Decadent Blueberry Muffin Tops
Decadent Blueberry Muffin Tops
Ingredients
- 1 cup white spelt or flour
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1 egg
- 2 tablespoons melted butter
- A pie plate
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
Instructions
Preheat your oven to 400 degrees.
Start by adding your dry ingredients together, add your spelt or flour to your dry ingredient bowl.
Add your coconut sugar.
Add your baking powder and salt and mix well.
Now in your other bowl, add your wet ingredients starting with you egg.
Add your milk.
Add the melted butter.
Add the vanilla and mix to combine.
When mixed add your dry ingredients into your wet ingredient bowl and stir until just combined.
Fold in your blueberries and mix gently.
Butter you pie plate.
Add your batter and smooth out like a big, flat muffin top.
Bake 18-minutes at 400 degrees.
Yummy, enjoy!
Notes
Optional Streusel topping ingredients:½ cup white sugar1/3 cup all-purpose flour¼ cup butter, cubed¼ cup pecans (optional)1 ½ teaspoons ground cinnamon
Mix all these ingredients together in a small bowl and top your muffin top prior to baking!
Decadent Blueberry Muffin Tops, enjoy them often. Our recipe is easy to make, low in sugar, heavy on fruit and bakes up wonderfully thin with crispy edged tops.
We like blueberry muffins, we enjoy them often. This recipe is delicious and easy to make, low in sugar, heavy on fruit and bakes up wonderfully thin with crispy edged tops.
I suppose that makes us muffin snobs. So be it, we’ve both been called so much worse. I suppose we’d feel a tad better about ourselves tossing out the bottom half if we had a dog to toss to, guilt free disposal. But we don’t have a dog so we live with the guilt.
It’s because of this guilt, for a time, we were loath to make blueberry muffins, we wanted the muffins but not the waste guilt. Then we decide to simply make the tops using a cookie scoop. Blueberry muffin cookies effectively but in the end, that process was every bit as tedious as actually making cookies, so now we’ve modified our old recipe and with the help of a Pyrex pie dish we simply make one huge blueberry muffin top. It comes out perfect every time. No waste, no guilt, no cookie scoop, no leftovers.
Simply slice off what you want, add a little soft butter to the top and when the pan cools pop the leftover, pan and all, into the fridge for safe keeping. Next morning pop a slice in the microwave for twenty seconds and you’re off to the races.
We don’t add Streusel topping to our muffin top, we don’t want the extra sugar but have included a recipe for those of you that want a little sweeter muffin. Enjoy!
Yum
Decadent Blueberry Muffin Tops
Prep Time: 10-minutes
Cook Time: 18-minutes
Tools You’ll Need:
Two small to medium mixing bowls
A spatula
A pie plate
Ingredients:
1 cup white spelt or flour
1/4 cup coconut sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup whole milk
1 egg
2 tablespoons melted butter
A pie plate
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
Instructions:
Preheat your oven to 400 degrees.
Start by adding the dry ingredients together, add the spelt or flour to your dry ingredient bowl.
Add the coconut sugar.
Add the baking powder and salt and mix well.
Now in your other bowl, add the wet ingredients starting with the egg.
Add the milk.
Add the melted butter.
Add the vanilla and mix to combine.
When mixed add the dry ingredients into the wet ingredient bowl and stir until just combined.
Fold in the blueberries and mix gently.
Butter your pie plate.
Add the batter and smooth out like a big, flat muffin top.
Bake 18-minutes at 400 degrees.
Yummy. Enjoy!
Optional Streusel topping ingredients:
½ cup white sugar
1/3 cup all-purpose flour
¼ cup butter, cubed
¼ cup pecans (optional)
1 ½ teaspoons ground cinnamon
Mix all these ingredients together in a small bowl and top the muffin mixture prior to baking!
