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!
Blueberry 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
- 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.
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