Blueberry Lemon Muffin Tops

I’m not much of a baker. Proof of that fact is it took me three tries to get a blueberry lemon treat I really liked.  These Blueberry Lemon Muffin Tops encompass all the best aspects of my first two failures into one successful baking day in the kitchen.

My first failure was a blueberry lemon sour cream coffee cake with a crumb topping.  It was really delicious but I didn’t put in enough blueberries and I found myself picking off the topping and throwing the rest out.  So I had the brilliant idea of making the recipe again, but baking it as muffin tops.  After all, that’s the best part of a muffin, right?  Well, failure number two…it didn’t turn out so well.  The first batch I completely forgot to put the crumb topping on…and that was the whole point of making them!  To top it off, I didn’t remember how I made the crumb topping and this time around it all sort of just melted into the tops and were a bit mushy. I’m guessing there was too much butter.

I love the blueberry lemon combination and was determined to get something baked with that flavor combination!  So I went back to a basic muffin recipe, the one that turned so out well for my Double Berry Muffins with Raspberry Glaze, and just adapted it for blueberries and lemon.  I used my muffin top pan (if you love muffin tops, this pan is a must have) since what I really wanted was the muffin top and not the bottom boring half of the muffin.  In the end they turned out really tasty and I was just what I was wanting.

Blueberry Lemon Muffin Tops

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The best part of a muffin is the MUFFIN TOP! These crumb topped, lemon glazed, blueberry muffin tops are fantastic!

• Yield: 12 muffin tops 1x

Ingredients

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For the muffin tops

• 2 1/2 C. flour
• 3/4 C. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• zest from one lemon
• 1 egg, lightly beaten
• 1 C. buttermilk
• 1/2 C. oil
• 1 tsp. vanilla
• 1 1/2 cups blueberries

For the crumb topping

• 1/4 C. flour
• 1/4 C. sugar
• 2 Tbls. butter (soft)

For the glaze

• 2 C. powdered sugar
• Juice from one lemon

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Instructions

1. Preheat oven to 375. Spray muffin top pan with Pam.
2. In small bowl, combine crumb ingredients with fork or pastry cutter until crumbly looking. Set aside.
3. In another bowl, combine flour, sugar, baking powder, baking soda, salt, lemon zest.
4. In separate bowl whisk together the egg, buttermilk, oil and vanilla.
5. Combine buttermilk mixture with the dry ingredients and stir just to combine. Don’t over mix. Gently stir in blueberries.
6. Fill prepared muffin top pan just to edge (don’t fill too full). Top each muffin with some crumb topping. Bake about 18-20 minutes. Remove from oven, let cool.
7. Make lemon glaze by whisking lemon juice into powdered sugar, then drizzle glaze over muffin tops.