Blueberry Muffin Tops
I’ve given my favorite part of the muffin a starring role with my Blueberry Muffin Tops. Fluffy and moist, bursting with blueberries, with a crispy sugared top and a lemon drizzle, these are your new favorite breakfast or afternoon treat!
Servings: 12 muffin tops
Calories: 143kcal
Equipment
- Muffin top pan optional
Ingredients
- 1 cup blueberries frozen for at least 1 hour
Dry ingredients
- 1 ¼ cups all purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
Wet ingredients
- ¼ cup unsalted butter melted and cooled
- ½ cup Greek yogurt room temperature
- 1 large egg room temperature
- ½ teaspoon vanilla extract or vanilla bean paste
Vanilla Glaze
- ½ cup powdered sugar
- 1 tablespoon milk ~or~
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Place your fresh blueberries on a plate or sheet pan in the freezer overnight, or for at least an hour, before starting the rest of your batter.
- Heat oven to 400°F and line a large sheet pan with parchment paper or aluminum foil (spray foil with nonstick spray)
- Melt butter and allow to come to room temperature while you mix your batter.
- In a small mixing bowl, whisk together your dry ingredients. Set aside.
- In a large bowl, combine Greek yogurt, eggs, and vanilla extract. Whisk together completely.
- Add the dry ingredients to the wet ingredients, using a rubber spatula to mix halfway. It will be very dry and shaggy looking.
- Continue mixing while you drizzle in your melted and cooled butter. This is a very thick batter.
- Gently fold in the frozen blueberries until evenly dispersed in the batter.
- Using a medium scoop, or a couple spoons, make twelve mounds of muffin dough on your prepared baking sheet.
- Top with sparkling or granulated sugar, if desired.
- Bake in preheated oven for 18 to 20 minutes, or until golden brown and risen well.
- Check for doneness by inserting a skewer or toothpick into the center of a muffin top. If it comes out clean, or with just a few crumbs, it is done.
- While the muffin tops are baking, whisk together the powdered sugar, milk or lemon juice, and vanilla in a small bowl.
- Allow muffin tops to cool for about 10 minutes, then drizzle generously with your glaze.
Notes
Frozen Blueberries: I prefer to use fresh blueberries that I freeze myself. I lay them in a single layer on a small sheet pan and freeze until hard, at least 1 hour, then transfer to a zip top bag to store for up to 6 months. If using store-bought frozen blueberries, do not thaw. Add them to your batter while still fully frozen to avoid staining the batter with juices.
Storage: Best eaten the same day, you can store these muffin tops covered at room temperature for up to 2 days.
Reheating: Reheating can be a challenge due to the glaze, but can be reheated in the oven or microwave until warm. For best results, do not glaze until ready to serve.
Nutrition
Calories: 143kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 152mg | Potassium: 46mg | Fiber: 1g | Sugar: 12g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
