Blueberry Muffin Tops – Everyone knows the best part of the blueberry muffin is the top. Why not make them just the way you like them – with just the tops! Follow this simple recipe and you’ll get perfectly fluffy, soft, and slightly crispy blueberry muffin tops.
The countdown to Easter has begun! I’ve got tons of amazing recipes on the blog now that are perfect for Easter brunch, and many more on the way! Don’t you worry – I’ve gathered the list of ideas here so you won’t have much additional planning to do.
As for my Easter plans, they involved gnawing on a chocolate peanut butter egg that’s sitting on my bookshelf right now, just staring at me. It’s been 33 days without chocolate and I only have 13 left to go! Those last two weeks are the hardest. Pray for my husband.
Today’s recipe is a little nostalgic for me. I first made it about seven years ago (yikes, I can’t believe it’s been that long!). It was for the first Easter brunch that was hosted at my mom’s house back home. I was super excited to make some traditional Easter fare so you know I went all out.
One of the things I was eager to try were these Blueberry Muffin Tops. Yes, you heard that right…not the entire muffin, but just the muffin top. After all, that’s the best part of the muffin, right?!
I first saw this recipe when I was looking through Pillsbury’s collection of recipes from their National Bake-off Finalists. Have you heard of this contest? I used to watch Food Network’s coverage of it All. The. Time.
In fact, it was one of the first cooking-type shows that I ever watched. I even applied for the kid version once! And no, I did not make the cut. I guess my version of a Traditional Shepard’s Pie just wasn’t “creative” enough for them.
Okay, back to the muffin tops.
When I first saw this recipe I was so intrigued. Even back then, I would try to guess how a particular dish was made. But this recipe really stumped me. How could one possibly make just a muffin top without making the body of the muffin as well? Wouldn’t the dough be too thin to bake on a baking sheet? Wouldn’t the muffin tops all run together?!
Well, to my surprise, these muffin tops are actually made with sugar cookie dough. Isn’t that crazy?! But when you think about it, it’s actually quite genius. That cookie dough is what keeps them from flattening out into a thin pancake.
To make the texture a little lighter, and reminiscent of muffins, an egg, milk, and a little extra flour are added. To make them blueberry muffin tops, just add fresh blueberries and a hint of lemon and you’re good to go!
The finished product tastes exactly like a muffin top! And don’t they look like them too?! That extra crumbly texture is the perfect touch. It’s created by mixing some flour, sugar, and cold butter together and sprinkling on top of the muffin tops.
The blueberry muffin tops were a hit at that inaugural Easter brunch and have been ever since. I’ve made them for Mother’s Day, too! These are great for any breakfast/brunch, really. Or even for easy to-go breakfast options for the week. The possibilities are endless!
Before you get started on the muffin tops, here are a few tips to consider:
- Blueberries can easily turn your batter completely blue if you’re not careful. Therefore, make sure to GENTLY fold in the berries into the batter. Do NOT use your mixer for this step. You’ve been warned.
- The key to a perfect crumb topping is to use cold butter. Once you’ve made the crumbs, make sure they stay cold before you plan to use them. In other words, keep them in the fridge until the sprinkling step.
- If you want the muffin tops to get a little rounder on top, place them in the fridge for 10 minutes before baking. I didn’t do this for mine because I’m lazy but if that extra rounded top really matters to you, don’t skip this step.
- Lastly, to make sure all the tops are the same size, make sure you’re using a cookie scoop. Here is a scoop similar to the one I have.
There you have it – another great option for brunches this spring! Keep a look out for more options coming up all month long. What else are you hoping to see?! Let me know in the comments below!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Passive Time | 5 mins |
| Servings |
muffin tops
|
- 1 16.5 ounce roll refrigerated sugar cookie dough
- 2 tablespoons butter salted, cold
- 1/4 cup sugar
- 1 1/4 cups flour divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 ounces cream cheese softened
- 1 large egg
- 1/3 cup milk
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice freshly squeezed
- 1 1/4 cups fresh blueberries about 6 ounces
Ingredients
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- Remove cookie dough from fridge and let it sit at room temperature for 10 minutes to make it easier to work with. In the mean time, preheat the oven to 350 degrees. Prepare two baking sheets with parchment paper or silicone mats. Set aside.
- In a small bowl, mix 1/4 cup of flour, 1/4 cup sugar, and butter with a fork so that the butter turns into crumbs. Place in the fridge until ready to use. In another small bowl, mix remaining 1 cup of flour, baking soda, and baking powder until combined. Set aside.
- Place cookie dough and cream cheese in the bowl of a stand mixer. Using the paddle attachment, mix together on low until combined. Add egg, milk, lemon zest, and lemon juice and mix on low until combined. The mix might get clumped at the bottom so make sure to scrape around the bowl to ensure an even consistency.
- Add all of the flour and mix on low up until it's almost combined. Do not overmix! Using a spatula, gently mix in the blueberries, trying not to burst them. Otherwise, the dough will turn blue.
- Using a 1-tablespoon cookie scoop, drop batter onto baking sheets, about 1.5 inches apart. Bake for 3 minutes. Remove from oven and remove crumbs from the fridge. Sprinkle with a teaspoon of the crumbs and then return to the oven for another 18-20 minutes. I like mine a little toasted around the edges so I did mine for the full 20 minutes.
- Remove from oven and let them cool for 5 minutes. Serve immediately or let them cool completely and store in airtight container for up to 3 days.
Receipt adapted from Pillsbury
Pin for later:
More breakfast treats you’ll love:
Blueberry Crumb Bars
Classic Crumb Cake
Easy Strawberries & Cream Danish
Oh I want to try this! They look amazing. I have always just made muffins and sliced off the tops! I had no idea you could actually make just the tops. Thanks for sharing this!
So, blueberry muffins are the BEST! I happen to like the tops the best, too. The bottoms always dry out too much, so I even eat the all of it anyway. These are right up my alley. They sound perfectly soft, sweet, and full of plump blueberries. Would love to try them.
Woohoo! Who thought we would say that we love “muffin tops”?! Haha
These make the term “muffin top” a good thing!! 🙂
Yum! These bring back some memories – my mom always baked with blueberries when I was young! Definitely saving this!
The tops of muffins are the best part! This post reminds me of the old Seinfeld episode all about muffin tops and how wonderful they are!
Haha everyone is saying that too! That episode didn’t even cross my mind, though I have seen it. I was more of a FRIENDS fanatic than I was for Seinfeld so I guess that’s why
i was crazy for blueberry muffins as a kid..bonus points for only the muffin top, it’s the best part!
The BEST part of the muffin! These look incredibly good. I will definitely be
making a batch (or two!) very soon.
Thanks so much! I hope you love them too!
This is so fun! Isn’t there a Seinfeld episode all about muffin tops? haha, love the idea and I really need to try it!
xx nicole
http://www.nicoleparise.com
Haha I completely forgot about that episode!
Never hear of this, but wow, I can’t wait to try it!!!
I have actually never thought to try and make “muffin tops,” but this is fantastic! My kids would definitely love these. Well…I guess I would love them too…but we’ll say I’m making them for the kids 🙂
Haha you’re secret is safe with me!
OK, normally I hate sugar cookies, there I said it, but these would make me reconsider for sure! I have a certified blueberry addiction lol.
Haha I am in the same boat. Sugar cookies are too boring for me but these blueberries add the perfect touch!
These look so delish. It reminds me of Seinfeld. Lol. Thanks for the great recipe.
Haha yes! I totally forgot about that episode
Those look delicious!!! 🙂
I looove this take on my favorite muffin!! xoxo
OMG these look to die for! I am going to a girls’ brunch on Sunday morning and I think I’ll have to make these 🙂
These muffin tops are PERFECT for that brunch! I hope they all love them!
I have never made a muffin top before, but I’ve been wondering how to do it. I love this recipe, it looks so good!
Thanks!
why not? that’s the best part of the muffin anyway right?!
Yummmy! This looks so good 🙂 I cant wait to try this.
Oh my gosh! Those look AMAZING!! The top of the muffin is always the best part anyway! 🙂
Right?! I totally agree
These look so good, and perfectly ooey gooey, too! I can just imagine them wonderfully warm from the oven!
Yes they are so great from the oven! But they also hold up pretty well for a couple days so you can keep enjoying them long after baking
This recipe looks absolutely delicious! I can’t wait to try it. The top of the muffin is really the best part! I love that it uses refrigerated cookie dough and lemon. I also really like all of your tips at the end, especially the one that suggests to place them in the fridge 10 minutes before baking. Such a great idea! Thanks for the awesome recipe.
Aw thanks! The tips are my favorite part too so I am glad you find them helpful!
I looove anything with blueberries and these just look like pure perfection!
Thanks so much!
I LOVE blueberries and I am wondering why I never thought to put in my cookies……
I can’t wait to try this!
xo, Shell
http://acourageousbeauty.com
Aaaaaaand now my mouth is watering, those look so good! Thanks for sharing!
Haha thanks so much! I think the crumbs really take them to the next level
Oh my YUM! These look amazing and yes, the cookie dough is genius! Blueberry and lemon are such a great combo too! Happy Monday!
Thanks so much! I normally don’t love lemon but it works so perfectly here!