Description
To explain the unique appeal of this pastry, it helps to understand how the structure differs from a traditional baked good. A conventional muffin is baked inside a deep, cylindrical cup, which forces the batter to expand upwards while keeping the sides shielded from direct heat. This process results in a soft, moist base with only a small portion exposed to the circulating air of the oven. A specialized jumbo blueberry muffin tops recipe, however, intentionally eliminates the deep paper cup entirely, allowing the rich batter to be portioned directly onto a flat, open baking sheet.
Ingredients
Scale
Dry Ingredients
- 2½ cups (315 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup (120 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk
Blueberries
- 2 cups (300 g) fresh blueberries
- 1 tbsp all-purpose flour (to coat the berries)
Topping
- 2 tbsp coarse sanding sugar or turbinado sugar
- Optional: ½ tsp grated lemon zest
Instructions
Step 1: Prepare the Oven
- Preheat the oven to 425°F (220°C).
- Line two baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Mix the Wet Ingredients
- In a large bowl, whisk together the melted butter, oil, and sugar.
- Add the eggs one at a time, then stir in the vanilla.
- Mix in the buttermilk until smooth.
Step 4: Make the Batter
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Toss the blueberries with 1 tablespoon of flour.
- Gently fold the blueberries into the batter.
Step 5: Shape the Muffin Tops
- Scoop about ⅓ cup of batter for each muffin top onto the prepared baking sheets.
- Leave about 3 inches between each mound to allow spreading.
- Sprinkle generously with coarse sugar and lemon zest, if using.
Step 6: Bake
- Bake at 425°F (220°C) for 5 minutes.
- Without opening the oven, reduce the temperature to 375°F (190°C).
- Continue baking for 10–12 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Step 7: Cool
- Let the muffin tops cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin top
- Calories: 330 kcal
Keywords: Bakery style blueberry muffin tops, homemade muffin crowns, crispy edge muffin recipe