Blueberry Muffin Tops Recipe
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.
- 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
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
- 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.
- 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.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar, mixing thoroughly to combine into a smooth batter.
- 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.
- 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.
- 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.
- Bake: Bake in the preheated oven for 17 to 18 minutes or until the muffin tops are lightly golden and set.
- 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
Find it online: https://cookwithruby.com/blueberry-muffin-tops-recipe/
