Blueberry Muffin Tops Recipes

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
• In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
• Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
• In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.

Steps:

• Make batter:
• Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
• Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
• Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
• Divide batter among 12 muffin cups, spreading evenly.
• Make topping and bake muffins:
• Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
• Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
• Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
• *Available at cookware shops and cooking.com.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed sheet pan with parchment paper.
• Whisk together flour, white sugar, baking powder, salt, and cinnamon in a large bowl.
• Whisk together milk, cooled butter, eggs, and vanilla extract in a second bowl. Add to flour mixture and carefully mix together without overmixing. Fold in 1/2 cup blueberries.
• Pour batter onto the prepared sheet pan and smooth into a 1/2-inch layer with a spatula. Sprinkle remaining 1/2 cup blueberries over 1/3 of the batter, strawberries onto the middle 1/3, and banana slices over the last 1/3. Drizzle banana slices with caramel topping. Sprinkle everything with turbinado sugar.
• Bake in the preheated oven until edges are just turning golden brown, about 20 minutes. Remove from the oven, let cool for at least 10 minutes, and slice into squares.

Steps:

• Preheat oven to 425°F (or 400°F for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries.
• Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Steps:

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