Bakery-Style Blueberry Muffin Tops

Bakery-Style Blueberry Muffin Tops are the ultimate treat for anyone who loves the very best part of a muffin. Soft, tender, and slightly crisp around the edges, these muffin tops deliver everything you crave in a classic blueberry muffin—without the extra fluff. Bursting with juicy blueberries and finished with a sprinkle of sparkling sugar, they’re golden, buttery, and irresistible.

What makes them even more appealing is how quick and easy they are to bake. Instead of waiting for muffins to rise, you scoop the batter straight onto a baking sheet and enjoy bakery-style results in minutes. Transitional steps like folding in berries gently and sprinkling sugar just before baking help achieve that signature bakery look and taste.

Fun fact: muffin tops became famous thanks to pop culture references, but food lovers quickly agreed—they really are the best bite. These blueberry muffin tops are perfect for breakfast, brunch, or a cozy snack with coffee.

Recipe Yield: 12 muffin tops

INGREDIENTS

1 ½ cups all-purpose flour
1 cup fresh blueberries
½ cup unsalted butter, melted and cooled
½ cup sour cream
1 large egg
½ cup granulated sugar
¼ cup light brown sugar, packed
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 tsp pure vanilla extract
2 tbsp coarse sugar, for sprinkling

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.

2. Mix dry ingredients:
In a medium bowl, whisk together flour, both sugars, baking powder, baking soda, salt, and cinnamon until well combined.

3. Combine wet ingredients:
In a separate large bowl, whisk melted butter, sour cream, egg, and vanilla until smooth.

4. Fold batter together:
Add dry ingredients into the wet mixture and stir gently until just combined. Fold in blueberries, being careful not to overmix.

5. Scoop and shape:
Drop heaping tablespoons of batter onto prepared sheets, spacing them about 2 inches apart. Slightly flatten each mound with the back of a spoon.

6. Sprinkle and bake:
Sprinkle tops with coarse sugar. Bake for 11–13 minutes, or until edges are golden and centers are just set.

7. Cool and enjoy:
Let muffin tops cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving warm or at room temperature.

Helpful Tips to Perfect This Recipe

• Don’t Overmix the Batter: Gentle folding keeps muffin tops tender and prevents them from becoming tough.
• Use Sour Cream for Moisture: Sour cream adds richness and ensures these tops stay soft and flavorful even after cooling.
• Chill Before Baking for Height: For puffier muffin tops, refrigerate the dough for 20 minutes before baking.