Take a survey and we bet there wouldn’t be many people who said they didn’t like blueberry muffins. Even with a treat that is so universally loved as blueberry muffins, sometimes it’s nice to mix it up a bit. The end results with this muffin top recipe are scrumptious, and they make a great addition to a full breakfast.
The key to making these muffin tops is to coat the blueberries in flour before they go into the batter.
1/2 cup unsalted butter, softened
1/2 cup granulated sugar, plus extra more for sprinkling the tops if desired
2 1/2 teaspoons vanilla extract
1 cup all-purpose flour, plus 1 tablespoon for tossing blueberries
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup buttermilk
1 1/2 cups fresh blueberries
Preheat oven to 350F. Grease 2 baking sheets and set aside.
In a large bowl cream together butter and 1.2 of sugar using mixer on high speed.
Add egg and vanilla, mixing well and scraping down the sides of the bowl.
Add flour, baking soda, baking powder, and salt and mix until just incorporated.
Add buttermilk and blend lightly.
In a separate small bowl, gently toss 1 cup blueberries with 1 tablespoon flour until coated. Add to the large bowl.
Divide batter by ice cream scoopfuls between the two baking sheets. Flatten each muffin top slightly so as to avoid overly-rounded tops.
Add remaining blueberries to each muffin top for extra flavor. Sprinkle with a bit of sugar on top (optional).
Bake 15-20 minutes or until golden on top and slightly browned on the bottom. Do not overbake.
Allow to cool for 10 minutes before serving. Muffin tops will firm up slightly as they cool.