If you’ve been searching for the perfect breakfast muffin, then you have stumbled on the right blog post today. These Blueberry Muffin Tops with a Streusel Crumble is the perfect breakfast muffin, but also is sweet enough to be dessert It’s not your typical muffin, but it’s the best part of the muffin which is the muffin top. Eating a regular muffin is great and all, but if you find yourself wanting more of that muffin top, well, just make the muffin top then.
It’s no joke we love a good muffin top recipe. The last two we did are some of our top grossing blog post to date so why wouldn’t we do another one right? Our other muffin top recipes are a Peach Streusel Muffin Top, and a Panera Bread Pumpkin Muffin Top. Both utilize the infamous muffin top pan that can be found on amazon HERE.
Don’t have or want to buy the muffin top pan, no worries. Just follow the recipe below, and add your muffin top batter to a regular cookie sheet. They will appear like large cookies, and will rise to become delicious muffin tops. However having the muffin top pan does help with continuity is size which is better for even cooking.
Gosh, the smell of these first thing in the morning is comparable to nothing. They are super easy to make, so it’s not crazy to think you’d prepare these first thing. And what a great way to start your day. In the morning or even in the evening, you can’t go wrong with these Blueberry Muffin Tops with a Streusel Crumble. If you have not bookmarked this recipe, now is the time!
That concludes our post for today, and we are so you could join us. We hope you have enjoyed yourself, and stay tuned for our next post Wednesday. Wednesday we are kicking Spring off with a bang and bringing you a delicious salad recipe perfect for this time of year. It’s a good one, so be sure check back with us in a few days!
Quote of the Day: “Who has a harder fight than he who is striving to overcome himself.” – Thomas a Kempis
| Passive Time | 40-45 minutes |
| Servings |
muffins
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- 2 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup plain Greek yogurt
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1 (6 oz) package of fresh or frozen blueberries
- 1-2 tbs flour
- 1 cup all purpose flour
- 2/3 cup granulated sugar
- 1 stick salted butter, melted
- 1 tsp cinnamon
Ingredients
For Blueberry Muffin Tops:
For Streusel Topping:
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- Preheat oven to 425F degrees and grease a muffin top pan or line a cookie cheat with parchment paper and set aside.
- To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
- To make the muffin tops in a large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow)
- Fold wet ingredients into dry ingredients and mix everything together by hand.
- In a small bowl sprinkle blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
- Spoon batter into muffin top pan or on cookie sheet (⅓ cup of batter for each muffin top). Generously add streusel topping.
- Bake muffin tops at 425F for 5 minutes, then reduce the heat to 350F and bake for an additional 15-19 minutes or until the toothpick inserted in the center comes out clean.
Adapted From: Oh My Goodness Chocolate Dessert
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