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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.

Ingredients

Scale

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.

Keywords: blueberry muffin tops, muffin tops recipe, easy blueberry muffins, breakfast, snack, baked goods

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