Blueberry Lemon Muffin Tops
How to make the best Muffin Tops recipe. Our easy blueberry lemon muffin tops are crunchy & moist, an ideal quick breakfast or healthy snack.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Muffin Tops Recipe
Servings: 12
Calories: 225kcal
- 1 cup Fresh Blueberries
- 1 1/2 cups All Purpose Flour
- 12 tbsp Butter softened
- 3/4 cup White Sugar
- 1 Egg
- 3/4 tsp Baking Soda
- 1 Lemon juice and zest
- 3/4 cup Buttermilk
- 1/4 cup Pearl Sugar
Preheat oven to 425 F. Line a baking sheet with parchment paper.
Place the blueberries in a small mixing bowl and toss with 1 tablespoon of flour. Set aside.
In a stand mixer with a paddle attachement, cream together butter and white sugar. Add the egg and mix well.
Add the rest of the flour along with baking soda and lemon zest and mix until combined.
With the mixer on low slowly pour in the buttermilk and lemon juice until combined. Don't overmix!
Remove the bowl from the mixer and add floured blueberries. Gently fold with a rubber spatula.
Use a 1/4 cup measuring cup to scoop out the muffin batter onto the baking sheet. Sprinkle with pearl sugar.
Bake the muffin tops until lightly browned, approximately 10-12 minutes.
Calories: 225kcal | Carbohydrates: 27.4g | Protein: 2.8g | Fat: 12.2g | Saturated Fat: 7.5g | Cholesterol: 45mg | Sodium: 183mg | Potassium: 64mg | Fiber: 0.9g | Sugar: 14.6g | Calcium: 27mg | Iron: 1mg