Blueberry Muffin Tops are the best part of the muffin, and this recipe ensures you get all that golden-brown, slightly crisp edge with a soft, fluffy interior filled with juicy blueberries. These muffin tops are light, tender, and packed with natural sweetness from the fresh fruit. With a touch of vanilla and a sprinkle of sugar on top, they offer a perfect balance of sweetness and texture. Whether you’re enjoying them for breakfast, as a snack, or with a cup of coffee, these muffin tops are a delightful treat that will have everyone coming back for more.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream or Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, if needed)
- 2 tablespoons coarse sugar (for topping, optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a non-stick baking mat.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, sour cream (or Greek yogurt), egg, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix, as this can result in dense muffin tops. The batter should be thick.
- Add Blueberries: Gently fold in the blueberries, being cautious not to break them apart. If using frozen blueberries, don’t thaw them beforehand to prevent color bleeding into the batter.
- Scoop and Shape: Using a spoon or ice cream scoop, scoop about 2 tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the tops slightly with the back of the spoon to create that muffin-top shape. Sprinkle with coarse sugar for a touch of sweetness and crunch, if desired.
- Bake: Bake for 15-18 minutes or until the muffin tops are golden brown around the edges and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffin tops to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Muffin Tops are a sweet and satisfying treat, perfect for anyone who loves the best part of a muffin. With their light texture and burst of blueberry flavor, they’re sure to become a favorite in your baking repertoire!
