Blueberry Muffin Tops Recipes

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SHEET PAN BLUEBERRY MUFFIN TOPS



Sheet Pan Blueberry Muffin Tops image

You won't need any muffin top pans for these quick and easy sheet pan blueberry muffin tops. You use a baking sheet to get the best part of these scrumptiously moist breakfast muffins that are bursting with blueberries, have golden crispy edges, and a sparkling sugar, buttery crust!

Provided by Culinary Envy

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 14

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup whole milk
½ cup unsalted butter, melted and cooled
2 eggs
2 teaspoons vanilla extract
1 cup fresh blueberries
¾ cup sliced fresh strawberries
1 banana, sliced
1 tablespoon caramel topping
2 tablespoons raw turbinado sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed sheet pan with parchment paper.
  • Whisk together flour, white sugar, baking powder, salt, and cinnamon in a large bowl.
  • Whisk together milk, cooled butter, eggs, and vanilla extract in a second bowl. Add to flour mixture and carefully mix together without overmixing. Fold in 1/2 cup blueberries.
  • Pour batter onto the prepared sheet pan and smooth into a 1/2-inch layer with a spatula. Sprinkle remaining 1/2 cup blueberries over 1/3 of the batter, strawberries onto the middle 1/3, and banana slices over the last 1/3. Drizzle banana slices with caramel topping. Sprinkle everything with turbinado sugar.
  • Bake in the preheated oven until edges are just turning golden brown, about 20 minutes. Remove from the oven, let cool for at least 10 minutes, and slice into squares.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 33.5 g, Cholesterol 53.4 mg, Fat 9.5 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 5.5 g, Sodium 209.2 mg, Sugar 14.3 g

ORANGE BLUEBERRY MUFFIN TOPS



Orange Blueberry Muffin Tops image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 12 muffin tops

Number Of Ingredients 9

1 1/2 sticks (12 tablespoons) salted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 cup buttermilk
Zest of 1 orange plus 2 tablespoons orange juice
1 cup fresh blueberries
1 cup confectioners' sugar

Steps:

  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
  • Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
  • In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
  • Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
  • Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
  • In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.

BLUEBERRY MUFFIN TOPS



Blueberry Muffin Tops image

Categories     Bread     Milk/Cream     Breakfast     Brunch     Dessert     Bake     Kid-Friendly     Blueberry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 17

For batter
3/4 stick (6 tablespoons) unsalted butter
1/3 cup whole milk
1 whole large egg
1 large yolk
3/4 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)
For topping
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Special Equipment
2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans

Steps:

  • Make batter:
  • Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
  • Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
  • Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
  • Divide batter among 12 muffin cups, spreading evenly.
  • Make topping and bake muffins:
  • Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
  • Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
  • Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
  • *Available at cookware shops and cooking.com.

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

BLUEBERRY MUFFIN TOPS



Blueberry Muffin Tops image

You don't need any muffin top pans for this you can use regular size muffin tins they just won't be as full or as wide --- I have only used fresh blueberries for this so I am not certain if it would work using frozen, I have made this using dried cranberries, any dried fruit would work fine.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 32m

Yield 12 muffin tops

Number Of Ingredients 14

7 tablespoons butter
1/3 cup half-and-half cream or 1/3 cup full-fat milk
1 large whole egg
1 egg yolk (save the white for another use)
1 teaspoon almond extract or 1 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar (use more for a sweeter muffin top)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries
3 tablespoons cold butter, cut into small pieces (no substitutes)
1/2 cup flour
4 tablespoons sugar
1/2 teaspoon cinnamon (optional)

Steps:

  • Set oven to 375 degrees (second-lowest oven rack).
  • Butter one 1/2-cup muffin top tin/pan (4x1/3-inch), or use 12 regular muffin tins (do not line with paper liners, just grease very well!).
  • For the topping: In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
  • For the muffin tops: melt butter in the microwave or in a small saucepan over low heat; remove from the heat and whisk in the half and half cream or full-fat milk, then whisk in the whole egg, egg yolk and almond extract (or vanilla if using) until well combined.
  • In a small bowl mix together flour, sugar, baking powder and salt, the add to the milk mixture, mixing with a wooden spoon JUST until combined.
  • Gently fold in the blueberries until combined.
  • Divide the batter between 12 muffin top tins or 12 regular size muffin
  • Sprinkle the tops of each muffin with the prepared topping.
  • Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
  • Cool in the pans for about 12-15 minutes, then run a sharp knife around the edges of each muffin top, then carefully remove from tins.
  • Best served warm.

Nutrition Facts : Calories 259.3, Fat 11.4, SaturatedFat 6.8, Cholesterol 61.3, Sodium 268.8, Carbohydrate 36.6, Fiber 1.1, Sugar 19.2, Protein 3.4

BLUEBERRY MUFFIN TOPS



Blueberry Muffin Tops image

Everyone always seems to love just the muffin tops! I go back and forth between loving the tops or the whole muffin and this recipe can be used to make either. I wanted to find a recipe after I had a "muffie" at panera and found this on Epicurious.

Provided by SweetPnut

Categories     Quick Breads

Time 1h18m

Yield 12 serving(s)

Number Of Ingredients 13

3/8 cup unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Steps:

  • Special equipment: 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans Preheat oven to 375 degrees.
  • Place rack in top third of oven.
  • Generously butter muffin pans.
  • Melt butter in a small saucepan over moderately low heat, then remove from heat.
  • Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
  • Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.
  • Fold in blueberries.
  • Divide batter among 12 muffin cups, spreading evenly.
  • Make topping and bake muffins: Use fingertips to combine topping ingredients until crumbly.
  • Sprinkle evenly over batter in cups.
  • Bake until golden, about 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 244.3, Fat 9.9, SaturatedFat 5.9, Cholesterol 58.7, Sodium 201.8, Carbohydrate 36.1, Fiber 1.1, Sugar 19.1, Protein 3.4

BEST-EVER BLUEBERRY MUFFINS



Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

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Top Asked Questions

How to make blueberry muffins?
Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well. Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly. Divide batter among 12 muffin cups, spreading evenly.
How do you bake just the tops of blueberries?
Now you can bake just the tops! Preheat oven to 425°F (or 400°F for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.
What is the best way to bake a muffin recipe?
Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder.
How do you make blueberry cake batter?
Whisk flour, sugar, baking powder, and salt together in a large bowl. Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark. Stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries. Set batter aside.

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