Blueberry Lemon Muffin Tops

A Few Words…

A few years ago I bought muffin top pans, which bake only muffin tops! If anyone remembers that iconic Seinfeld episode from 1997,  Elaine mentioned to her boss that she only eats the ‘tops’ of the muffins because they are the best part. Did you happen to watch that Seinfeld episode?

Although I did make this recipe a few years back, I revised it and just love these muffin tops! Delicious with a cup of coffee in the afternoon!

I used frozen blueberries in the batter, which is a great alternative to fresh. Although it can make the batter turn a bit blue, I find that adding 1 tablespoon to the frozen blueberries before mixing it into the batter, lessens the chances.

The recipe calls for buttermilk, but you can easily swap it for unsweetened non dairy milk and adding 2 tbs. of fresh lemon juice to it.

So yummy!

Blueberry Lemon Muffin Tops



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Makes 12 muffin tops

Ingredients:
For the muffin tops:

  • 2 ½ cups flour - I used equals amounts of whole wheat and all purpose white flour
  • ½ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • Zest from one fresh lemon
  • 1 egg
  • 1 cup of buttermilk or 1 cup non dairy milk mixed with 2 tbs. fresh lemon juice (let stand for 5 minutes)
  • ¼ cup canola or vegetable oil
  • 1 tsp. vanilla extract
  • 2 cups of blueberries, fresh or frozen - I used frozen blueberries

For the streusel topping:

  • ¼ cup flour
  • 2 tbs. brown sugar
  • 2 tbs. soft butter or margarine

Directions:
Place a rack in the middle of the oven and preheat oven to 375°F. Lightly grease or spray muffin top cups with Pam and set aside.

Combine the streusel topping ingredients in a small bowl and blend together with a fork. Set aside. In a medium bowl mix together the flour, sugar, baking powder, baking soda, salt and lemon zest.

In another bowl, mix together the egg, buttermilk, oil and vanilla extract with a hand held mixer until foamy. Pour the buttermilk mixture into the dry ingredients and stir with a spoon just until the flour disappears. Gently stir in the blueberries; if using frozen, mix with a tablespoon of flour before adding to the batter! The batter will be thick.

Fill each of the muffin top cups evenly with a big heaping tablespoon of batter. Use the back of a spoon or a small spatula to spread the batter to the edges. Top each one with some of the streusel topping. Bake on the middle rack for 15-18 minutes, until a cake tester comes out clean.