Blueberry Muffin Tops
Soft, buttery, and bursting with juicy blueberries, these Blueberry Muffin Tops deliver the best part of a classic muffin in every bite! Perfectly golden and slightly crisp on the edges, these handheld delights are quick to make, with just 15 minutes of prep time and 12 minutes of baking. Sweet bursts of fresh or frozen blueberries are folded into a tender batter, while a sprinkling of optional turbinado sugar adds a delightful crunch. Ideal for breakfast on-the-go or an indulgent snack, these muffin tops are easy to prepare and even easier to devour. Plus, they’re baked straight on a sheet pan, skipping the need for muffin tins entirely! Whether enjoyed warm from the oven or stored for later, these blueberry muffin tops are a must-try treat that’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.5 cups Milk
- 1 cups Fresh or frozen blueberries
- 2 tablespoons Turbinado sugar (optional, for sprinkling)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until combined.
In a separate bowl, whisk together the melted butter, egg, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the blueberries, being careful not to crush them.
Using a cookie scoop or spoon, drop about 2 tablespoons of batter per muffin top onto the prepared baking sheet, spacing them about 2 inches apart.
If desired, lightly sprinkle turbinado sugar on top of each mound of batter for added texture and sweetness.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffin tops cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 345.3 g | 126% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 197.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 237 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
