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Overhead view of muffin top on a cooling rack.

Blueberry Muffin Tops

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  • Author: Lexi
  • Total Time: 55 minutes
  • Yield: ~10 muffin tops
  • Diet: Vegetarian

Description

These Blueberry Muffin Tops let you enjoy the best part of the muffin without needing a tin or guessing if the inside is baked through. They're soft and cakey and are chock full of fresh blueberries.

Ingredients

Units Scale

Muffin Tops:

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup whole milk
  • 1 cup fresh blueberries

Streusel:

  • 2 tablespoons unsalted butter, room temperature
  • 1/4 cup + 1 tablespoon all-purpose flour
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat the oven to 375°F / 190˚C. Line a sheet pan with parchment paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes.
  3. Beat in the egg and vanilla until completely incorporated.
  4. Add in the flour, baking powder, baking soda, and salt. Mix until combined.
  5. Pour in the milk and stir with a spatula or wooden spoon until a very thick batter forms.
  6. In a small bowl, mix together the blueberries with about a tablespoon of flour, then fold the flour-coated blueberries into the batter.
  7. Move the muffin tops to the refrigerator and let them chill for at least 30 minutes.
  8. While the batter chills, make the streusel topping. Add the butter, flour, and sugar to a small bowl and use a fork or your fingers to rub the butter into the dry ingredients.
  9. Scoop out the batter with a 3 tablespoon cookie scoop. Don't smush it down at all. Roll the top and sides of the ball in streusel, leaving the bottom un-streuseled. Place on the parchment-lined sheet pan, leaving about 3 inches on all sides between each dough ball.
  10. Bake for 12–15 minutes, until the very edges of the muffin tops begin to brown and the muffin tops start to become golden brown on top.
  11. Let cool completely on a wire rack before enjoying.

Notes

Let the dough chill after folding in the blueberries. It serves two purposes: chilling the dough makes it a lot easier to scoop, and it also helps the muffin tops to spread less in the oven.

Try to keep the dough scoops as tall as possible. If they get flattened out, the muffin tops will spread a lot more than an unflattened scoop.

Get streusel all over the top and sides of the muffin top. Since these spread, even if the ball is completely covered (bottom excluded), you'll still end up with a nicely distributed streusel.

You'll want your streusel to be pretty fine so it can evenly cover the dough balls, so use your fingers to sort of rub it into smaller pieces. If you're finding this difficult, add a touch more flour the streusel mixture and try again.

You'll want to bake the muffin tops until the bottom edges start to brown. Another visual cue is that the muffin tops will start to become a bit golden, and the streusel will begin to stand out in comparison. If the bottoms start to brown before the tops seem finished, slide a second sheet pan underneath the existing parchment-lined sheet pan.

  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin top
  • Calories: 237
  • Sugar: 14.1 g
  • Sodium: 161 mg
  • Fat: 12.2 g
  • Carbohydrates: 29.6 g
  • Fiber: 0.8 g
  • Protein: 3 g

Find it online: https://www.crowdedkitchen.com/blueberry-muffin-tops/