Lemon Blueberry Muffin Tops Recipe (Gluten-free)
With a slightly crisp outer layer and a deliciously soft middle, these Gluten-Free Lemon Blueberry Muffin Tops are packed with lemon zest, cardamom, and plump blueberries. Also dairy-free, these baked goods are delicious for a weekend breakfast with a cup of your favorite coffee.
**This recipe was first published on August 5th, 2019. It has been updated and is being republished today.**
Estimated reading time: 6 minutes
These Lemon Blueberry Muffin Tops are gluten-free and lactose-free ~ but not taste-free. I love to make these easy muffin tops on those days when I don’t want to spend too much time flipping pancakes for breakfast. In order to enjoy these, all I have to do is mix and bake, and boom – breakfast is ready!
By the way, do you remember that Seinfeld episode that involved Elaine and muffin tops?
If I recall correctly – in this episode, Elaine shared her love of muffin tops (the baked variety) as well as opening a muffin-top only store, with her boss.
In that episode, in order to get those muffin tops, whole muffins were baked, and the muffin top was pulled off the bottom or “stump” of the muffin. Of course, no one wanted the stumps and I don’t blame them.
The muffin top is my favorite part of a muffin…
There have been way too many times when I have picked at a bakery/store bought muffin, nibbled off the top of it and left the stump behind for another day (that usually doesn’t come).
Well, recently, I stumbled on a recipe video for making Lemon Blueberry Cheesecake Muffin Tops with a streusel topping. And, that got me thinking.
I figured I would start my own adventure in muffin-top baking with these Lemon Blueberry Muffin Tops ~ which are inspired by those Lemon Blueberry Cheesecake Muffin Tops with a streusel topping.
What are the ingredients to make these Lemon Blueberry Muffin Tops?
These Lemon Blueberry Muffin Tops are gluten free and lactose free ~ but not taste free, and are made with the following 13 ingredients:
- All-Purpose Gluten Free Flour
- Almond Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Cardamom
- Egg
- Coconut Milk
- Coconut Oil, melted
- Pure Vanilla Extract
- Lemon
- Fresh Blueberries
Substitutions to make these Lemon Blueberry Muffin Tops…
I made these muffins with a combination of gluten free all-purpose flour and almond flour. I also used coconut milk and coconut oil, but if coconut isn’t your thing, then you can substitute vegan butter or regular butter.
And, if gluten is your friend, you could also use regular all-purpose flour instead of gluten free flour.
When you are ready to place scoops of this Lemon Blueberry Muffin Top mix on a baking tray, make sure to space them out.
Unlike these Lemon Blueberry cookies, these muffin tops need plenty of room to expand while they bake.
When they are just out of the oven, I would strongly urge you to let them sit on a baking rack until they cool down a little as oven-hot blueberries bursting in your mouth isn’t a whole lotta fun!
I speak from experience, y’all. By the way, these muffin tops last about four days in an air-tight container in your fridge – I cannot speak for linger as four days is the longest these have lasted.
This recipe results in four muffin tops, but you can easily double or triple the quantities of ingredients to make more ~ as I hope you will do this weekend!
Want more muffin top flavors?
Then make sure to check out these apricot chocolate chip ones, these strawberry streusel muffin tops, these chocolate espresso muffin tops, and these double chocolate muffin tops as well.
However, if you would like to make some whole muffins, then check out these gluten free Lemon Muffins.
F.A.Q.’s
You do not need a muffin top pan to make muffin tops. You can use a cookie sheet and add your muffin top dough onto the cookie sheet in a heaping mound. It will spread out and bake up beautifully with a firm exterior and delicious soft interior.
I have not had much success using store bought muffin mixes to make muffin tops on a cookie sheet. If using a store bought mix, then might be best to use a muffin top pan. But, if using this lemon blueberry muffin top recipe, you won’t need a muffin top pan.
You can make these muffin tops and store them in an airtight container in your refrigerator for 5-6 days. Then, when you need a muffin top, remove from the container and heat it in your microwave for 20-30 seconds or heat up in your toaster oven until warm.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 1/2 cup All-Purpose Gluten Free Flour
- 1/2 cup Almond Flour
- 1/4 cup Granulated Sugar
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 1/4 teaspoon Cardamom
- 1 Egg beaten
- 2 tablespoons Coconut Milk
- 3 tablespoons Coconut Oil melted
- 1 teaspoon Pure Vanilla Extract
- zest from one whole and juice from half a Lemon
- 1 cup Fresh Blueberries
Instructions
- Preheat oven to 375 degrees.
- Add gluten free all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, and cardamom to a bowl and stir well.
- Then add in the beaten egg, coconut milk, coconut oil, and vanilla extract and mix well with a spoon.
- Add in the lemon zest and juice and blueberries and gently fold in so blueberries don’t break.
- Then, pile 4 roughly equal mounds of dough onto a baking tray – making sure they are spaced far apart.
- Bake for 30-32 minutes.
- Let cool and enjoy.
Nutrition
This recipe first appeared on Food Fanatic ~ if you are looking for more delicious treats, make sure to stop by Food Fanatic.
Muffin tops are the BEST! These look so good.
The muffin tops are the best part!! Love this
These muffins tops look so good! The perfect breakfast or afternoon treat and I love that they are gluten-free too.
I love the idea of just making the tops, they are obviously the best part! I can’t wait to try these soon!
This is such an amazing and yummy recipe. Flavors awesome.
Muffin tops are my favourite! These look fantastic, Shashi.
Ah! My absolute favorite part of the muffin…the yummy top. 🙂 I totally know what you mean about eating only the top. For me, I’ll eat the bottom, but I eat it first and then save the top for last. No need to do that with this recipe! Also, I’ve totally seen a muffin top pan before. What the heck do I need that for now?? Haha. Love the recipe, Shashi!
Hahaha! I totally remember that episode! And I totally agree with Elaine. Why bother with the muffin stumps? Just gimme the tops! I’m loving this recipe and need to try it soon!
Muffin tops are wonderful! And I LOVE the blueberry/lemon flavor combo. So you made these for me, right? 🙂
What an awesome show! Love those muffin tops too and what a brilliant recipe!! Now all I need is a nice cuppa cofee and 2 or 3 of these and I’m set 😉 Hope you’re having a lovely week, my friend! XOXO
Dear Shashi – I was once told by a dear friend that I reminded her of Elaine. Since then, I have adored Elaine even MORE. (How narcissistic, right?) Elaine totally cracks me up and I will always credit her with creating the fabulous muffin top. Yours look to die for and I totally must try them. You had me at cardamom. I love all things lemon and blueberry, and it is high blueberry season here right now. Hope you and little Shashi are having the best summer ever. It’s been a tough one around here and I’ve been barely able to work on my blog on account of that. Many appointments at Boston Children’s for Hudson, but I do think we are making progress and perhpas it will be a better fall? Although both he & I are scheduled for tonsillectomies in the fall… maybe you could say a prayer? Have a fabulous day my friend. XOXO
These lemon blueberry muffin tops look amazing Shashi! I can imagine enjoying one (or two, or three..) of these with my morning coffee or afternoon cuppa.
I never usually comment on anything but noticed all your comments nobody accurately made these, but I did and there Amazing, only thing I changed was I used frozen blueberry because I didn’t have any fresh, and I didn’t see a baking temperature so I baked them at 350 for 30 minuets and they turned out perfect…thank you so much for this recipe, it was perfect.
We make these often and everyone loves them. I quadruple the recipe and they do not last long!
Yup, muffin tops are my favorite part, too. These look terrific! And bonus that they’re GF — I can serve them to more people that way. 🙂 Thanks!