If you love the muffin top more than the entire muffin, you’re going to love my Blueberry Lemon Muffin Tops! This recipe is so easy, I might not ever make full muffins again.
I’m guilty! I love the oversized muffin top on bakery-style muffins. But I bet you didn’t know you you can make just the muffin top and not the entire muffin – it’s true! And nothing is better than a muffin top filling with berries. My Blueberry Muffin Tops are my new g0-to breakfast treat.
Fresh Blueberries
I always use fresh berries when I’m baking with fruit. I chose blueberries for this recipe and since I think lemons and blueberries go so well together, I glaze the muffin tops with a lemon glaze.
Ingredients-Blueberry Lemon Muffin Tops
You might be surprised by my list of ingredients because I used cream cheese which makes the muffin tops light and fluffy. You might think of them as a cross between a muffin top and a fluffy cookie.
- Fresh blueberries
- Flour
- Cream cheese
- Butter
- Sugar
- Eggs
- Vanilla
- Baking powder and baking soda
- Salt
- Milk
It may seem like a long list, but I bet you have most of these in your pantry or refrigerator already. I know everything on this list is always available in my kitchen…even fresh blueberries! I swear I go through a pint a week.
What’s the Difference Between Baking Powder and Soda?
Both Baking Powder and Baking Soda are leavening agents which means they help to make your food rise. Baking Powder, actually contains baking soda and also corn starch and cream of tartar. The leavening and the reaction of both to heat is all about science but what you need to know is that together they work to leaven, enhance flavor and promote browning.
PrintBlueberry Lemon Muffin Tops
If you love the muffin top more than the entire muffin, you’re going to love my Blueberry Lemon Muffin Tops! This recipe is so easy, I might not ever make full muffins again.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 36 muffin tops 1x
- Category: Easy Recipe
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups of fresh blueberries
- 2 cups plus 1 TBS Flour
- 8 ounces of cream cheese – softened
- 1/4 cup butter – softened
- 1–1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup milk
For the glaze
- 1/2 cup confectioners sugar
- 2 TBS fresh squeezed lemon juice
Instructions
- Preheat oven to 350°
- Toss blueberries in a bowl with the 1 TBS flour and set it aside.
- Mix together cream cheese, butter, eggs, milk, vanilla, and sugar.
- Add flour, baking powder, baking soda, salt.
- Fold in blueberries
- Use an ice cream scoop to scoop batter to a parchment paper covered cookie sheet.
- Bake the muffin tops in batches for 16-20 minutes.
- Cool completely before glazing.
For the glaze:
- Mix the lemon juice and confectioners sugar together until you have the consistency of a glaze.
Keywords: muffin cookie
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