Blueberry Crumb Muffin Tops

published Dec 16, 2021
Muffin Tops Recipe

Blueberry streusel amps up the flavor in these muffin tops.

Makes12

Prep15 minutes

Cook20 minutes to 22 minutes

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blueberry muffins on a cooling rack.
Credit: Laura Rege

If you dig right into the top of the muffin and view the bottoms as an afterthought, skip the bottoms — and muffin tin — altogether. This ingenious rendition of blueberry muffins focuses on just the tops. Since the mounds of batter are exposed directly to the heat, they turn nice and golden in the oven, creating a flavorful and toasty outside texture with a super-tender inside. Enjoy them warm straight from the baking sheet or cool them completely. Either way, they’re fabulous slathered with butter.

For year-round accessibility, you don’t need fresh blueberries to bake this recipe. Frozen works just as well (you don’t even need to thaw them first!), making this an easy recipe to whip up anytime a craving hits. 

Credit: Laura Rege

How to Make Muffin Tops

No tin or liners are required to whip up these muffin tops. The recipe is entirely baked on a baking sheet with no special ingredients. Just use an ice cream scoop or pile mounds of batter evenly on the tray and bake.

How to Store Muffin Tops

Muffin tops can be stored in an airtight container for up to 3 days. Enjoy as is, or toast and serve.

Muffin Tops Recipe

Blueberry streusel amps up the flavor in these muffin tops.

Prep time 15 minutes

Cook time 20 minutes to 22 minutes

Makes 12

Nutritional Info

Ingredients

  • 8 tablespoons

    (1 stick) unsalted butter, divided

  • 1/2 cup

    whole milk

  • 1

    large egg

  • 2 cups

    all-purpose flour, divided

  • 1/4 cup

    packed light brown sugar

  • 1/2 teaspoon

    ground cinnamon, divided

  • 3/4 teaspoon

    kosher salt, divided

  • 1

    small lemon

  • 1 3/4 teaspoons

    baking powder

  • 2/3 cup

    granulated sugar

  • 1 teaspoon

    vanilla extract

  • 1 1/2 cups

    fresh or frozen blueberries (do not thaw), divided

Instructions

  1. Place 4 tablespoons of the unsalted butter, 1/2 cup whole milk, and 1 large egg on the counter. Let sit at room temperature until the butter is softened, 45 minutes to 1 hour.

  2. Arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper.

  3. Make the streusel topping: Place 1/2 cup of the all-purpose flour, 1/4 cup packed light brown sugar, 1/4 teaspoon of the ground cinnamon, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine. Place the remaining 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave until just melted, about 30 seconds. (Alternatively, melt the butter on the stovetop.) Pour into the flour mixture and stir until large crumbs form.

  4. Finely grate the zest of 1 small lemon (1/2 teaspoon) into a second medium bowl; reserve the zested lemon for another use. Add the remaining 1 1/2 cups all-purpose flour, 1 3/4 teaspoons baking powder, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon ground cinnamon to the lemon zest. Whisk until combined.

  5. Place the softened butter and 2/3 cup granulated sugar in a large bowl and beat on medium-high speed with an electric hand mixer until light and fluffy, about 2 minutes. (Alternatively, beat in a stand mixer with the paddle attachment.) Add the egg and 1 teaspoon vanilla extract, and beat until well-combined. Add the milk and flour mixture and beat on low speed until just combined, about 40 seconds. Add 1 cup of the blueberries and gently fold into the batter with a flexible spatula.

  6. Using a cookie scoop or a 1/4-cup measuring cup, scoop the batter and drop onto the baking sheets, 6 per sheet and spacing them evenly apart. Press the remaining 1/2 cup blueberries into the muffin tops. Sprinkle with the streusel, about 1 tablespoon per muffin top.

  7. Bake for 12 minutes. Rotate the baking sheets between racks and from front to back. Continue baking until a toothpick inserted in the center comes out clean and the muffin tops are light golden-brown, 8 to 10 minutes more. Let cool on the baking sheets for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Recipe Notes

Storage: Baked muffin tops can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 3 months.