Blueberry Muffin Tops with Natural Pink Glaze (No Dyes)
Snaking with delicious blueberry muffin tops is one of the best ways to celebrate life. They look and taste amazing. Serve them for breakfast to brighten your day or with your afternoon coffee for a little energy boost. They are soft like а cloud but slightly crunchy on the edges.
I didn’t use any food dyes to achieve the color of the glaze. I made it with actual blueberry and lemon juice. The idea for the glaze is from this website.
Why should you make this recipe?
I never follow a specific diet. The way I eat is 80% healthy and nutritious food and 20% food for the soul. That is why the majority of the recipes I create are with real, whole ingredients, with nutrition in mind. There are few of my recipes that are slightly different. Those are the scrumptious cakes, desserts and cheesy breads I love to enjoy 20% of the time. These blueberry muffin tops go in that category of yummy, sinful pleasures in my diet. I think that life is short and we should enjoy everything in moderation.
You should prepare this recipe because you can impress your loved ones with it. I think it would be a great treat to put in your kids’ lunchboxes. Those kids who doesn’t like blueberries might enjoy them hidden in a baked goods. Our child doesn’t like raw blueberries but devoured these muffin tops.
The glaze is looking so appealing. This recipe might be great for a princess birthday party or a sleepover.
How to measure flour?
Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all purpose flour.
To make this recipe you are going to need a hand or a stand mixer.
Use softened butter and cream cheese because it will be easier to beat them with the mixer. If I’m in a hurry I soften them in a special program in the microwave.
I use a spatula when I add the dry ingredients in the batter. Fold them carefully until they are fully incorporated. Beating them with a mixer might change the texture of the pastry.
When adding the blueberries fold them slowly so you don’t burst them. Add more blueberries on top if needed.
Baking time might be different depending on the oven. The muffin tops should be firm in the middle and slightly golden around the edges. Insert a wooden toothpick in the middle to make sure that they are baked all the way. If the toothpick comes out dry, they should be ready to come out of the oven.
I used an ice cream scoop with 2 inch diameter to place the batter on the baking sheet. Make sure there is at least an inch between the dough balls. The dough will expand during baking.
The glaze should be thick. You need about three tablespoons of liquid to a cup of powdered sugar. If you add too much liquid and the icing is too thin add more powdered sugar. Refer to the video for the consistency of the glaze.
Please note:The pink glaze fades away with storing. The blueberries release moisture which may cause the discoloration.
Blueberry Muffin Tops with Natural Pink Glaze
- Hand or stand mixer
For the muffin tops
- ½ cup unsalted butter soften at room temperature
- 4 oz cream cheese soften at room temperature
- 1 cup granulated sugar
- 1 large egg
- zest form one lemon
- ¼ cup Plain or Greek yogurt
- ½ tsp baking soda
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 ½ cups fresh blueberries plus more for topping if needed
For the glaze
- 1 cup powdered sugar
- 1 Tbsp Lemon juice
- juice from frozen blueberries
To make the muffin tops
- Preheat the oven to 380F and line two baking sheets with parchment paper.
- In a bowl add the soften butter and cream cheese. Using a mixer beat on a slow speed until combined. Then add the sugar and the egg and beat again on a medium speed until the mixture appears smooth.
- Next, add the baking soda to the yogurt and stir until it becomes bubbly. Add the yogurt to the bowl with the other ingredients. Beat until combined.
- To the same bowl add the zest of one lemon and mix it in.
- Finally, add the flour and baking powder. Use a spatula to fold them in the batter. When you have a smooth batter add the fresh blueberries and fold them in carefully.
- Use an ice cream scoop (2 inch in diameter) to form the muffin tops. Scoop the batter on the lined baking sheets by leaving at least and inch between each dough ball.
- If needed add more blueberries on top and slightly flatten each dough ball.
- Bake for 15 minutes or until the muffin tops are firm in the middle and golden brown around the edges.
- Once baked, use a spatula to remove them on a cooling rack. Allow them to cool off for about 10 minutes before piping the glaze on top.
To make the glaze
- In a bowl add a cup of powdered sugar and a tablespoon of lemon juice.
- Add about two tablespoons of frozen blueberries in a microwave safe bowl and melt them in the microwave. Gently press them with a spoon until you have about two tablespoons of juice. Add the juice to the bowl with the powdered sugar and stir until you have a smooth and thick glaze.
- I used a piping bag to apply the glaze on top of the muffin tops but you can use a spoon.
- Zest some fresh lemon on top for extra lemony flavor. (optional)
- You can serve the muffin tops right away. Keep any leftover muffin tops in an airtight container on the countertop for 2-3 days or in the refrigerator for a week.
Other recipes you might like
Frozen Yogurt Bark with Blueberries Lemon and White Chocolate
Double Chocolate Whole Wheat Muffins with Ripe Bananas (Video)