Blueberry Muffin Tops
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4.5
213 reviews
Excellent
Blueberry Muffin Tops
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Blueberry Muffin Tops - If you like to eat just the tops of your muffins, you'll LOVE this EASY recipe for soft and tender blueberry muffin tops bursting with juicy berries in every bite!! Only 1/2 cup sugar in the entire batch!!
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Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar plus optionally more for sprinkling the tops if desired
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour plus 1 tablespoon for tossing blueberries
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup buttermilk
- 1 cup fresh blueberries for batter plus 1/2 cup for adding to the tops
Instructions
- Preheat oven to 350F. Line two baking sheets with Silpat baking mats; set aside.
- To a large bowl, add the butter, 1/2 cup sugar, and beat on high-speed with a handheld electric mixer to cream the batter.
- Add the egg, vanilla, and beat to incorporate. Stop to scrape down the sides of the bowl.
- Add 1 cup flour, salt, baking powder, baking soda, and beat to just incorporate; don't overmix.
- Add the buttermilk and beat to incorporate; set aside.
- To a separate small bowl, add 1 cup blueberries, 1 tablespoon flour, toss to combine, and add the blueberries and any residual flour to the large mixing bowl. Stir gently by hand to incorporate.
- Using a large cookie or ice cream scoop, divide the dough in 10 equal portions, distributed equally on the two baking sheets. Flatten the dough mounds slightly so they're uniformly about 2 inches high and not mounded up in the center to ensure even baking.
- Evenly distribute the remaining 1/2 cup blueberries over the 10 muffin tops, an extra 3-4 blueberries per muffin top.
- Bake for about 20 minutes, or until muffin tops are set in the center and cooked through, the bottoms will be ever so slightly golden browned around the edges; they firm up as they cool. Start watching at 15 minutes since all ovens and ingredients vary. Don't overbake to ensure soft and tender muffin tops. BAKING TIPS - Midway through baking I recommend turning your baking sheets for even baking and browning. If your berries are not very sweet or if you prefer slightly sweeter muffin tops, I recommend adding a pinch of sugar to each muffin top when you go to turn your baking sheets midway through baking.
- Allow the muffins tops to cool on the baking sheets for about 10 minutes before moving them. Muffin tops are best fresh but will keep airtight for up to 5 days.
Equipments used:
Notes
- If you choose to make more or less than 10 muffin tops, you will need to adjust your baking time accordingly. I recommend sticking with 10 because they turn out to be a nice size with great texture.
Nutrition Information
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Serving
1
Calories
183kcal
(9%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Cholesterol
43mg
(14%)
Sodium
182mg
(8%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 183kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 43mg | 14% |
| Sodium | 182mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
213 reviews
Excellent
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