Blueberry Lemon Muffin Tops

I’m not much of a baker. Proof of that fact is it took me three tries to get a blueberry lemon treat I really liked. These Blueberry Lemon Muffin Tops encompass all the best aspects of my first two failures into one successful baking day in the kitchen.

My first failure was a blueberry lemon sour cream coffee cake with a crumb topping. It was really delicious but I didn’t put in enough blueberries and I found myself picking off the topping and throwing the rest out. So I had the brilliant idea of making the recipe again, but baking it as muffin tops. After all, that’s the best part of a muffin, right? Well, failure number two…it didn’t turn out so well. The first batch I completely forgot to put the crumb topping on…and that was the whole point of making them! To top it off, I didn’t remember how I made the crumb topping and this time around it all sort of just melted into the tops and were a bit mushy. I’m guessing there was too much butter.

I love the blueberry lemon combination and was determined to get something baked with that flavor combination! So I went back to a basic muffin recipe, the one that turned so out well for my Double Berry Muffins with Raspberry Glaze, and just adapted it for blueberries and lemon. I used my muffin top pan (if you love muffin tops, this pan is a must have) since what I really wanted was the muffin top and not the bottom boring half of the muffin. In the end they turned out really tasty and I was just what I was wanting.