Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Blueberry Muffin Tops Recipe
    Lost? Site Map

    Blueberry Muffin Tops

    Blueberry Muffin Tops. Photo by Boomette

    1/1 Photo of Blueberry Muffin Tops

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    15 mins

    17 mins

    Kittencalskitchen's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    muffin ...

    Units: US | Metric

    MUFFIN TOPS

    TOPPING

    • 3 tablespoons cold butter, cut into small pieces (no substitutes)
    • 1/2 cup flour
    • 4 tablespoons sugar
    • 1/2 teaspoon cinnamon (optional)

    Directions:

    1. 1
      Set oven to 375 degrees (second-lowest oven rack).
    2. 2
      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!).
    3. 3
      For the topping: In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Gently fold in the blueberries until combined.
    7. 7
      Divide the batter between 12 muffin top tins or 12 regular size muffin
    8. 8
      Sprinkle the tops of each muffin with the prepared topping.
    9. 9
      Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
    10. 10
      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.
    11. 11
      Best served warm.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on June 27, 2010

      55

      Perfection! We loved these blueberry-filled muffin tops. I haven't tried any new recipes of yours lately as I have been constantly repeating recipes of yours that are my all time favorites now. I wanted to try something new from your recipes and am really glad I did. Great recipe and I will make sure to review it at Kittencal's Kitchen . I hope others will try these moist scrumptious muffins. (I added a little extra suggestion as I love sweet muffins).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2009

      55

      delicious:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2009

      55

      Again - you quenched my sweet tooth today! Even though my blueberries had seen better days these were a treat for a party I popped into and they were welcomed with open arms! I need to be patient however as the tops came off some of them when I took them out of the oven. Must let them cool a little 1st. I also ommitted the cinnamon as I feel this overpowers all that goes near it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Blueberry Muffin Tops

    Serving Size: 1 (1050 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 259.3
     
    Calories from Fat 102
    39%
    Total Fat 11.4 g
    17%
    Saturated Fat 6.8 g
    34%
    Cholesterol 61.2 mg
    20%
    Sodium 268.7 mg
    11%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 1.1 g
    4%
    Sugars 19.2 g
    77%
    Protein 3.3 g
    6%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes