Blueberry Muffin Tops Recipe

Introduction

Blueberry muffin tops are a delightful twist on the classic muffin, offering all the flavor and sweetness with a lovely crisp edge. These bite-sized treats are perfect for breakfast or a snack, bursting with fresh blueberries in every bite.

Ingredients

• 1/2 cup butter (softened)
• 6 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 3/4 cups blueberries

Instructions

1. Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Step 2: In a stand mixer bowl or using a hand mixer, beat the softened butter and sugar together for about 1 minute until creamy.
3. Step 3: Add the egg and vanilla extract, mixing until fully combined.
4. Step 4: Stir in the baking soda, baking powder, salt, flour, and milk, mixing well and scraping the bowl sides to incorporate everything evenly. Remove the batter from the mixer bowl.
5. Step 5: Gently fold the blueberries into the batter using a spatula, careful not to crush them.
6. Step 6: Using a cookie scoop, place six heaping scoops of batter on each prepared baking sheet. Leave at least 1 1/2 inches between scoops to allow for spreading.
7. Step 7: Bake the muffin tops for 17 to 18 minutes until golden around the edges. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the batter along with the blueberries.
• Try using frozen blueberries if fresh are out of season; just don’t thaw them to avoid turning the batter blue.
• Swap half the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.

Storage

Store blueberry muffin tops in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Reheat in a microwave for 15-20 seconds or in a warm oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just use them directly from the freezer and fold them into the batter without thawing to prevent excess moisture.

Why do muffin tops spread out so much?

Muffin tops spread during baking because they are scooped and baked without the usual muffin liner and tall shape, allowing the batter to flatten and form crispy edges.

Blueberry Muffin Tops Recipe

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★★★★★

4.4 from 89 reviews

Delight in these homemade Blueberry Muffin Tops, baked to golden perfection with a tender crumb and bursting with juicy blueberries. Perfectly sweet and slightly crisp on the edges, these muffin tops make an ideal breakfast treat or afternoon snack.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 12 muffin tops 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup butter (softened)
• 6 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1/4 cup milk

Dry Ingredients

• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Mix-ins

• 3/4 cups blueberries

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In the bowl of a stand mixer or using a hand mixer, combine the softened butter and 6 tablespoons of sugar. Beat for 1 minute until the mixture is creamy and fluffy.
3. Add Egg and Vanilla: Add the egg and 1 teaspoon vanilla extract to the creamed butter and sugar. Mix until fully incorporated and smooth.
4. Combine Dry Ingredients and Milk: Add 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup flour, and 1/4 cup milk to the wet ingredients. Mix gently until just combined, scraping down the sides of the bowl to ensure uniform incorporation.
5. Fold in Blueberries: Using a spatula, gently fold in 3/4 cups of blueberries to the batter, taking care not to break the berries and maintain their shape.
6. Portion Batter: Use a cookie scoop to drop 6 heaping scoops of batter onto each prepared baking sheet. Leave at least 1 1/2 inches of space between scoops, allowing room for the muffin tops to spread while baking.
7. Bake: Bake in the preheated oven for 17-18 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean.
8. Cool: Allow the muffin tops to cool on the baking sheet for 10 minutes before transferring them to a wire rack or serving. This helps them firm up and prevents breaking.

Notes

• Use fresh or frozen blueberries; if frozen, do not thaw to prevent color bleeding.
• Ensure butter is softened for easier mixing and better texture.
• Do not overmix the batter once flour is added to keep the muffins tender.
• Allow enough space between scoops on the baking sheet to allow the muffin tops to spread evenly.
• Store leftover muffin tops in an airtight container at room temperature for up to 3 days.

Keywords: Blueberry, Muffin Tops, Breakfast, Snack, Baked Treat, Quick Dessert