Good morning, friends! This is one of my all time favorite blueberry muffin recipes. Topped with a delicious crumble, Blueberry High Top Muffins have a risen top just like at a bakery. You’ll have to coat the entire baking pan with cooking spray, but they’ll be perfectly risen and ready to enjoy within a few minutes.
In the winter months, I usually keep blueberries in my freezer. For this recipe I like to thaw them out completely on a paper towel lined plate, let them come to room temperature, and dry off a bit. In the warmer months, I always have fresh blueberries on hand, and this is one of my favorite ways to use them.
Not only are Blueberry High Tops easy to make, but they are incredibly light and delicious. The tops are impressive, some of the “highest” I’ve ever made. Compliments will abound!
I love serving these for brunch, on special occasions, or “just because”.
I doubt many will remain past the first day (hour?). If not, these muffins will freeze beautifully. I recommend wrapping them with press n’ seal or Saran Wrap and placing in a freezer bag. They will keep up to three months in the freezer.
Blueberry High Top Muffins
Ingredients
For the Muffins
- 2 1/2 cups All purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cool (1 stick)
- 1 cup sugar
- 2 large eggs
- 1 cup milk (any will do)
- 1 tablespoon vanilla extract
- 1 1/2 cups fresh blueberries*
Topping
- 1/4 cup sugar
- 1 tablespoon all purpose flour
- 1/8 teaspoon ground cinnamon
- 2 teaspoons unsalted butter, melted
Instructions
- Preheat oven to 425.
- Grease an entire 12 count muffin tin, including the rim, with non stick spray or shortening.
- Prepare topping by mixing together the sugar, flour, and cinnamon in a small bowl. Stir in melted butter. It should resemble a crumbly mixture. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- In a medium bowl, stir the melted butter with the sugar. Add eggs, milk, and vanilla. Mix thoroughly.
- Add wet ingredients to dry ingredients and stir gently until mostly combined. Fold in the blueberries.
- Pour batter equally into 12 muffin cups. Fill all the way to the top.
- Sprinkle about 1 teaspoon of the topping over the batter.
- Bake for 5 minutes at 425, then, while the muffins are still in the oven, lower heat to 375 and bake additional 15 minutes or until an inserted toothpick comes out clean.
- Allow to cool about 10 minutes, then transfer to wire rack. Enjoy!
Notes
Product recommendations:
6 Count muffin tin- 2 pack
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