Recipes

Blueberry Muffin Tops

by StudioLink Recipe.
July 22, 2026
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Made by
Beth and Lexi

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EBT Friendly: Approximately 94%

Total Time: 1 Hour 5 Minutes

These soft blueberry muffin tops deliver the best part of a bakery-style muffin without the liners. Each one is filled with juicy blueberries, brightened with lemon zest, and finished with a buttery streusel topping.

Estimated Nutrition Per Serving

Calories: 240 Protein: 3g Carbs: 31g Fat: 12g

Ingredients:

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For the Muffin Tops
  •   1/2 cup unsalted butter (softened to room temperature)
  •   1/2 cup granulated sugar
  •   1 egg
  •   1 tsp vanilla extract
  •   1 tsp lemon zest
  •   1 1/4 cups all-purpose flour
  •   1 1/2 tsp baking powder
  •   1/4 tsp baking soda
  •   1/2 tsp salt
  •   1/4 cup whole milk
  •   1 cup fresh blueberries
 
For the Streusel
  •   2 tbsp unsalted butter (room temperature)
  •   1/4 cup (plus 1 tbsp) all-purpose flour
  •   2 tbsp granulated sugar
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat the oven to 375°F. Line a large sheet pan with parchment paper.
  2. In a large mixing bowl, beat the softened BUTTER and GRANULATED SUGAR for 2–3 minutes, until light and fluffy.
  3. Beat in the EGG, VANILLA EXTRACT, and LEMON ZEST until fully incorporated.
  4. Add the FLOUR, BAKING POWDER, BAKING SODA, and SALT. Mix on low speed just until combined.
  5. Pour in the WHOLE MILK and fold with a spatula or wooden spoon until a very thick batter forms.
  6. In a small bowl, toss the BLUEBERRIES with 1 tablespoon flour. Gently fold the coated blueberries into the batter, taking care not to crush them.
  7. Cover the bowl and refrigerate the batter for at least 30 minutes. Chilling helps prevent the muffin tops from spreading too much while baking.
  8. While the batter chills, prepare the streusel. Add the softened BUTTER, FLOUR, and SUGAR to a small bowl. Rub the mixture together with a fork or your fingertips until coarse crumbs form.
  9. Use a 3-tablespoon cookie scoop to portion rounded mounds of chilled batter. Do not flatten or compress the batter.
  10. Gently roll the top and sides of each mound in the STREUSEL, leaving the bottom uncovered. Arrange the portions on the prepared pan with approximately 3 inches of space between them.
  11. Bake for 12–15 minutes, until the tops are lightly golden and the outer edges are beginning to brown.
  12. Allow the muffin tops to rest on the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.


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