Easy Blueberry Muffin Tops

Hello Friends! Let’s make these Easy Blueberry Muffins Tops together. I am totally obsessed with this recipe and so are my kids. This is my go-to recipe when I need to whip up a quick bake snack and have spotty overripe bananas on hand! These easy blueberry muffin tops are also incredibly versatile, as you can leave them just plain, add blueberries, chocolate chips, or even swirl in some peanut butter etc.

What makes these blueberry muffin tops simple and delicious?

• You only need a few basic ingredients
• All ingredients are wholesome.
• You only need a ½ cup sugar in the entire batch of muffin tops.
• These muffin tops are versatile and freeze well.
• They are perfect for breakfast or snack.
• They are kid and husband approved!

How do you make these easy blueberry muffin tops?

This is possibly the easiest recipe; I call it a fool proof recipe because even my five year old can make it! You simply mash the banana and combine it with all wet ingredients. Then you add all the dry ingredients and mix well.  Gently fold in the blueberries and while using a large ice cream scoop, divide the dough into equal portions.  Bake them, let them cool off and enjoy them.  Since the blueberry muffin tops don’t contain any preservatives, I typically store my baked goods in the fridge up to 4 days but honestly, they never last this long anyways.

Q & A:

Can I use frozen blueberries?

• I only use fresh blueberries in this recipe. If you use frozen blueberries, please let me know in comments below. I am curious to know.

Can I use chocolate chips?

• ABSOLUTELY! In fact, my older daughter does not like blueberries, so I typically half the batter and add blueberries into the first half and mini chocolate chips into the second half. I like to use mini semi-sweet chocolate chips, as I think you get more chocolate taste.

What if I don’t have any chocolate chips or blueberries on hand?

• No worries. I actually made these muffin tops plain and they also tasted delicious.

Easy Blueberry Muffin Tops

Yield: 12

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

This is my go-to recipe when I need to whip up a quick bake
snack and have spotty overripe bananas on hand! These muffin tops are also incredibly versatile, as you can leave them just plain, add blueberries, chocolate chips, or even swirl in some peanut butter etc.

Print

Ingredients

• Wet Ingredients:
• 1 mashed spotty banana
• 4 oz applesauce (if you don’t have apple sauce, you can use 4 oz Greek plain yogurt)
• 1/3 cup olive oil (or whatever oil you have on hand)
• 1 egg
• 1 tsp vanilla extract
• Dry Ingredients:
• 1 ½ cup whole wheat flour (or whatever flour you have on hand such as AP, Spelt)
• 1 tbsp blitzed quick oats
• ½ cup raw sugar (or whatever sugar you have on hand)
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ cup fresh blueberries or chocolate chips

Instructions

1. Mix all the wet ingredients together, then add all the dry ingredients. Combine into a smooth batter.
2. Use a fork or spatula to mix everything together. Last, fold in your blueberries or chocolate chips.
3. Use an ice cream scoop to drop batter onto a
   baking sheet.
4. Top with cinnamon streusel and bake for 12-14
   min on 350 degrees.
   
5. Cinnamon streusel - ½ stick of cold butter
   (cut into small pieces or grate it), ½ flour, ¼ cup sugar, 2 tsp cinnamon –combine everything together with your hands. It should be a texture of coarse meal. You do not want it to become a cohesive dough.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 77mgCarbohydrates: 26gFiber: 2gSugar: 13gProtein: 3g