Blueberry Muffin Tops
Blueberry Muffin Tops
Ingredients
For the Muffin Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk, whole milk or buttermilk
- 1/4 cup butter, melted
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Streusel Topping (Optional)
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cold butter, cubed
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Spray a muffin top pan generously with cooking spray.
⏱️ 1 min
- 3
If using the streusel topping: In a small bowl, combine the 1/4 cup all-purpose flour, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar. Add the 2 tablespoons cold, cubed butter to the dry ingredients. Using your fingers or a fork, cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
⏱️ 5 min
- 4
In a large bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
⏱️ 2 min
- 5
In a separate medium bowl, whisk together the 1 cup milk, 1/4 cup melted butter, 1 large egg, and 1 teaspoon vanilla extract until well combined.
⏱️ 2 min
- 6
Pour the wet ingredients into the dry ingredients.
⏱️ 1 min
- 7
Mix the batter until just combined. Be careful not to overmix, as this can lead to tough muffin tops.
⏱️ 1 min
- 8
Gently fold in the 1 cup of fresh blueberries into the batter.
⏱️ 1 min
- 9
Divide the batter evenly among the prepared muffin top cavities.
⏱️ 2 min
- 10
If using the streusel, sprinkle the prepared streusel topping evenly over each muffin top.
⏱️ 1 min
- 11
Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
⏱️ 15 min•🌡️ 400
- 12
Let the blueberry muffin tops cool slightly in the pan before transferring them to a wire rack to cool completely.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Muffin Tops
For the Muffin Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk, whole milk or buttermilk
- 1/4 cup butter, melted
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
For the Streusel Topping (Optional)
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cold butter, cubed
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Spray a muffin top pan generously with cooking spray.
⏱️ 1 min - 3
If using the streusel topping: In a small bowl, combine the 1/4 cup all-purpose flour, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar. Add the 2 tablespoons cold, cubed butter to the dry ingredients. Using your fingers or a fork, cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
⏱️ 5 min - 4
In a large bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
⏱️ 2 min - 5
In a separate medium bowl, whisk together the 1 cup milk, 1/4 cup melted butter, 1 large egg, and 1 teaspoon vanilla extract until well combined.
⏱️ 2 min - 6
Pour the wet ingredients into the dry ingredients.
⏱️ 1 min - 7
Mix the batter until just combined. Be careful not to overmix, as this can lead to tough muffin tops.
⏱️ 1 min - 8
Gently fold in the 1 cup of fresh blueberries into the batter.
⏱️ 1 min - 9
Divide the batter evenly among the prepared muffin top cavities.
⏱️ 2 min - 10
If using the streusel, sprinkle the prepared streusel topping evenly over each muffin top.
⏱️ 1 min - 11
Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
⏱️ 15 min•🌡️ 400 - 12
Let the blueberry muffin tops cool slightly in the pan before transferring them to a wire rack to cool completely.
⏱️ 3 min