Do you know what day it is? Today is National Blueberry Muffin Day. I actually posted my favorite blueberry muffin recipe a few weeks back and could kick myself for not waiting to post it for today. That did not stop me from celebrating because I came up with these blueberry muffin tops just for today. My favorite part of the muffin is the top. So why not get a whole batch of muffin tops to enjoy. These tops also save you on calories because you avoid eating an entire muffin... and you know what that means...that means it saves you from getting a muffin top of your own! So get your double duty use of your whoopie pie pan... make some muffin tops today.
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup white sugar
1/2 cup yogurt (whole fat, plain)
1/2 cup milk whole milk
1 stick butter (8 Tbs or 1/4 cup) melted and cooled
1 tsp vanilla
2 cups whole fresh blueberries
3Tbs powdered sugar
1/2 Tbs water or up to 1 Tbs
Special equipment: whoopie pie pan
Sift dry ingredients into bowl. Whisk wet ingredients together except blueberries. Add dry ingredients and fully incorporate without over mixing. Add blueberries
Fill into a well greased or sprayed whoopie pie tin and bake at 375 degrees for 13-15 minutes or until toothpick comes out clean. Serve hot or at room temperature. Keep in airtight container. Enjoy.
Note: You can make the optional sugar glaze by mixing the powdered sugar and water then top the muffins when they have cooled down.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.