Created By:

Blueberry Muffin Tops
Blueberry Muffin Tops

Description

You don’t need a special pan to enjoy everyone’s favorite part of the muffin! Filled with luscious blueberries and topped with an easy streusel topping, these blueberry muffin tops are perfect for breakfast, dessert, or an on-the-go treat. 

Muffins
  • 6 Tablespoons butter, melted and cooled to room temperature
  • 1/2 Cup granulated sugar
  • 1 zest of 1 large lemon
  • 1 Cup plain full fat Greek yogurt
  • 1 egg
  • 1 Tsp. pure vanilla extract
  • 2 Cups all-purpose flour
  • 1 1/2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/4 Tsp. salt
  • 2 Packages (6 ounces each) Driscoll’s Blueberries
  • 1 Package (8 ounces) cream cheese, cut into 8 cubes
Streusel Topping
  • 1/3 Cup all-purpose flour
  • 1/2 Cup packed brown sugar
  • 1 Tsp. cinnamon
  • 1/4 Cup (1/2 stick) butter, cold, cut into cubes
Muffins
  1. PREHEAT oven to 375 ̊F.
  2. LINE 2 baking sheets with parchment paper.
  3. POUR 6 tablespoons melted butter into a large bowl.
  4. ADD 1/2 cup granulated sugar.
  5. WHISK to combine.
  6. ADD zest of 1 lemon, 1 cup yogurt, 1 egg and 1 teaspoon vanilla extract.
  7. WHISK until smooth.
  8. SET ASIDE butter mixture.
  9. PLACE 2 cups flour into a medium bowl.
  10. ADD 1 ½ teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
  11. SIFT to combine ingredients.
  12. STIR flour mixture into butter mixture just until combined. Do not overmix.
  13. SCOOP batter into eight rounded mounds and PLACE four mounds onto each baking sheet.
  14. FLATTEN mounds slightly.
  15. DIVIDE blueberries between mounds and PRESS blueberries gently into mounds.
  16. PLACE one cream cheese cube onto each muffin top.
Streusel Topping
  1. PLACE 1/3 cup flour into a medium bowl.
  2. ADD 1/2 cup brown sugar and 1 teaspoon cinnamon.
  3. STIR to combine ingredients.
  4. ADD 1/4 cup butter.
  5. WORK mixture together with fingertips until pea-sized clumps form.
  6. DIVIDE streusel evenly among muffin tops.
  7. BAKE 20 minutes.
  8. ROTATE baking sheets.
  9. CONTINUE BAKING 15 to 20 minutes longer or muffin tops are until golden brown and a toothpick inserted in center comes out clean.
  10. ALLOW muffin tops to cool slightly before serving.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g