Lightly sweetened, these Blueberry Muffin Tops have a crispy outside and soft, light inside dotted with juicy blueberries. Delightful!
There are two types of muffin eaters: Those who only really love the tops and those who can’t get enough of the whole thing. Or maybe there are three. I know a few people who prefer the bottoms to the tops, though I don’t understand why.
In any case, for all those muffin top lovers out there, this Blueberry Muffin Tops recipe is for you. These breakfast-ready baked goods have a delightful, crispy outside and a soft, light crumb inside. They’re lightly sweetened and dotted with juicy blueberries — a wonderful combination.
Part of the ease of the recipe is thanks to an ingredient I love: self-rising flour. It can be found in the baking aisle alongside other flours. Self-rising flour combines all-purpose flour with a leavening agent and salt.
I love using it in recipes like this as well as no-knead breads like Cinnamon Raisin Beer Bread and Garlic Herb No-Knead Bread.
Have you used self-rising flour before?
As for the blueberries, frozen berries work best in these. Find them in your grocery store freezer section — or, if you happen to live in Maine, you might find them at the farmers market as well.
If you make these, they can be stored (once cooled) in an airtight container at room temperature for up to five days. I like to heat them in the oven or toaster oven for a few minutes before eating (that way the butter melts on them!). But they are enjoyable at room temperature as well.
Ready? Set? Get baking!
Blueberry Muffin Tops
Lightly sweetened, these Blueberry Muffin Tops have a crispy outside and soft, light inside dotted with juicy blueberries. Delightful!
Ingredients
- 1¾ cup self-rising flour
- 2 tbsp honey
- ½ tsp Kosher salt
- ¼ cup cold unsalted butter
- 1 cup frozen wild blueberries
- 2 large eggs, lightly beaten
- ¼ cup milk
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and then set aside.
- In a large bowl, sift together the flour and salt (a wire whisk is great for this). Using a pastry cutter or two knives, cut the ¼ cup of cold butter into the flour mixture until it looks like coarse crumbs. Fold in the honey and frozen blueberries.
- Add the lightly beaten eggs to the bowl. Stir until just combined. Add the milk and stir again. The dough will be sticky, and you want to stir it until there's no visible flour.
- Using a large cookie scoop or a heaping tablespoon, drop the batter into lumps on the prepared cookie sheet.
- Bake for 18-20 minutes, until cooked through and golden.
- Enjoy hot from the oven or let cool and store in an airtight container at room temperature for up to two days.