These easy Blueberry Muffin Tops are tender and bursting with blueberries! If you love the tops of muffins the best, you are going to love these!
Muffin tops are my favourite part of a muffin. For me, they are far superior then the stump of a muffin. I love the crispier and chewier edges paired with the soft, tender interior.
Inspired by the famous Seinfeld episode, I decided to play around with my muffin recipes to create a batch of muffin tops that would satisfy my craving.
This recipe produces blueberry muffin tops that are bursting with blueberries. They are perfectly sweetened and so easy to do!
I like to mix these up in my stand mixer or with a hand mixer but you could easily do it by hand.
Ingredients in Blueberry Muffin Tops
- Vanilla extract
- Baking soda
- Baking powder
Can you use frozen blueberries for these muffin tops?
Yes, you can use frozen berries in your muffins! In fact, I have used both fresh and frozen with this recipe in the past with great success. The batch pictured in these photos is made with frozen wild blueberries, in fact!
If you are using frozen, I recommend using wild blueberries as they are a bit smaller and have less water content than regular berries. This will help prevent adding too much moisture into the batter. You can add them into the batter without thawing them or, if you prefer, you can place them in a sieve and run them under cold water until the water runs clean.
Frozen blueberries tend to bleed into the batter a bit more, giving off blueish streaks but I kind of like it better that way!
How to make Blueberry Muffin Tops
- Cream together the butter and sugar: In the bowl of your stand mixer or with a hand mixer, add the butter and 6 tablespoons of sugar and beat for 1 minute.
- Add the wet ingredients: Add the egg and vanilla and mix to combine.
- Add the dry ingredients and milk: Add the baking soda, baking powder, salt, flour and milk and mix to combine, scraping down the sides to ensure everything is incorporated. Remove from the bowl from the stand mixer.
- Fold in the blueberries: Gently fold in blueberries with a spatula.
- Scoop the cookies: Line 2 baking sheets with parchment. Using a cookie scoop, place 6 heaping scoops on each baking sheet, leaving at least 1 1/2 inches of space in between scoops as the muffin tops will spread quite a bit when baked.
- Bake: Bake in the oven for approximately 17-18 minutes. Let cool for 10 minutes before removing them from the baking sheet.
How to store leftover blueberry muffin tops
These muffin tops are best eaten fresh but they will keep for a few days in an airtight container at room temperature. To warm up, you can place them in the oven or an air fryer until heated through.
Can you freeze muffin tops?
Yes, muffin tops can be frozen! Once cooled, place them in a freezer safe bag and freeze. When you are ready to enjoy them, you can let them thaw at room temperature or pop them in the oven to heat through.
Tips for making the best muffin tops
- Don’t over mix your batter! As with all baked goods, the trick to tender muffin tops is to mix until the ingredients are combined and then stop. Over mixing your batter will result in a denser muffin. No bueno.
- If using frozen berries, opt for wild blueberries. As mentioned above, wild blueberries have less water content and so they work best in this recipe as they won’t add too much moisture.
- Carefully fold in the blueberries. While its okay if some blueberry juice gets into your batter, you don’t want the whole thing turning blue so be gentle when folding in the blueberries.
- Use parchment paper or a silicon baking mat to prevent sticking.
I hope you enjoy this recipe!
You may also like:
Blueberry Muffin Tops
- 1/2 cup butter softened
- 6 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 3/4 cups blueberries
- Preheat oven to 350F and line two baking sheets with parchment paper.
- In the bowl of your stand mixer (or using a hand mixer), add the butter and 6 tablespoons of sugar and beat for 1 minute. Add the egg and vanilla and mix to combine.
- Add the baking soda, baking powder, salt, flour and milk and mix to combine, scraping down the sides to ensure everything is incorporated. Remove from the bowl from the stand mixer.
- Gently fold in blueberries into the batter using a spatula.
- Using a cookie scoop, place 6 heaping scoops on each baking sheet, leaving at least 1 1/2 inches of space in between scoops as the muffin tops will spread quite a bit when baked.
- Bake in the oven for approximately 17-18 minutes. Let cool for 10 minutes before removing them from the baking sheet.