I have a confession to make…we didn’t cook brunch this weekend. This post is a sham!
Well, it’s technically not a sham in the sense that I did actually bake muffin tops this week…but it is a sham in the sense that I specifically made them on Friday night so that I could have a post ready for this weekend, knowing full well that we wouldn’t actually get to eat them until next week…
Blogging liberties – I’m taking them.
But, we did go out to brunch on Saturday and Sunday (bottomless food and mimosas/sangria today, mmmm), so I feel like the spirit of my weekend brunch series has been recognized and fulfilled.
Anyway, moving right along…let’s talk about these muffin tops.
Everyone can agree that the top of the muffin is the best part, right? When I was a kid, we used to buy those giant Costco muffins for breakfast (the variety pack, with double chocolate chip, blueberry, and…streusel?), and I would selfishly eat the tops off of every last one, leaving behind the stumps for my parents. It’s a testament to how much they loved me that they never complained about my thievery.
Thank goodness someone eventually had the brilliant idea to make a special muffin tin that makes only tops – now we can make and devour the best part of the muffin without worrying about the stumps!
Which is a huge relief, because lemon blueberry muffin tops are so yummy. Lady and Pups described her double chocolate version this way: “These muffin tops are warm and melty, moister than a cookie, crispier than a muffin, [and] larger than the face of Cheshire Cat.”
I’m not sure how big Cheshire Cat’s head is, but these muffin tops are pretty big. And moist. And firm. And lemon-y. Also, bursting with juicy blueberries. Dan said they reminded him a little bit of super thick blueberry pancakes. Serve them warm, slathered with butter, and you’ve got yourself an amazing breakfast.
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- 1-1/2 cups flour
- ⅓ cup honey (or more, to taste)
- ¼ cup brown sugar
- 1 tbsp molasses
- 1 tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 large egg
- Zest of 2 large lemons
- A little over ⅓ cup milk
- 2 cups fresh blueberries
- Preheat oven to 400, and lightly grease a muffin tops pan. (If you don't have a muffin tops pan, just line a large baking sheet with parchment paper and scoop/bake the muffin batter as though you're baking cookies.)
- In a large bowl, mix all the dry ingredients until well combined.
- Slowly stir in the honey, molasses, oil and egg. Batter should be very thick.
- Add milk and lemon zest, and stir well. If ⅓ cup is not enough to thin out the batter, add more slowly. (Batter should be a between pancake batter and cookie dough in consistency/thickness.)
- Gently mix in blueberries.
- Scoop a little over ¼ cup batter into each muffin top cup. (Or, your baking sheet...with plenty of space between scoops, 4 inches or more)
- Gently press 3-4 blueberries onto the top of the batter in each muffin cup. The batter should be thick enough that the blueberries won’t sink in.
- Bake for 15 minutes.
- Allow muffin tops to cool slightly in the tin - the tops will sink a little and you'll get nice blueberry crannies.
- Serve warm, and enjoy with butter, jam, and an array of breakfast drinks!