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Blueberry Muffin Top Recipe

Delightful muffin tops with a crunchy texture and filled with juicy blueberries, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffin tops
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin top pan or baking sheet
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Grease the muffin top pan or line it with parchment paper.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until well blended.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  6. Gently fold in the blueberries.
  7. Using a scoop or spoon, fill each muffin top cavity to about 3/4 full.
  8. Bake for 12-15 minutes or until the tops are golden and a toothpick comes out clean.

Notes

For extra crunchy tops, sprinkle some sugar on top before baking.