Half the Sugar Baker
Only likes the tops of muffins? Well this recipe is for you! Muffin tops are golden-brown, slightly crispy, and so delicious. Now you won’t have to throw away the bottom part of the muffin and you can just enjoy the top. These are made with whole wheat flour, less butter, and less sugar.
These muffin tops are like a muffin and cookie had a baby. They’re super soft and studded with juicy blueberries. Since they’re baked on a baking sheet, the top and bottom both get crisp, but the middle is still fluffy.
Ingredient notes:
Greek yogurt: I used nonfat plain greek yogurt, because that’s what I had on hand, but you can use any fat percentage you would like. Make sure that you are using greek yogurt, not plain yogurt which is much thinner. If you would like, you could try using blueberry greek yogurt for more blueberry flavor.
Flour: This recipe calls for 1 1/2 cups whole wheat flour and 1/2 cup almond flour. I find that this gives the texture. If you don’t have almond flour, you can substitute more whole wheat flour or all purpose flour. You can also make this recipe completely with all purpose flour.
Tips:
When you combine the wet and dry ingredients, make sure not to overmix as this could result in a tough muffin top. The batter will be much thicker than traditional muffin batter, almost like a wet cookie dough.
I like to use a large spoon to scoop the batter onto my prepared baking sheet. Then I go back with my hands to shape them into a circle. I also like to gently flatten the edges, so that it looks like a domed muffin top. It’s easier to do this with wet hands so that the batter doesn’t stick to your fingers.
After your muffin tops are formed, you will press your blueberries into the top. You want to press them until they are at least halfway submerged in the batter so that they don’t pop out while they are baking. I like to use around 5 blueberries per muffin top, but you could definitely fit more if you want.
Lastly, I like to sprinkle the muffin tops with a little granulated sugar before baking. This gives them a nice sparkle and also a better crisp.
If you liked these healthy blueberry muffin tops, you might also like…
Healthy Blueberry Muffin Tops
Ingredients
- 1 1/2 cups whole wheat flour see notes for substitutions
- 1/2 cup almond flour or sub whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon optional
- 5 tablespoons unsalted butter melted
- 1/3 cup granulated sugar
- 1 1/4 cups plain greek yogurt
- 1 egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 10 ounces blueberries
- granulated or coarse sugar for sprinkling on top
Instructions
- Preheat oven to 375ºF. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a separate large bowl, whisk together the melted butter and granulated sugar. Then add the greek yogurt and egg. Whisk until combined. Add the milk and vanilla extract and whisk until everything is incorporated.
- Pour the flour mixture into the wet ingredients and stir until just combined. Be careful not to overmix. Use a large spoon to scoop the batter onto the prepared baking sheets (12 muffin tops per sheet). They should be around 2-3 tablespoons each. Then use wet hands to form each scoop into a domed shape, leaving the middle thick and slightly flattening the edges.
- Press the blueberries into the muffin tops (roughly 5-6 blueberries in each). Lastly, sprinkle a little granulated sugar over each muffin top.
- Bake the muffin tops in the preheated oven for 15-20 minutes or until golden. An inserted toothpick should come out clean. Once done baking, remove from oven and let rest for 5 minutes. Then transfer the muffin tops to a wire rack to finish cooling. Enjoy!
