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Sunday Brunch: Lemon Blueberry Muffin Tops

April 12, 2015 8 Comments

Muffin Tops 5 (1 of 1)

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.

Muffin Tops 1b (1 of 1)

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.”

Muffin Tops 4d (1 of 1)

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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Print
Sunday Brunch: Lemon Blueberry Muffin Tops
Author: Tina @ Just Putzing Around the Kitchen
Recipe type: Breakfast
Yields: 7-8
 
Ingredients
  • 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
Directions
  1. 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.)
  2. In a large bowl, mix all the dry ingredients until well combined.
  3. Slowly stir in the honey, molasses, oil and egg. Batter should be very thick.
  4. 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.)
  5. Gently mix in blueberries.
  6. 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)
  7. 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.
  8. Bake for 15 minutes.
  9. Allow muffin tops to cool slightly in the tin - the tops will sink a little and you'll get nice blueberry crannies.
  10. Serve warm, and enjoy with butter, jam, and an array of breakfast drinks!
3.2.2925

 

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Filed Under: Breakfast, Fruit, Muffin Tagged With: berries, breakfast food, fruit, muffin

Comments

  1. Sarah @ SnixyKitchen says

    April 13, 2015 at 1:58 am

    You’re totally allowed these liberties. As long as you drank bottomless mimosas two days in a row. I remember those Costco muffins, but I don’t remember having a preference for the tops/bottoms. Now I feel like I need to go get more muffins and put this to the test! I like Dan’s description – thick blueberry pancakes. Sounds like the perfect brunch food! Or all-day snack….

    Reply
    • justputzing says

      April 13, 2015 at 10:23 am

      They’re good for dinner too…in case you were wondering 😉

      Reply
  2. Chris @ Shared Appetite says

    April 15, 2015 at 3:16 pm

    Hahaha this reminds me of that Seinfeld episode where George wants to open a muffin top restaurant. So perfect, because really, it’s the best part of any muffin. Lemon blueberry is such a perfect spring flavor combo!

    Reply
    • justputzing says

      April 15, 2015 at 5:20 pm

      Exactly! And this way we don’t have to figure out how to get rid of the muffin stumps….

      Reply
  3. Dawn H @ sneaker therapy says

    April 23, 2015 at 8:38 am

    Hi Tina, I found your blog! These look good…and I think I need to get a muffin top pan now 😀

    Reply
    • justputzing says

      April 23, 2015 at 10:49 am

      Thanks, Dawn! Get a muffin top pan, and then we can bake together 😀

      Reply
  4. Carla (@charliesue) says

    April 24, 2015 at 12:56 pm

    Ooooh… I fully expected to see a bunch of muffin tops separated from their inferior muffin bottoms but you’re telling me THERE’S A PAN FOR THIS? OK! SOLD!

    Reply
    • justputzing says

      April 24, 2015 at 1:44 pm

      YUP! Buy a pan! Then let’s bake like a million muffin tops together…

      Reply

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Hi! I'm Tina - D.C. based attorney, lover of reality and food-related television, stress-eater, and unabashed fantasy/sci-fi dork. Read More…

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