Blueberry Muffin Tops
on Jul 06, 2026
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These blueberry muffin tops have everything you love about the best part of a bakery-style muffin: golden edges, soft centers, and juicy blueberries in every bite. Naturally sweetened with maple syrup and made with simple pantry staples, they’re perfect for breakfast, snack, or a fun lunchbox treat.
If the top of a muffin is your favorite part, this recipe is for you! These blueberry muffin tops are soft and fluffy with lightly crisp edges. A quick blast of high heat at the beginning of baking helps them puff up to get those tender centers with lightly golden edges. They also freeze well, making them the perfect easy grab-and-go breakfast or snack for busy mornings.
If you love blueberries, make sure to also try out these blueberry banana waffles, blueberry French toast bake, and blueberry chocolate chip muffins for some more freezer-friendly breakfast options to serve throughout the week!
Table of Contents
What You’ll Need
Here is what you’ll need to make these blueberry muffin tops:
- Blueberries: The star ingredient for bursts of berry sweetness in every bite. Fresh or frozen blueberries both work well in this recipe.
- Maple Syrup: Naturally sweetens the muffins without refined sugar.
- Egg: Helps bind everything together and provides structure.
- Applesauce: Adds moisture and helps keep the muffins soft and tender.
- Oil: Adds richness and contributes to the fluffy texture. Use a neutral, mild-tasting oil so that it doesn’t alter the flavor.
- Vanilla Extract: Adds warmth and flavor.
- All-Purpose Flour: Gives the muffins a soft and fluffy texture.
- Baking Powder/Baking Soda: Helps the muffins rise while baking.
- Salt: Enhances the overall flavor of the muffins.
- Coarse Sugar (Optional): Sprinkling coarse sugar over the tops creates that classic bakery-style finish with a light crunch. These muffin tops are not that sweet, so the coarse sugar adds a little extra touch of sweetness.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Egg: The egg may be replaced with a flax egg. To make a flax egg, mix together 1 tablespoon ground flaxseed and 3 tablespoons water, and let it sit for 5–10 minutes until gel-like.
- Maple Syrup: Honey works as a substitute for children over 1 year old.
- All-Purpose Flour: A gluten-free 1:1 flour blend works well in this recipe.
- Oil: Any neutral-flavored oil, such as extra light-tasting olive oil, avocado oil, or melted coconut oil, can be substituted.
- Blueberries: You can swap the blueberries with another berry or with add-ins like mini chocolate chips or finely chopped nuts.
Step-by-Step Instructions
STEP 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
STEP 2: In a medium bowl, whisk together the applesauce, maple syrup, egg, oil, and vanilla extract until smooth (Images 1 & 2).
STEP 3: To the same bowl, add the flour, baking powder, baking soda, and salt and stir until just combined (Images 3 & 4). Be careful not to overmix.
STEP 4: Toss the blueberries with 1 teaspoon of flour (Image 5), then gently fold them into the batter (Image 6). Let the batter rest for 10 minutes.
STEP 5: After resting, scoop about 2 tablespoons of batter onto the prepared baking sheet, leaving about 2 inches between each mound. Gently spread each scoop of batter into a circle (avoid pressing down because they’ll spread out while they bake). Press a few extra blueberries on top and sprinkle with coarse sugar, if using (Image 7).
STEP 6: Bake at 400°F for 5 minutes, then, without opening the oven door, reduce the oven temperature to 375°F and continue baking for 7 to 9 minutes, or until the edges are lightly golden (Image 8). Let the muffin tops cool fully before serving.
Storage Instructions
Once cooled, store the blueberry muffin tops in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, transfer the cooled muffin tops to a freezer-safe bag or container and freeze for up to 3 months. Let them thaw at room temperature or warm them in the microwave for 15 to 20 seconds before serving.
Tips For Success
- Baking at 400°F for the first 5 minutes gives the muffin tops a quick rise, while lowering the oven to 375°F helps them bake through evenly without drying out.
- Letting the batter rest for a few minutes allows the flour to fully hydrate to make fluffier muffin tops with a more tender texture.
- These muffins are not that sweet, so sprinkling a little coarse sugar over the tops just before baking adds a little extra touch of sweetness and texture, but it’s completely optional!
Recipe FAQs
Yes! Frozen blueberries work well in this recipe. Add them directly from the freezer and do not thaw them beforehand.
Letting the batter rest for a few minutes gives the flour time to fully hydrate to make fluffier muffin tops with a softer texture. It also helps prevent the batter from spreading too much while baking.
Other Muffin Recipes You’ll Love
Raspberry Banana Muffins
Mini Funfetti Muffins
Beet Chocolate Muffins
Sweet Potato Corn Muffins
If you tried these Blueberry Muffin Tops, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Blueberry Muffin Tops
Ingredients
Wet Ingredients
- ¼ cup unsweetened applesauce
- ¼ cup mild-tasting oil, ex: avocado oil, refined coconut oil, extra light-tasting olive etc, etc.
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 ¼ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup blueberries, plus more to sprinkle on top
- coarse sugar, to sprinkle on top (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the applesauce, maple syrup, egg, oil, and vanilla extract until smooth.
- To the same bowl, add the flour, baking powder, baking soda, and salt and stir until just combined into a thick batter. Be careful not to overmix.
- Toss the blueberries with 1 teaspoon of flour, then gently fold them into the batter. Let the batter rest for 10 minutes.
- After resting, scoop about 2 tablespoons of batter onto the prepared baking sheet, leaving about 2 inches between each mound. Gently spread each scoop of batter into a circle (avoid pressing down because they'll spread out while they bake). Press a few extra blueberries on top and sprinkle with coarse sugar, if using.
- Bake at 400°F for 5 minutes, then, without opening the oven door, reduce the oven temperature to 375°F and continue baking for 7 to 9 minutes, or until the edges are lightly golden. Let the muffin tops cool fully before serving.
Notes
- Baking at 400°F for the first 5 minutes gives the muffin tops a quick rise, while lowering the oven to 375°F helps them bake through evenly without drying out.
- Letting the batter rest for a few minutes allows the flour to fully hydrate to make fluffier muffin tops with a more tender texture.
- These muffins are not that sweet, so sprinkling a little coarse sugar over the tops just before baking adds a little extra touch of sweetness and texture, but it’s completely optional!
