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!!
½cupgranulated sugarplus optionally more for sprinkling the tops if desired
1large egg
2teaspoonsvanilla extract
1cupall-purpose flourplus 1 tablespoon for tossing blueberries
½teaspoonsalt
½teaspoonbaking powder
¼teaspoonbaking soda
¼cupbuttermilk
1cupfresh blueberries for batterplus 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.