Skip the specialty pan!
Simply Recipes / Mark Beahm
When I was little, Ilovedthe chocolate chip muffin tops from Panera Bread.
This blueberry muffin top recipe is my ode to those days and gives me that same special feeling.
Simply Recipes / Mark Beahm
Muffin tops are easy to mix up but can be hard to get right.
These perfectly sweetened blueberry muffin tops are light and plush with a delicately crisp golden brown edge.
If the top is your favorite part of the muffin, then skip the bottoms and make muffin tops.
Simply Recipes / Mark Beahm
Using Fresh Vs.
Frozen Blueberries
After testing both frozen and fresh fruit, Ihighlyrecommend using fresh blueberries in these muffin tops.
They have the best flavor and work perfectly in the batter.
Simply Recipes / Mark Beahm
However, if it’s crucial that you use frozen blueberries, you might!
Additionally,ensure the blueberries are drybefore tossing them in flour.
The dry coating of flour keeps the blueberries from sinking right to the bottom.
Simply Recipes / Mark Beahm
For the perfect streusel top:These muffin tops are so wonderful because of how light they are.
Divide half of the streusel mixture among the scooped muffin tops before baking (about 1/2 tablespoon each).
Beat together on medium speed until fully combined, smooth, and creamy, about 1 minute.
Simply Recipes / Mark Beahm
Stop and scrape the bowl with a rubber spatula as needed.
Add the egg and beat together on medium speed until fully incorporated.
The mixture may look like its on the cusp of separating.
Simply Recipes / Mark Beahm
Add the oil and beat together on medium speed, scraping as needed, until fully incorporated.
Add 1/2 of the buttermilk and beat on low until just combined.
Repeat, alternating the remaining flour mixture and buttermilk, scraping the bowl between each addition.
Simply Recipes / Mark Beahm
Some dry bits remaining are okay.
Do not overmix the batter.
Add the blueberries to the bowl you used for the flour mixture.
Simply Recipes / Mark Beahm
Sprinkle the remaining 1 teaspoon of flour over the blueberries and gently toss to coat.
Add the coated blueberries to the batter.
This rest helps keep the muffin tops from spreading too much and creates a better dome on top.
Simply Recipes / Mark Beahm
While the batter rests, arrange the racks in the top and bottom thirds of the oven.
Preheat the oven to 400F.
Line two large rimmed baking sheets with parchment paper.
Simply Recipes / Mark Beahm
Add the melted butter and vanilla extract.
Stir the mixture together until most of the flour mixture is hydrated.
There will still be some dry bits.
Simply Recipes / Mark Beahm
Using your hands, work the streusel until no dry bits remain.
The mixture should be crumbly but able to hold together in a clump when you squeeze it.
Squeeze together small amounts of the mixture to form little streusel clumps.
Simply Recipes / Mark Beahm
Using a 2-inch scoop, scoop out 6 portions of batter onto each baking sheet.
Arrange the muffin tops in the top and bottom thirds of the oven.
Bake at 400F for 7 minutes until the muffin top is puffed and the structure is set.
Simply Recipes / Mark Beahm
Rotate the pans from front to back and top to bottom.
Let the muffin tops cool on the pans for 5 minutes.
Transfer to a wire rack to finish cooling.
Simply Recipes / Mark Beahm
If desired, place a spoonful of powdered sugar in a sifter and lightly dust each muffin top.
Serve warm or at room temperature.
Leftover muffin tops can be stored in an airtight container at room temperature for up to 3 days.
Simply Recipes / Mark Beahm
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Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
