Blueberry Muffin Tops

If you like to eat just the tops of your muffins, you'll LOVE this EASY recipe for soft and tender blueberry muffin tops bursting with juicy berries in every bite!!

INGREDIENTS

6 tbsp unsalted butter, softened
2/3 cup granulated sugar, plus optionally more for sprinkling the tops if desired
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 tsp salt
1 1/2 tsp baking powder
1/4 cup milk or buttermilk
2 cups fresh blueberries

DIRECTIONS

Preheat oven to 350F. Line two baking sheets with Silpat baking mats; set aside.
In a large bowl, add the flour, baking powder and salt. Mix well.
In a second bowl add the sugar and all wet ingredients. Mix well.
In the first bowl gradually combine the wet ingredients to the dry ingredients.
Lastly, mix in the blueberries.
Using a large cookie or ice cream scoop, divide the dough in 10 equal portions, distributed equally on the two baking sheets. Flatten the dough mounds slightly so they're uniformly about 2 inches high and not mounded up in the center to ensure even baking.
Bake for about 20 minutes, or until muffin tops are set in the center and cooked through, the bottoms will be ever so slightly golden browned around the edges; they firm up as they cool. Start watching at 15 minutes since all ovens and ingredients vary. Don't overbake to ensure soft and tender muffin tops.
Allow the muffins tops to cool on the baking sheets for about 10 minutes before moving them. Muffin tops are best fresh but will keep airtight for up to 5 days.

NOTES

Midway through baking I recommend turning your baking sheets for even baking and browning. If your berries are not very sweet or if you prefer slightly sweeter muffin tops, I recommend adding a pinch of sugar to each muffin top when you go to turn your baking sheets midway through baking.
If you choose to make more or less than 10 muffin tops, you will need to adjust your baking time accordingly. I recommend sticking with 10 because they turn out to be a nice size with great texture.