Take a survey and we bet there wouldn’t be many people who said they didn’t like blueberry muffins. Even with a treat that is so universally loved as blueberry muffins, sometimes it’s nice to mix it up a bit. The end results with this muffin top recipe are scrumptious, and they make a great addition to a full breakfast.
The key to making these muffin tops is to coat the blueberries in flour before they go into the batter.
Doing the above step prevents the berries from sinking or clumping together once they are folded into the final mixture.
After everything is mixed, meter out 10 even spoonfuls of the batter, taking care to flatten them out slightly so they don’t become too domed.
Then with reserved blueberries, add a few more to each muffin top. For a little extra sweetness and texture you can sprinkle the tops with sugar before they go into the oven.
Also make sure to not overbake these muffin tops or else they will loose some of their tender texture. Once you’ve let these treats bake for 15-20 minutes you have a breakfast snack that not only tastes delicious, but also makes for an appetizing presentation.
Honestly, we’d have these for a snack anytime of day. But, they are so yummy that you might not have any left after breakfast!
Blueberry Muffin Tops
Makes 10 30 minutes
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus extra more for sprinkling the tops if desired
- 1 egg
- 2 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour, plus 1 tablespoon for tossing blueberries
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup buttermilk
- 1 1/2 cups fresh blueberries
- Preheat oven to 350F. Grease 2 baking sheets and set aside.
- In a large bowl cream together butter and 1.2 of sugar using mixer on high speed.
- Add egg and vanilla, mixing well and scraping down the sides of the bowl.
- Add flour, baking soda, baking powder, and salt and mix until just incorporated.
- Add buttermilk and blend lightly.
- In a separate small bowl, gently toss 1 cup blueberries with 1 tablespoon flour until coated. Add to the large bowl.
- Divide batter by ice cream scoopfuls between the two baking sheets. Flatten each muffin top slightly so as to avoid overly-rounded tops.
- Add remaining blueberries to each muffin top for extra flavor. Sprinkle with a bit of sugar on top (optional).
- Bake 15-20 minutes or until golden on top and slightly browned on the bottom. Do not overbake.
- Allow to cool for 10 minutes before serving. Muffin tops will firm up slightly as they cool.
Recipe adapted from Averie Cooks.