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    You are in: Home / Recipes / Blueberry Muffin Tops Recipe
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    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.

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    muffin ...

    Units: US | Metric



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


    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.

    Ratings & Reviews:

    • on June 27, 2010


      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



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


      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)


    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
    Total Fat 11.4 g
    Saturated Fat 6.8 g
    Cholesterol 61.2 mg
    Sodium 268.7 mg
    Total Carbohydrate 36.6 g
    Dietary Fiber 1.1 g
    Sugars 19.2 g
    Protein 3.3 g

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