Buttermilk Blueberry Muffin Tops
These muffin tops are light, fluffy, tender, have a tiny bit of chewiness around the exterior, and are bursting with juicy blueberries in the interior. We couldn’t stop eating them and the batch lasted precisely one day. Because there is only 1/2 cup sugar in the batter, the muffin tops are not overly sweet and are perfect for breakfast, brunch, or healthier snacks. If you want to sweeten them up a bit more, add a pinch of sugar to each muffin top midway through baking. Make these blueberry muffin tops with those fresh blueberries you just bought and enjoy!
What’s in the Blueberry Muffin Tops?
To make these moist blueberry muffin tops, you’ll need:
Unsalted butter Granulated sugar Egg Vanilla extract All-purpose flour Salt Baking powder Baking soda Buttermilk Fresh blueberries
How to Make Blueberry Muffin Tops
Simply cream together butter, 1/2 cup sugar, an egg, and vanilla before adding the dry ingredients in addition to 1/4 cup of buttermilk and fresh blueberries. Using a large spoon or an ice cream scoop, dollop the dough onto Silpat-lined baking sheets. You’ll be able to make about 10 muffin tops. Place a few more berries on top of the muffin tops, then bake until done. You’re looking for the edges to turn ever so slightly golden brown.
Can I Use Frozen Blueberries?
I made these muffin tops with fresh blueberries and haven’t tested the recipe with frozen. My guess, however, is that because this batter is already so moist, when the frozen berries would release their extra moisture and juices during baking, it would water down the batter and cause too much spreading in the muffin tops. For that reason, I do recommend fresh blueberries. But if you do use frozen, let me know how things go in the comments.
Can I Substitute the Buttermilk?
I realize there’s only 1/4 cup buttermilk in the recipe and you may not keep buttermilk on hand and so you’ll have to buy a container of it just for this recipe, but just do it because it keeps the muffin tops so moist, tender, and perfectly light. Then make these other recipes using buttermilk later. You may be able to use sour cream or Greek yogurt in place of the buttermilk but I haven’t tested that so cannot say how much to use or what the final results will be like.
Tips for Making This Muffin Top Recipe
If you’ve never baked on a Silpat, it’s time to get started. These silicone mats provide traction to prevent excess spreading of your baked goods, which is normally cookie-baking for me, but in this case I found my Silpats so helpful for this muffin top recipe. I fear that baking the muffin tops directly on a nonstick baking pan or on parchment (the equivalent of an ice skating rink for your baked goods) could result in excess spreading and you’ll have pancakes rather than muffin tops. If you try the recipe and don’t use a Silpat, I would advise adding an extra 1/4-cup flour to the batter to thicken it up. I haven’t done this but it’s my baker’s hunch. If you do end up with pancakes rather than muffin tops, they’ll still taste great I’m sure but just wasn’t quite the intended cosmetic appearance.
More Blueberry Recipes:
ALL OF MY BLUEBERRY RECIPES! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Best Blueberry Muffins – Fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they’re bursting with fresh blueberry flavor. These are bound to be your new favorite muffins!
Healthy Blueberry Muffins— These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all!
Blueberry Streusel Coffee Cake – An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!
Blueberry Oatmeal Crumble Bars – Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! Big crumbles and juicy berries are irresistible!
Crustless Blueberry Pie – FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe! Take advantage of those FRESH blueberries!!
Blueberry Crisp – Sweet, juicy blueberries topped with a crispy, crumbly topping! Easy, one bowl, no mixer dessert that’s an all-time favorite! (Never bother with blueberry pie again because this is so much better!)
Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries!
Blueberry Muffin Cake – One of the best coffee cakes and uses a tried-and-true cake base I adore!
Blueberry Banana Zucchini Bread – Banana bread just got better with juicy blueberries in every bite! The zucchini (you can’t taste it) keeps it moist and healthy! Easy and delicious!
Blueberry Zucchini Bread – Juicy blueberries in every bite of this soft, easy, no mixer bread! If you have picky eaters who don’t like zucchini, don’t worry because you can’t taste it! It keeps the bread tender and healthier!
Blueberry Lemon Cake with Lemon Glaze – Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!
