Blueberry Muffin Tops

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Blueberry Muffin Tops — If you like to eat just the tops of your muffins, you’re going to 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!!

Blueberry Muffin Tops - If you like to eat just the tops of your muffins, you're going to 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!!

Buttermilk Blueberry Muffin Tops

These muffin tops are light, fluffy, tender, have a tiny bit of chewiness around the exterior, and are bursting with juicy blueberries in the interior. We couldn’t stop eating them and the batch lasted precisely one day. 

Because there is only 1/2 cup sugar in the batter, the muffin tops are not overly sweet and are perfect for breakfast, brunch, or healthier snacks. If you want to sweeten them up a bit more, add a pinch of sugar to each muffin top midway through baking.

Make these blueberry muffin tops with those fresh blueberries you just bought and enjoy!

Blueberry Muffin Tops - If you like to eat just the tops of your muffins, you're going to 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!!

What’s in the Blueberry Muffin Tops? 

To make these moist blueberry muffin tops, you’ll need: 

  • Unsalted butter
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Salt
  • Baking powder
  • Baking soda
  • Buttermilk
  • Fresh blueberries 

How to Make Blueberry Muffin Tops

Simply cream together butter, 1/2 cup sugar, an egg, and vanilla before adding the dry ingredients in addition to 1/4 cup of buttermilk and fresh blueberries.

Using a large spoon or an ice cream scoop, dollop the dough onto Silpat-lined baking sheets. You’ll be able to make about 10 muffin tops. 

Place a few more berries on top of the muffin tops, then bake until done. You’re looking for the edges to turn ever so slightly golden brown. 

Blueberry Muffin Tops - If you like to eat just the tops of your muffins, you're going to 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!!

Can I Use Frozen Blueberries? 

I made these muffin tops with fresh blueberries and haven’t tested the recipe with frozen.

My guess, however, is that because this batter is already so moist, when the frozen berries would release their extra moisture and juices during baking, it would water down the batter and cause too much spreading in the muffin tops.

For that reason, I do recommend fresh blueberries. But if you do use frozen, let me know how things go in the comments.

Can I Substitute the Buttermilk? 

I realize there’s only 1/4 cup buttermilk in the recipe and you may not keep buttermilk on hand and so you’ll have to buy a container of it just for this recipe, but just do it because it keeps the muffin tops so moist, tender, and perfectly light.

Then make these other recipes using buttermilk later.

You may be able to use sour cream or Greek yogurt in place of the buttermilk but I haven’t tested that so cannot say how much to use or what the final results will be like.

Blueberry Muffin Tops - If you like to eat just the tops of your muffins, you're going to 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!!

Tips for Making This Muffin Top Recipe

If you’ve never baked on a Silpat, it’s time to get started. These silicone mats provide traction to prevent excess spreading of your baked goods, which is normally cookie-baking for me, but in this case I found my Silpats so helpful for this muffin top recipe.  

I fear that baking the muffin tops directly on a nonstick baking pan or on parchment (the equivalent of an ice skating rink for your baked goods) could result in excess spreading and you’ll have pancakes rather than muffin tops.

If you try the recipe and don’t use a Silpat, I would advise adding an extra 1/4-cup flour to the batter to thicken it up. I haven’t done this but it’s my baker’s hunch.

If you do end up with pancakes rather than muffin tops, they’ll still taste great I’m sure but just wasn’t quite the intended cosmetic appearance.

Blueberry Muffin Tops — If you like to eat just the tops of your muffins, you're going to 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!!

Blueberry Muffin Tops — If you like to eat just the tops of your muffins, you're going to 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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4.54 from 71 votes

Blueberry Muffin Tops

By Averie Sunshine
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!!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10
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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.

Notes

1. 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

Serving: 1, Calories: 183kcal, Carbohydrates: 21g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 43mg, Sodium: 182mg, Fiber: 1g, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Blueberry Recipes:

ALL OF MY BLUEBERRY RECIPES! 

Best Blueberry Muffins – Fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they’re bursting with fresh blueberry flavor. These are bound to be your new favorite muffins!

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Healthy Blueberry Muffins— These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all! 

two Healthy Blueberry Muffins staked on top on each other

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Blueberry Banana Zucchini Bread - Banana bread just got BETTER with juicy BLUEBERRIES in every bite!! The zucchini (you can't taste it) keeps it moist and HEALTHY! Easy and DELICIOUS!!

Blueberry Zucchini Bread â€“  Juicy blueberries in every bite of this soft, easy, no mixer bread! If you have picky eaters who don’t like zucchini, don’t worry because you can’t taste it! It keeps the bread tender and healthier!

Blueberry Zucchini Bread - Juicy BLUEBERRIES in every bite of this soft, easy, no mixer bread!! If you have picky eaters who don't like zucchini, don't worry because you can't taste it! It keeps the bread tender and HEALTHIER!!

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 5 stars
    Made these muffin tops this morning using frozen blueberries and they were really good. Will try with other frozen fruits, but will cut up the larger ones. Thanks for such a quick recipe.

    1. Thanks for the 5 star review and I am glad that these turned out great frozen blueberries and you’ll try with other fruit!

  2. I have not made this recipe yet. I usually have frozen blueberries and was wondering what you think about thawing the blueberries out and dust them in a little flour? I might just try it beings it doesn’t make too many.

    1. Many times when I make blueberry muffins with frozen bb’s I just dust them in flour straight from the freezer and add them like that to the batter and bake right away. I actually think sometimes that thawing them first is not the way to go because sometimes they get really watery/mushy as they thaw so I tend to just skip thawing and add them cold. You will need to bake then for a few minutes additionally to account for the very cold batter.