Blueberry Muffin Tops

Blueberry Muffin Tops are an easy homemade muffin top recipe loaded with fresh blueberries and finished with a sweet cream cheese Cheesecake Drizzle. These soft, golden-brown blueberry muffin tops are ready in less than 30 minutes, and you don’t even need a special muffin top pan!

If the top is your favorite part of a muffin, these Blueberry Muffin Tops have your name ALL over them! Seriously, who doesn’t love the top of a muffin? You get those delicious golden brown edges without having to fight your way through the bottom half first.

This recipe for Blueberry Muffin Tops is right from my cookbook, Kid Chef Bakes. The book includes 75+ recipes, including both sweet and savory, such as cookies, cakes, pizza, bread, pies, pastries, and more! The recipes are really great for ALL ages!

Check out some of my other recipes from the cookbook, including Fluffy Buttermilk Chive Biscuits, Mini Blueberry Peach Crostatas, and Soft Pretzel Sticks.

These homemade blueberry muffin tops are loaded with fresh blueberries and finished with an easy Cheesecake Drizzle made with cream cheese, powdered sugar, vanilla, and milk.

And here’s the best part. You don’t need a special muffin top pan to make these muffin tops

I originally developed these Blueberry Muffin Tops for my cookbook, Kid Chef Bakes. While testing the recipe, I tried making them three different ways: on parchment-lined baking sheets, in lightly greased and floured standard muffin pans, and in standard muffin pans with paper liners.

All three worked, but they produced slightly different results.

The baking sheet method is my favorite when you want those wide, bakery-style muffin tops because the batter has room to spread. The greased muffin pan gives you more golden-brown, crisp edges. Paper liners make cleanup easy, although the finished muffins look more like little traditional muffins.

So pick your favorite!

However you bake them, these easy Blueberry Muffin Tops make a fun homemade breakfast, brunch treat, afternoon snack, or blueberry dessert. And that sweet cream cheese drizzle makes them just a little more special.

What I Love About This Recipe

• You don’t need a muffin top pan to make homemade Blueberry Muffin Tops. Simply scoop the batter onto parchment-lined baking sheets and give each portion enough room to spread. I like this method because you get larger muffin tops with plenty of surface area. If the top is your favorite part of a blueberry muffin, this recipe solves the problem!
• These easy muffin tops are packed with fresh blueberries. The recipe uses 2 full cups of blueberries for only 1 1/2 cups of flour, so you get plenty of berries in every bite. Gently folding them into the batter helps keep the berries intact. Don’t worry if the batter turns a little blue while you’re mixing because they’ll still taste delicious.
• The Cheesecake Drizzle takes an easy blueberry muffin recipe and makes it extra fun. Cream cheese, powdered sugar, vanilla, and milk create a simple sweet topping that pairs perfectly with fresh blueberries. You can adjust the amount of milk until the drizzle reaches a thin consistency. Just make sure the cream cheese is softened first so your drizzle isn’t lumpy.
• They’re quick too! The muffin tops take only about 10 to 14 minutes to bake, and the entire recipe is ready in less than 30 minutes. That makes these homemade blueberry muffin tops a great option for breakfast, brunch, snacks, or even dessert. They’re also a fun baking recipe for kids and beginner bakers.

What Are Muffin Tops?

Muffin tops are exactly what they sound like. They’re basically the wide top portion of a muffin without the tall bottom. You know the part everyone wants anyway!

Instead of baking the batter in deep muffin cups, you can scoop it onto baking sheets so it spreads into a flatter, wider shape. The result is a homemade muffin with more golden brown edges and plenty of top.

These Blueberry Muffin Tops are somewhere between a traditional blueberry muffin and a soft little blueberry cake. Add that sweet Cheesecake Drizzle, and they’re even better.

Equipment You May Need

• Two Large Baking Sheets – My favorite way to make these muffin tops because the batter has room to spread into larger tops.
• Parchment Paper – Makes cleanup easy and keeps the muffin tops from sticking to the baking sheets.
• Standard Muffin Pan – An alternative to baking sheets. Lightly greased and floured muffin pans produce muffin tops with more golden brown and crisp edges.
• Muffin Top Pan – Completely optional. You can use one if you already have it, but you definitely don’t need to buy one just for this recipe.
• Medium Mixing Bowls – You’ll need separate bowls for the dry and wet ingredients.
• Whisk – Helpful for mixing the wet ingredients until well combined.
• Rubber Spatula or Spoon – Use it to gently fold the fresh blueberries into the batter without overmixing.
• Large Ice Cream Scoop – An easy way to portion about 3 tablespoons of batter for each muffin top.
• Wire Cooling Rack – Lets the baked muffin tops finish cooling before you add the Cheesecake Drizzle.
• Small Mixing Bowl – Perfect for mixing the quick cream cheese drizzle.

Blueberry Muffin Tops Ingredients

For the Muffin Tops

• Butter – Optional for greasing the baking sheets if you’re not using parchment paper.
• All-Purpose Flour – The base of this easy homemade muffin batter.
• Granulated Sugar – Sweetens the blueberry muffin tops.
• Baking Powder – Gives the muffin tops their lift and helps create a light muffin texture.
• Salt – A little salt helps balance the sweetness.
• Milk – Use 2% or whole milk for the muffin batter.
• Vegetable or Canola Oil – Adds moisture to the homemade blueberry muffin tops.
• Egg – One whole large egg helps bind the muffin batter.
• Egg Yolk – An additional egg yolk adds richness.
• Vanilla Extract – Adds classic sweet vanilla flavor that pairs beautifully with blueberries.
• Fresh Blueberries – Two cups of fresh blueberries make these muffin tops extra fruity and delicious.

For the Cheesecake Drizzle

• Cream Cheese – Soften the cream cheese to room temperature before mixing so you get a smoother drizzle.
• Powdered Sugar – Sweetens and thickens the cream cheese topping.
• Vanilla Extract – Adds a little extra flavor to the Cheesecake Drizzle.
• Milk – Use 2% or whole milk and add it gradually until the cream cheese drizzle reaches a thin consistency.

How to Make Blueberry Muffin Tops

Step One: Prepare the Oven and Baking Sheets
Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper, or lightly grease them with butter.

Step Two: Mix the Dry Ingredients
In a medium bowl, stir together the flour, granulated sugar, baking powder, and salt.

Step Three: Mix the Wet Ingredients
In another medium bowl, whisk together the 1/3 cup milk, oil, egg, egg yolk, and 1 teaspoon vanilla until well combined.

Step Four: Make the Blueberry Muffin Batter
Make a well in the center of the dry ingredients, then add the wet ingredients and stir until nearly blended. Some lumps are okay, then gently fold in the fresh blueberries just until everything is combined.

Step Five: Scoop and Bake the Muffin Tops
Using a large ice cream scoop or spoon, scoop about 3 tablespoons batter onto the prepared pans for each muffin top, leaving about 2 inches between them. Bake for 10 to 14 minutes or until a toothpick inserted in the middle comes out clean and the muffin tops are slightly browned around the edges, then cool on a wire rack.

Step Six: Make the Cheesecake Drizzle
Mix the cream cheese, powdered sugar, and 1/4 teaspoon vanilla in a small bowl. Slowly stir in the milk a little at a time until well blended and thin enough to drizzle, then use a fork to drizzle it over the cooled muffin tops.

(Full printable recipe card with full details is at bottom of post.)

Can You Use Frozen Blueberries?

The recipe was developed and tested with fresh blueberries, so fresh berries are my first choice for these Blueberry Muffin Tops. However, frozen blueberries would work well too.

If you decide to experiment with frozen berries, keep in mind that they may release more moisture and color into the batter, which could affect the final appearance and texture.

How Do You Know When Muffin Tops Are Done?

Look for muffin tops that are slightly golden brown around the edges.

You can also use the classic toothpick test. Insert a toothpick into the middle of a muffin top. If it comes out clean, they’re done.

The baking time is about 10 to 14 minutes when following the baking-sheet method in the recipe. If you use a different type of pan, your baking time may vary.

Blueberry Muffin Top Variations

Want a little crunch on top? Sprinkle a little crystal sugar or turbinado sugar over the muffin tops before baking. This gives the tops a crunchy, sugary finish.

You can also change the flavor slightly by swapping the vanilla for a little orange juice and orange zest. Orange and blueberry are a delicious combination and an easy way to put a citrus spin on this muffin top recipe.

Serving Suggestions

• Serve Blueberry Muffin Tops for a quick breakfast or brunch with coffee, tea, or even a blueberry smoothie.
• Add them to a brunch spread with fruit salad, eggs, bacon, and other favorite breakfast foods.
• Serve the muffin tops as an easy afternoon snack when you’re craving something sweet.
• Skip the Cheesecake Drizzle if you want a more basic blueberry breakfast muffin, or add plenty of drizzle for a sweeter treat.
• Serve with additional fresh blueberries on the side during blueberry season.
• They can even double as a simple blueberry dessert thanks to that sweet cream cheese topping.

Quick Tips for Best Results

• Don’t overmix the batter. Stir the wet and dry ingredients just until nearly combined. A few lumps are perfectly fine.
• Fold the blueberries gently. Too much mixing can break the berries and turn the batter blue. It’ll still taste good, but gentle is better!
• Use fresh blueberries. Gives you plenty of fresh berry flavor.
• Try the baking-sheet method. It gives the batter more room to spread and creates larger muffin tops.
• Leave room between portions. Keep about 2 inches between each 3-tablespoon scoop of batter.
• Don’t overbake. Look for slightly browned edges and use a toothpick to check the center.
• Adjust for different pans. Baking time may change if you use a standard muffin pan or muffin top pan.
• Soften the cream cheese. Room-temperature cream cheese will give you a smoother Cheesecake Drizzle.
• Add the milk gradually. You can always add more milk to thin the drizzle, so add a little at a time.
• Cool before decorating. Let the Blueberry Muffin Tops cool before adding the cream cheese drizzle.
• Add crunchy sugar. Sprinkle crystal or turbinado sugar over the batter before baking if you’d like a crunchier muffin top.

Blueberry Muffin Tops FAQ

How should I store Blueberry Muffin Tops?
Because these muffin tops have a cream cheese-based Cheesecake Drizzle, I would refrigerate leftovers once the drizzle has been added. Keep them well covered so they don’t dry out.

Can you freeze Blueberry Muffin Tops?
If you want to experiment with freezing them, I’d consider freezing the muffin tops without the Cheesecake Drizzle and adding fresh drizzle after thawing.

How long will the Blueberry Muffin Tops last?
For the best flavor and texture, enjoy them while they’re fresh and keep leftovers properly covered. They should be ok for a few days in the fridge or a few months in the freezer.

Substitutions?
Instead of vanilla, you can add a little orange juice and orange zest for a blueberry-orange variation. You can also sprinkle crystal or turbinado sugar over the tops before baking if you’d like more crunch.

Can I use low-fat ingredients?
The recipe calls for 2% or whole milk and full-fat cream cheese. Other versions haven’t been tested with this recipe, so substitutions could change the flavor, texture, or consistency of the muffin tops and Cheesecake Drizzle.

What else can I add to this recipe?
Try crystal or turbinado sugar on top for extra crunch. Orange juice and orange zest are also easy ways to change the flavor. You could serve the finished muffin tops with additional fresh blueberries too.

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – These would be tough to make vegan, but you can try substitutes for milk, egg, egg yolk, and cream cheese.

Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure.

Low-Carb – This would be a tough one to make low-carb, but you can use a sugar substitute to reduce the carbs a little.

Gluten-Free – You can try a gluten-free flour blend, but I have not tried so I cannot guarantee results.

Other Recipes You May Enjoy

• Panera Pumpkin Muffins – Big, moist pumpkin muffins with an easy crumb topping. They’re a fun homemade copycat recipe for breakfast, snacks, or fall baking.
• Lemon Loaf Cake – A moist homemade lemon loaf with a quick and easy glaze that’s also a fun Starbucks copycat.
• Blueberry Dump Cake – An easy blueberry dessert made with blueberries and cake mix when you need something sweet without a lot of work.
• Banana Zucchini Bread – An easy homemade quick bread that’s a fun breakfast or snack and even kid-friendly.
• Banana Bread Doughnut Twists – A fun baked banana bread-inspired treat finished with cream cheese frosting glaze and toasted cinnamon nuts.
• Homemade Belgian Liège Waffles – Authentic Belgian sugar waffles that are sticky and crispy outside and soft inside, perfect for breakfast, brunch, snacks, or dessert.

These Blueberry Muffin Tops with Cheesecake Drizzle are easy, fun, and packed with blueberries. Whether you make them on baking sheets for big bakery-style muffin tops or use a muffin pan, they’re a quick homemade blueberry treat that’s ready in less than 30 minutes.