Friday, September 7, 2012


After receiving a few hints from the DH that he would like muffin top muffins instead of the regular style muffin, I made a batch of blueberry muffins using the different style of tin.  There are recipes that are styled for these kind of muffin tins but I used a regular blueberry muffin recipe.  Some recipes also include a streusel topping but I skipped making a topping to not add additional calories.

If you have never seen a muffin top tin before, the muffin cups are not deep but are wider than regular muffin cups.  The manufacturers also only make the tins with six cups versus the regular 12.  I asked why only six versus 12 cups to a salesperson in a kitchen store that I frequent and she said that the pan would be too big for the oven.  The quantity of batter used in the muffin top tins versus regular muffins is about the same.

In making the blueberry muffins, I used margarine instead of butter, about 1/2 cup of splenda and fresh blueberries.

Muffin top tin before batter is added.

Blueberry dough added.

Out of the oven.

Cooling on a rack.


2 cups all-purpose flour
1 cup packed brown sugar or 1/2 cup splenda
3/4 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
1/4 cup butter, melted
1 tsp vanilla
1/2 tsp grated lemon rind
1 cup fresh or frozen wild blueberries
In large bowl, whisk together flour, sugar, baking soda and salt. In small bowl, whisk together egg, buttermilk, butter, vanilla and lemon rind. Pour over dry ingredients; stir twice. Sprinkle with blueberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups.  Bake at 375°F until tops are firm to the touch, 25 minutes.
Adapted from

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