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The star of these blueberry muffin tops is their combo of crispy golden edges and soft centers, jam-packed with plump berries and finished with a crumbly, buttery topping.
Key Ingredients:
- Fresh blueberries: Give juicy pops of flavor
- Buttermilk: Makes everything super soft
- Quality butter: Adds wonderful richness
- Rolled oats: Creates amazing topping crunch
- Pure vanilla: Deepens the taste
- Fresh lemon zest: Adds brightness if wanted
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Step-by-Step Guide:
- Prepare Batter
- Beat sugar with butter until fluffy
- Mix in eggs separately
- Combine dry items in another bowl
- Switch between adding wet and dry mixtures
- Carefully stir in the berries
- Make Streusel
- Combine flour with oats
- Stir in brown sugar
- Mix with warm butter
- Form tiny clusters
- Shape and Top
- Drop big spoonfuls of batter
- Leave plenty of room between each
- Sprinkle tons of streusel
- Lightly push it into the surface
- Bake to Perfection
- Begin with hot oven temp
- Turn it down after 7 minutes
- Keep an eye on the edges
- Cool slightly before moving
- Let them rest before touching
I found out that letting the batter rest turned these from just okay to absolutely amazing with the perfect dome.
Keeping Them Fresh:
They'll stay good for 3 days on your counter. Warm them up quickly to bring back their crunch.
Great Companions:
They taste amazing with a hot cup of coffee or during teatime.
Pro Tricks:
- Everything should be room temp
- Don't stir too much
- Start checking before time's up
- Cool on a rack
Highlight
After many attempts to get muffin tops just right, I've learned that the right batter thickness and careful oven watching leads to that perfect bakery look.
Recipe FAQs
- → Why let it rest?
- It softens the flour and stops too much spread.
- → Can I leave off streusel?
- Sure, but it adds crunch and sweetness.
- → Why coat berries in flour?
- Keeps them from dropping to the bottom.
- → Can frozen blueberries work?
- They can, but might make the mix too soggy.
- → How do I store them?
- Best fresh, but sealed tight for 2 days is okay.
Blueberry Muffin Tops
Soft muffin tops bursting with blueberry flavor and a sweet oat crunch on top.
Ingredients
→ Muffin Base
→ Streusel Topping
→ Optional
Steps
Combine the dry stuff first. Beat together the butter, sugar, and vanilla. Slowly add the egg and oil. Alternate adding the flour mixture and buttermilk while mixing.
Toss blueberries with a bit of flour and carefully mix them into the batter. Let it sit for half an hour.
Blend dry ingredients and pour in the melted butter with vanilla. Stir until it forms crumbs.
Preheat oven to 400°F. Scoop batter onto lined baking sheets and sprinkle the crumb topping over each.
Bake for 11-13 minutes, turning the pan halfway through.
Notes
- Letting batter sit stops it from spreading too much
- Use room-temp ingredients for better results
- Keep space for each muffin top to expand
Required Equipment
- Mixer—stand or hand-held works
- Cookie sheets for baking
- Lining material, like parchment paper
- Scoop with a 2-inch size
- Cooling wire rack
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Dairy is included
- Eggs are included
- Made with wheat flour