Blueberry Muffin Tops Recipes

SHEET PAN BLUEBERRY MUFFIN TOPS

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.

WILD BLUEBERRY MUFFIN TOPS

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.

BLUEBERRY MUFFIN TOPS

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.

BLUEBERRY-ALMOND MUFFIN TOPS

Steps:

• Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
• In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Stir in almonds and lemon peel.
• Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with streusel (from box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
• In small bowl, mix Icing ingredients until smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.

BLUEBERRY MUFFIN TOPS

Steps:

• Special equipment: 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans Preheat oven to 375 degrees.
• Place rack in top third of oven.
• 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.
• Divide batter among 12 muffin cups, spreading evenly.
• Make topping and bake muffins: Use fingertips to combine topping ingredients until crumbly.
• Sprinkle evenly over batter in cups.
• Bake until golden, about 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• 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.

ORANGE BLUEBERRY MUFFIN TOPS

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.