Easy blueberry muffin tops recipe with frozen blueberries or fresh with a crumble topping are fantastic! For breakfast or a fun dessert, the top is the best part anyway right? Add fruit or chocolate chips into the dough for a more delicious treat.
Ever wondered how to make blueberry muffin tops? I did when that is what I would order every time I visited my favorite coffee spot. Now we can make them at home ourselves! One of the best muffin recipes around.
How to Make Muffin Tops
If you’ve never tried these they are way easier than you might have thought. Let’s be honest, the top is the first thing you eat and the BEST part of this baked good anyway right?? You know it is. And all you need to do it is a special pan, that is it!!
So why not cut out the whole bottom piece and just make the best of the best already??? You can add your favorite berries or even chocolate chips to this basic recipe below, there are tons of variations.
Pan to Use
The muffin top pan you use is pretty flat really. With small ridges to help the batter from spilling over you don’t need any papers, just a light non stick spray in the middle of each one.
How to Make Muffin Tops without a Special Pan
It’s pretty hard to do but it is possible. The only real alternative is to roll up some tinfoil into a long strand. Curve them so it forms into a circle and lay on top of a cookie sheet. Pour about 1/4 c. full of batter inside and bake.
Homemade Muffin Top Ingredients
You are going to use two different types this time for best results. Use All purpose flour + cake flour, the latter will make them lighter and fluffier. You can use this 1 cup flour substitution chart if you only have one.
As for the necessary Butter I do really suggest Kerrygold that is salted for best results. Or dairy free plant based alternative works too
Half and half makes them fluffier and more moist than just adding even whole milk into the mix. And Buttermilk you can make with milk and lemon juice if you don’t have any.
You want to add room temperature large Eggs of course for this deliciousness
White granulated Sugar is added for sweetness, you could use a sugar free alternative with a 1:1 ratio if necessary.
- 1/4 cup Honey for natural sweetness
- Salt to bring out the sweet
- Baking powder and baking soda for them to rise
- Fresh blueberries are recommended
Crumb Topping
Then you can add a crumb topping for muffins if you want too. You can see what that looks like in our photos. It is not just to make them pretty but it adds more sweetness and more texture.
You can mix 1/4 c. milk + lemon juice to create buttermilk if you don’t have any on hand. That is what I do if I know I am going to be baking jumbo blueberry muffins and these at the same time.
Should you use frozen blueberries or fresh for muffins?
If you only have frozen fruit and you want to add them to baked goods I suggest thawing them first. The reason for this is that when they thaw the juices will release a bit and if you don’t thaw at least halfway and drain that excess moisture the batter won’t be the right consistency to rise as you’d like.
If you wanted to add a summer twist with an additional bang of flavor you could add some lemon zest. I would add 1/2 tsp of zest inside the batter and then could add just a little shave on top before baking too. I like that better than just 1 tbsp juice a sit adds a bit of added texture and the flavor is just better but up to you.
How Long to Bake Blueberry Muffin Tops
You are going to want to place muffin top pan on a baking sheet to help the bottom cook evenly with the top and bake for 20 minutes. Whether you make from scratch or our quicker cake mix blueberry muffin batter they bake the same.
Remove from oven when done and allow muffins to cool for 5 minutes before placing on a wire rack to cool completely. Store in a covered container once completely cooled.
Blueberry Muffin Tops Recipe
Equipment
- 2 bowls
Ingredients
- 3/4 cup butter
- 1 cup all purpose flour
- 1 cup cake flour, + 1 tbsp for tossing fruit
- 3/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup half and half
- 2 large eggs
- 1/2 cup sugar
- 1/4 cup buttermilk, or add 1 tsp lemon juice to 1/4 c milk to make buttermilk
- 1/4 cup honey
- 1 1/4 cup blueberries, fresh, or frozen defrosted and drained
- crumb topping for muffins, click on the link if you want to add this
Instructions
- Set oven to 350° F. Melt butter. In a small bowl, sift together both flours (reserving 1 Tbsp of cake flour on the side for later) + salt, baking powder, and baking soda.
- In a medium size bowl, mix together sugar and eggs. Whisk in half and half. Alternate stirring in flour mixture and buttermilk until batter is smooth. Stir in honey.
- Whisk in softened / slightly melted butter. In a small bowl, gently toss reserved 1 Tbsp cake flour with 1 cup of your fresh blueberries. Gently fold the cake flour/blueberry combination into the muffin batter.
- Grease muffin pan. Spoon batter into muffin pan, filling to top. Press reserved blueberries into top of muffins. Gather ingredients for crumble topping if you want to add this. Top muffins with crumble topping.
- Place muffin top pan on a baking sheet to help the bottom cook evenly with the top. Bake for 18-20 minutes and check for doneness by inserting a toothpick or cake tester in the center of a muffin.
- When done, allow muffins to cool for 5 minutes before placing on a wire rack to cool completely. Store in a covered container once completely cooled.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other easy muffins you’ll love
Our donut muffins use a sprinkle of cinnamon and sugar on top. Zucchini blueberry muffins opt for a bit of frosting instead, and some are left plain as well.
Any way you top ’em they are a great start to the morning or end for dessert time!
Hello, Thanks for this delicious recipe. Can you freeze the muffin tops?
You could, when cooled, in gallon freezer bags, set flat.
I made these into bars instead of muffin tops (don’t have a muffin top pan), and they were delicious! Just extended bake time by 12 minutes.
@Amber, you must get the muffin top pan. It is great for these and cookies
Is there a substitute for the honey? Thank you.
You could just leave it out or use agave nectar