Blueberry Muffin Tops
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.
Servings: 13 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!
Nutrition
Calories: 108kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 13mg | Sodium: 104mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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