I would have to argue that the best part of the muffin is the top. While the muffin is comprised of the same ingredients, for some reason the top is always the best. Since the tops are a favorite among my family members as well I decided to come up with a way to just bake up the muffin tops instead of the entire muffin.
This recipe for blueberry muffin tops is very simple and can be adjusted for pretty much any type of muffin flavor. The dough does need to chill before baking so please calculate that into your allot time. The finished blueberry muffin tops can be sprinkled with sugar or left plain.
Blueberry Muffin Tops
1/2 cup butter (softened)
2 cups all purpose flour
1 cup sugar
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups blueberries (fresh or frozen)
1 1/2 teaspoons vanilla extract
optional: sugar (for top of muffins)
In a large bowl mix, or stand up mixer, whisk together butter and sugar until fluffy. Add eggs, one at a time, to the mixture and beat after each egg addition. Add the vanilla extract and mix well.
In another large bowl, combine the flour, sugar, salt and baking soda. Slowly add the dry ingredients to the butter mixture alternating with adding the milk. Slightly mash blueberries and stir into the batter.
Cover and refrigerate the dough for about an hour. Once dough has chilled, remove from the refrigerator and preheat oven to 375 degrees. Drop heaping tablespoons of the dough onto a baking sheet lined with parchment paper. Bake in preheated oven for about 15 minutes, until the edges are golden brown. Transfer the cookies to a wire rack to cool. Sprinkle with a little extra sugar on top (optional).