Blueberry Muffin Tops with Crumb Topping
These Blueberry Muffin Tops are soft, fluffy, packed with fresh blueberries, and finished with a simple buttery crumb topping. They are everything good about a blueberry muffin, baked into the part everyone actually wants.
Servings: 12 muffin tops
Calories: 143kcal
Equipment
- Parchment paper if using a sheet pan
- Silicone spatula
Ingredients
For the crumb topping
- ¼ cup all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter, cold and cubed
- Tiny pinch of kosher salt
For the blueberry muffin tops
- ½ cup Greek yogurt room temperature
- 1 large egg room temperature
- ½ teaspoon vanilla extract or vanilla bean paste
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ¼ cups all-purpose flour
- ¼ cup unsalted butter melted and cooled
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400°F. Lightly spray a muffin top pan with nonstick spray, or line a large sheet pan with parchment paper.
- Make the crumb topping. Add flour, sugar, cold cubed butter, and a tiny pinch of salt to a medium bowl. Use your fingers to rub the butter into the flour and sugar until you have a crumbly topping with some small crumbs and a few larger pieces. Place in the refrigerator while you make the batter.
- In a large mixing bowl, whisk together Greek yogurt, egg, and vanilla until smooth.
- Add the granulated sugar, baking powder, baking soda, and kosher salt. Whisk well until fully combined.
- Add the all-purpose flour and use a silicone spatula to fold it in until the batter is about halfway mixed. You should still see some dry streaks of flour.
- Continue folding the batter while slowly drizzling in the melted and cooled butter.
- When the butter is almost fully mixed in, add the blueberries. Fold just until the blueberries are evenly distributed, the last of the dry ingredients disappears, and the butter is fully incorporated. Do not overmix. The batter will be thick.
- Use a medium scoop or two spoons to portion the batter into the prepared muffin top pan, or scoop onto a large sheet pan lined with parchment paper. If using parchment paper, leave a few inches between each mound.
- Place a ring mold or mason jar ring around one mound of batter. Sprinkle crumb topping inside the ring so it stays mostly on top of the muffin batter. Lift the ring straight up and repeat with the remaining muffin tops.
- Bake at 400°F for 15 to 18 minutes, or until the muffin tops are puffed, lightly golden on the edges, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool in the pan or on the sheet pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Greek yogurt: Use thick Greek yogurt or sour cream for the best shape and texture. Regular yogurt is usually thinner and can make the muffin tops spread more.
- Frozen blueberries: You can use frozen blueberries, but do not thaw them first. Fold them in straight from the freezer and add 1 to 2 minutes to the baking time if needed.
- Crumb topping: Keep the crumb topping cold until you are ready to sprinkle it over the muffin tops. Cold butter helps the topping bake into crumbs instead of melting flat.
- Sheet pan option: Scoop the batter onto a parchment-lined sheet pan and leave a few inches between each mound. They may spread a little more, but they will still bake into soft, fluffy muffin tops. Just in case, I would recommend putting six amount of dough onto two separate sheet pans.
- Ring mold tip: Use a ring mold or mason jar ring to keep the crumb topping in place. Set the ring around each scoop of batter, add the crumbs, then lift the ring straight up.
- Storage: Store fully cooled muffin tops in an airtight container at room temperature for up to 2 days.
- Freezing: Freeze cooled muffin tops in a single layer until firm, then transfer to a freezer bag or airtight container. Freeze for up to 2 months.
- Reheating: Warm muffin tops in a 300 F oven for 5 to 8 minutes, or until heated through.
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
