Blueberry Muffin Tops Recipe

Introduction

Blueberry muffin tops are a delightful treat that captures the best part of a muffin—the crispy, golden edges. They’re quick to make, bursting with juicy blueberries, and perfect for a sweet snack or breakfast.

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 1 minute. Add the egg and vanilla extract, mixing until combined.
3. Step 3: Add baking soda, baking powder, salt, flour, and milk to the bowl. Mix until everything is fully incorporated, scraping down the sides as needed. Remove the bowl from the mixer.
4. Step 4: Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
5. Step 5: Using a cookie scoop, drop 6 heaping scoops of batter on each baking sheet. Leave at least 1 1/2 inches between scoops because the muffin tops will spread while baking.
6. Step 6: Bake for 17-18 minutes until golden and set. Let the muffin tops cool on the baking sheet for about 10 minutes before transferring them to a wire rack or serving plate.

Tips & Variations

• Use fresh or frozen blueberries. If frozen, fold them in directly without thawing to prevent the batter from turning purple.
• For added texture, sprinkle coarse sugar on top before baking.
• Substitute milk with buttermilk for a richer flavor and more tender texture.
• Try adding a teaspoon of lemon zest to brighten the blueberry flavor.

Storage

Store cooled blueberry muffin tops in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat briefly in a toaster or microwave before serving to restore their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well. Fold them into the batter directly without thawing to minimize color bleeding and keep the batter from becoming too watery.

Why do the muffin tops spread out so much during baking?

The batter is softly mixed and includes baking soda and baking powder, which creates a light texture and causes the batter to spread and rise rather than hold a tall shape like traditional muffins.

Blueberry Muffin Tops Recipe

Print Recipe

★★★★★

4.6 from 355 reviews

Delight in these soft and sweet Blueberry Muffin Tops, perfect for a quick breakfast or a tasty snack. Packed with fresh blueberries and a tender crumb, these muffin tops bake to golden perfection with a slight crisp edge. Simple to make and utterly delicious, they’re a crowd-pleaser for all ages.

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

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup milk

Dry Ingredients

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

Add-ins

• 3/4 cups blueberries

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and allow for even baking.
2. Cream Butter and Sugar: In the bowl of a stand mixer or using a hand mixer, beat softened butter and 6 tablespoons of sugar together for about 1 minute until the mixture is light and fluffy.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar, mixing thoroughly to combine into a smooth batter.
4. Incorporate Dry Ingredients and Milk: Add baking soda, baking powder, salt, flour, and milk into the mixer. Mix until everything is well combined, scraping down the sides of the bowl to ensure an even batter.
5. Fold in Blueberries: Remove the batter from the mixer and gently fold in the blueberries using a spatula, taking care not to crush the berries.
6. Portion Batter: Using a cookie scoop, place six heaping scoops of batter on each prepared baking sheet. Leave about 1 1/2 inches of space between each scoop as the muffin tops will spread while baking.
7. Bake: Bake in the preheated oven for 17 to 18 minutes or until the muffin tops are lightly golden and set.
8. Cool: Allow the muffin tops to cool on the baking sheets for 10 minutes before carefully removing them to a wire rack or serving plate.

Notes

• Use fresh or frozen blueberries; if using frozen, do not thaw to avoid discoloring the batter.
• Ensure butter is softened to room temperature for easier creaming with sugar.
• You can substitute milk with a non-dairy alternative for a dairy-free version.
• For extra flavor, add a teaspoon of lemon zest to the batter.
• Store muffin tops in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: blueberry muffin tops, muffin recipe, easy muffin tops, breakfast muffin, blueberry dessert