Blueberry Muffin Tops
User Reviews
4.5
Blueberry Muffin Tops
Description
The Blueberry Muffin Tops highlight fresh blueberries folded gently into a batter made tender by buttermilk and leavened with baking powder and baking soda. The dough is portioned and flattened to about two inches high, promoting even cooking and a pleasing shape. An extra sprinkle of blueberries on top adds an attractive finish and bursts of flavor. Their edges develop a slight crispness while the centers stay tender, balancing textures in each bite.
This recipe suits those wanting a smaller, easily shareable alternative to traditional muffins. The muffin tops hold well and can be enjoyed fresh or later with coffee or tea. The use of vanilla and buttermilk creates a mild sweetness that complements the bright blueberry flavor without overpowering it.
Adjusting the number made will affect baking time, so the suggested batch of ten ensures consistent results with the recommended 350°F oven temperature.
Ingredients
- ½ cup butter softened, unsalted
- ½ cup granulated sugar plus optionally more for sprinkling the tops if desired
- 1 egg large
- 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 blueberries plus 1/2 cup for adding to the tops, fresh, for batter
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.
Notes
- The recipe is designed for 10 muffin tops; adjust baking time if you make fewer or more.
- Tossing blueberries in flour before mixing prevents them from sinking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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