Blueberry Muffin Tops Recipe

Introduction

These blueberry muffin tops are delightfully soft with bursts of juicy blueberries in every bite. Perfect for a quick snack or breakfast treat, they offer all the flavor of classic muffins with a crisp, golden edge.

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 mixing bowl, beat the softened butter and sugar together for about 1 minute until creamy. Add the egg and vanilla extract, mixing well to combine.
3. Step 3: Add the baking soda, baking powder, salt, flour, and milk to the bowl. Mix until just combined, scraping down the sides to incorporate all ingredients. 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, place 6 heaping scoops of batter on each baking sheet. Ensure there is at least 1 1/2 inches of space between each scoop to allow the muffin tops to spread.
6. Step 6: Bake for 17 to 18 minutes until the tops are lightly golden. Allow muffin tops to cool on the baking sheet for 10 minutes before removing.

Tips & Variations

• For extra flavor, add a sprinkle of cinnamon or lemon zest to the batter before baking.
• Substitute fresh blueberries with frozen ones, but do not thaw to prevent the batter from turning blue.
• Use a mix of fresh berries like raspberries or blackberries for a colorful twist.

Storage

Store cooled blueberry muffin tops in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw at room temperature. Reheat briefly in the microwave or oven for a freshly-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Add them directly from the freezer without thawing to avoid bleeding into the batter.

Why do they spread so much while baking?

The batter is fairly loose and buttery, which causes the muffin tops to spread instead of rising tall like traditional muffins. Leaving enough space between scoops helps maintain their shape.

Blueberry Muffin Tops Recipe

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★★★★★

5 from 116 reviews

Delight in these tender and flavorful Blueberry Muffin Tops, perfectly soft with bursts of juicy blueberries in every bite. This easy-to-make recipe yields delightful muffin tops that are slightly crispy on the edges and wonderfully moist inside, ideal for breakfast or a sweet snack.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 12 muffin tops 1x
• Category: Baking
• 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

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

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.
2. Cream Butter and Sugar: In a stand mixer bowl or using a hand mixer, beat together the softened butter and 6 tablespoons of sugar for about 1 minute until the mixture is creamy and well combined.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and mix until fully combined.
4. Combine Dry Ingredients and Milk: Add baking soda, baking powder, salt, flour, and milk to the bowl. Mix until incorporated, scraping down the sides of the bowl to ensure all ingredients are combined, then remove the batter from the mixer.
5. Fold in Blueberries: Gently fold the blueberries into the batter with a spatula to distribute them evenly without breaking them.
6. Scoop Batter onto Baking Sheets: Using a cookie scoop, place 6 heaping scoops of batter on each baking sheet. Leave at least 1 1/2 inches of space between scoops to allow for spreading during baking.
7. Bake: Bake in the preheated oven for approximately 17-18 minutes or until the tops are golden and a toothpick inserted comes out clean.
8. Cool: Remove from the oven and let the muffin tops cool on the baking sheets for about 10 minutes before transferring them to a wire rack or serving.

Notes

• For best results, use fresh or frozen blueberries; if frozen, do not thaw before folding into the batter.
• Ensure butter is softened—not melted—to achieve the right texture.
• You can substitute milk with any plant-based milk for a dairy-free version.
• Make sure to space the scoops well on the baking sheet as the muffin tops will spread while baking.
• Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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