recipes, crafts and more, by checking out my subscribe page!

Share This Post: Pin on Pinterest521Share on Facebook0Tweet about this on Twitter0Share on Google+0Print this pageEmail this to someone


  1. Lourdes says

    Myra, I’m new to your blog and love trying all your recipes. I do have a question – I’ve noticed you use spelt instead of flour. Could you tell me what is the difference and does it change/alter the consistency and flavor of the baked goods. Really enjoy your website!

    • Myra says

      Hi Lourdes! :) I use spelt flour because it has a very low gluten index which is better for me and my 2 year old. It sometimes can change the consistency of baked goods, but for these recipes {in the amounts that I post}, it works. You can substitute all-purpose flour for spelt and achieve almost identical results. :) I hope that helps!

  2. says

    I made these tonight…they are DELICIOUS! I used regular sugar for the topping (because that’s what I had), but will definitely be buying raw sugar for the next time!

  3. says

    These look absolutely amazing! I LOVE blueberry muffins! I wish I had some of these right now at 10:00 at night!! I will definitely be making these! Thanks for the recipe!!!!!

  4. nik says

    I was going to say Blueberry Muffins…then I remembered how much I love Cornbread Muffins…so I’m definitely going with Blueberry Cornbread Muffins. True bliss. :)



Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge