Sunday Brunch: Lemon Blueberry Muffin Tops
Recipe type: Breakfast
Yields: 7-8
  • 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
  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!
Recipe by Just Putzing Around the Kitchen at