With my sweet tooth, there was no doubt that the 1st thing that I was going to bake was muffin tops in those amazing muffin top pans that I posted about a few days ago!

This recipe has the perfect combination of lemon and blueberry in a nice compact size that is perfect with a cup of coffee or tea. The subtle glaze on top is the icing on top of the cake!

I used frozen blueberries in the batter, which is a great alternative to fresh. The blueberries thawed a bit before I gently added them so the batter turned a bit blue. It’s no biggie since it didn’t change the taste and certainly didn’t distract my husband Charles (who is color blind!) from eating the majority of these baked goodies. He won’t eat pumpkin (knowingly!) and I did have to swear up and down that there weren’t any ‘funny’ ingredients in the muffin tops.

The recipe calls for buttermilk, but you can easily swap it for unsweetened non dairy milk. I added 2 tbs. of apple cider vinegar to unsweetened cashew milk (I ran out of almond milk and cashew worked great) and it was perfect!

Here’s a little trivia for you.  Muffin Tops gained popularity after a 1997 iconic Seinfeld episode when Elaine mentioned to her boss that she only eats the ‘tops’ of the muffins because they are the best part.

Did you happen to watch that Seinfeld episode?
Have you made anything with muffin top pans yet?
I’d love to hear!

Blueberry Lemon Muffin Tops

Makes 12 muffin tops

Ingredients:
For the muffin tops:

  • 2 ½ cups flour
  • ½ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • Zest from one fresh lemon
  • 1 egg
  • 1 cup of buttermilk or 1 cup non dairy milk mixed with 2 tbs. fresh lemon juice or apple cider vinegar (let stand for 5 minutes)
  • ¼ cup oil
  • 1 tsp. vanilla extract
  • 1 ½-2 cups of blueberries, fresh or frozen

For the streusel topping:

  • ¼ cup flour
  • 2 tbs. sugar
  • 2 tbs. soft butter

For the glaze:

  • ¾ cup icing sugar
  • Juice from a fresh lemon

Directions:
Place a rack in the middle of the oven and preheat oven to 375°F. Lightly grease or spray muffin top cups with Pam and set aside.

Combine the streusel topping ingredients in a small bowl and blend together with a fork. Set aside. In a medium bowl mix together the flour, sugar, baking powder, baking soda, salt and lemon zest.

In another bowl, mix together the egg, buttermilk, oil and vanilla extract with a hand held mixer. Pour the buttermilk mixture into the dry ingredients and stir to just combine. Gently stir in the blueberries.

Fill the prepared muffin top cups evenly and top each one with some of the streusel topping. Bake on the middle rack for 15-18 minutes, until a cake tester comes out clean.

While cooling, prepare the glaze by mixing the lemon juice into the icing sugar and drizzle over each muffin top.

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