Easy Blueberry Muffin Tops


Breakfast & Brunch Eggless No Seed Oils Snack Recipes | Published February 17, 2024 by Mimi Council

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Light and fluffy, these Easy Blueberry Muffin Tops are made using frozen blueberries for connivence! This naturally eggless recipe is quick, and perfect for snacking on anytime! 

If you’re looking for more muffin recipes, be sure to check out some of my other favorites like Meyer Lemon Muffins, Coffee Cake Muffins, or my Mini Banana Bread Muffins.

easy blueberry muffin tops
easy blueberry muffin tops

Why You'll Love This Recipe

Easy: I love this recipe for Blueberry Muffin Tops without eggs because it is so easy! This comes together in minutes in your stand mixer, but you can also use a hand mixer if you prefer.  

Eggless: This recipe is naturally eggless, so you can make Blueberry Muffin Tops without eggs if you have an egg sensitivity or if you just simply run out of eggs!

Perfect Snack: These Easy Blueberry Muffin Tops make the perfect snack for anytime. You can enjoy them for breakfast, with brunch, lunch, or even as an afternoon snack with a glass of milk!  

I created this recipe with my friends at Stahlbush Island Farms using their Organic Blueberries. I'm a big fan of Stahlbush Island Farms as their organic blueberries are so incredibly good! I always have frozen blueberries in my freezer as I use them for smoothies, baked goods, and even just to eat for a snack! I include blueberries in my diet every single day as there are so many health benefits. Read my article Health Benefits of Eating Blueberries to learn more!

easy blueberry muffin tops

Ingredients

Organic Valley Salted Butter

Homemade Organic Light Brown Sugar

Simply Organic Vanilla Extract

Organic Bananas (very ripe)

Organic Greek Yogurt

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Korintje Cinnamon

Stahlbush Island Farms Organic Blueberries

Iberia Organic Turbinado Sugar

easy blueberry muffin tops

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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Step by Step Instructions

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar. Mix on low until combined and there are no butter chunks.

Add in the yogurt and the bananas and mix to combine completely.

In a separate bowl, add the flour, baking powder, sea salt, and cinnamon and swirl together. Add into the mixing bowl with the butter and mix on low to combine into a batter.

Step 2

Refrigerated batter for 30 minutes. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Step 3

Fold in the frozen blueberries, no need to thaw them!

Step 4

Scoop, using a 3-tablespoon scoop, into 12 balls onto the prepared baking sheets (6 scoops per sheet). Sprinkle the tops with turbinado sugar.

Step 5

Bake for 20 to 25 minutes or until the tops look puffy and set and the edges are lightly golden brown. Allow to cool completely on the baking sheets.

easy blueberry muffin tops

Baker's Tips

  • Make sure your butter is soft. I love to leave butter out on the counter overnight to let it soften naturally! This is always your best method with softening butter.
  • I use light brown sugar in this recipe, if you’re out, you can easily make your own Homemade Light Brown Sugar!
  • Make sure your bananas are very ripe. When bananas ripen the starches turn into sugars, and this makes them sweet and perfect for baking.
  • I use frozen blueberries in this recipe, making it super easy! No need to even thaw them, just add right into the batter. You can also use fresh if you have them on hand.
easy blueberry muffin tops

FAQ's

What if I don't have Greek yogurt?

You can use regular vanilla or plain yogurt if you don’t have Greek yogurt, that will work. Just be sure the yougurt you are using is not super runny or watery, you want it to be thick. Sour cream would also work in a pinch!

Can I use fresh blueberries?

Yes, fresh blueberries will also work!

What if I don't have turbinado sugar?

That’s okay, this step is optional, but I really love the texture and subtle crunch that the turbinado sugar gives to the finished muffin tops! So, if you don’t have any, I highly recommend trying some out, this sugar also works really good for pie crust and biscotti.

How do you store muffin tops?

Muffin tops, just like muffins, should be stored in an airtight container for up to 3 days. You could also store them in a cake dome.

easy blueberry muffin tops

Craving More?

easy blueberry muffin tops

Easy Blueberry Muffin Tops

Mimi Council
Learn how to make Blueberry Muffin Tops without eggs! Perfect for anytime snacking, this recipe for Easy Blueberry Muffin Tops creates everyones favorite part of the muffin!
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Makes 12 muffin tops
Calories 218 kcal

Ingredients
 
 

Instructions
 

  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar. Mix on low until combined and there are no butter chunks.
  • Add in the yogurt and the bananas and mix to combine completely.
  • In a separate bowl, add the flour, baking powder, sea salt, and cinnamon and swirl together. Add into the mixing bowl with the butter and mix on low to combine into a batter.
  • Refrigerated batter for 30 minutes. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
  • Fold in the frozen blueberries, no need to thaw them!
  • Scoop, using a 3-tablespoon scoop, into 12 balls onto the prepared baking sheets (6 scoops per sheet). Sprinkle the tops with turbinado sugar.
  • Bake for 20 to 25 minutes or until the tops look puffy and set and the edges are lightly golden brown. Allow to cool completely on the baking sheets.
  • Store in an airtight container for up to 3 days.

Video

Notes

High Altitude – Follow the recipe as noted.

Nutrition

Calories: 218kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 199mgPotassium: 139mgFiber: 2gSugar: 14gVitamin A: 262IUVitamin C: 4mgCalcium: 45mgIron: 1mg
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