One thing that my husband and my sister have in common is that they are both HUGE Seinfeld fans. If you are a fan as well, you probably remember the episode where Elaine’s former boss steals her idea to sell only the tops of muffins. If you are only using the tops, then what do you do with the “stumps”, as Elaine calls them? Well, it turns out that now you can buy muffin top pans. How fun is that? And it is likely all due to that Seinfeld episode!
While Elaine says that you need to make the whole muffin and break off the top for ideal muffin top flavor, I beg to differ, because I think these turned out quite well. One reason I picked this recipe is because it calls for considerably less sugar than others. Sometimes blueberry muffins tend to just be ginormous sugar bombs and these are definitely not. But if you do want them to be on the sweeter side, I’d suggest adding the streusel topping below before baking. Either way, they are definitely best when warm and possibly with a little jam and butter smeared on top!
Blueberry Muffin Tops (from Better Home and Gardens New Cookbook)
What You’ll Need:
1 and 3/4 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
3/4 cup milk (I used whole milk)
1/4 cup cooking oil (I used canola oil)
3/4 cup fresh or frozen blueberries (I used frozen)
For the Streusel Topping:
In a small bowl, stir together 3 tablespoons of all-purpose flour, 3 tablespoons packed brown sugar and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons of butter until the mixture resembles coarse crumbs.
What You’ll Do:
1. Preheat oven to 400 degrees. Grease muffin top pans with a little bit of butter and set aside. In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in the center of the flour mixture and set aside.
2. In another bowl, combine the beaten egg, milk and oil. Add the egg mixture to the flour mixture all at the same time. Stir until just combined ~ it will be lumpy. Stir in blueberries.
3. Spoon batter into prepared muffin top pans. The batter makes about 10 muffin tops. If desired, sprinkle streusel topping on top. Bake for 12 minutes or until a wooden toothpick comes out clean. The muffin tops should be just turning brown on top. If you use the streusel topping, you may need to give them a few extra minutes. Allow to cool for 5 minutes before removing them from the pan. You can definitely use this recipe with a standard muffin pan as well ~ just bake for 20 minutes.
If you’d like to warm them back up after baking, just pop them in the oven at 350 degrees for a few minutes and you’ll have warm blueberry muffin tops for breakfast. These also freeze quite nicely too, which is always a plus. I hope you enjoy!!
Now I’m off to prepare for snowmaggedon #2 ~ let’s hope it misses us this time!