Healthy Blueberry Muffin Tops
These are like super fluffy cookies, studded with juicy blueberries. They have a crisp top and bottom with a soft inside. Just like the top of blueberry muffins, without having to waste the bottom!
Servings: 24 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!
Notes
If you don't have whole wheat flour or almond flour, you can substitute all purpose flour.