Description
These Blueberry Muffin Tops are a delightful twist on classic blueberry muffins. With a tender crumb and bursts of fresh blueberries in every bite, they are perfect for a quick breakfast or a sweet treat any time of day.
Ingredients
Units
Scale
Batter:
- 1/2 cup unsalted butter, softened
- 1/2 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
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 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 into 10 equal portions, distributed equally on the two baking sheets. Flatten the dough mounds slightly so they’re uniformly about 2 inches high.
- Evenly distribute the remaining 1/2 cup blueberries over the 10 muffin tops.
- Bake for about 20 minutes, or until muffin tops are set in the center and cooked through. Start watching at 15 minutes. Don’t overbake to ensure soft and tender muffin tops.
- 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
- If you choose to make more or less than 10 muffin tops, you will need to adjust your baking time accordingly. Stick with 10 for best results.
Nutrition
- Serving Size: 1 muffin top
- Calories: 183 kcal
- Sugar: 11g
- Sodium: 182mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 43mg
