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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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/blueberry-muffin-tops-recipe/