Hi again, Krisha from Jacks & Kate!
Way before they were made famous by Seinfeld, I was a muffin top lover! I’m also a lover of cupcake tops, cake tops, cinnamon roll tops, and streusel tops. Growing up in my family, I was known as the de-topper. Still, to this day, I leave a trail of mangled desserts. It drives my husband crazy! All the good stuff is at the top and the rest is just excess, so why bother?
Today, I’m sharing my favorite blueberry muffin recipe and making blueberry muffin top cakes.
I adapted the original recipe to my dairy free version for my son. I also substituted coconut oil for the vegetable oil. There is no noticeable coconut taste. They are not as fluffy as your traditional muffin. I think they lightly resemble scones. Oh my, they are good! I could eat the lemon glaze all by itself!
I love this idea for a last day of school breakfast or birthday breakfast in bed. Really though, who needs a reason to eat these?
Blueberry Muffin Top Cakes (Dairy Free)
zest of 2 lemons
1/2 cup granulated sugar
1/3 cup brown sugar
1/4 cup Nutiva organic coconut shortening
1/4 cup Coconut oil
2 large eggs
1 tsp vanilla extract
2 2/3 whole wheat pastry flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 cup light coconut milk
1 1/3 cup frozen or fresh blueberries
Lemon Sugar Glaze
3 TBSP Nutiva organic coconut shortening, melted
1 cup powdered sugar
1/2 tsp vanilla extract
1 TBSP freshly squeezed lemon juice
1 TBSP warm water
4-5 pieces of real bacon, finely chopped
1. Preheat oven to 425°F. Line cookie sheet with parchment paper.
2. In the bowl of a stand mixer, combine the lemon zest and sugars.
3. Cream together the shortening, coconut oil, and sugar/zest mixture until smooth. Add the eggs and vanilla and beat until combined.
4. In a medium bowl, sift the flour, baking powder, baking soda and salt. Stir the flour mixture into the shortening mixture alternating with the milk. Begin and end with the flour, mix until everything is thoroughly combined.
5. Dust blueberries with a little flour to prevent gathering at the bottom, then fold in the blueberries.
6. Spoon heaping tablespoons of batter onto prepared pan, then flatten with the back of a spoon.
7. Bake the muffins for 15 to 17 minutes, or until edges are golden brown.
8. In a medium bowl, prepare the glaze by mixing together the melted shortening, powdered sugar, vanilla, lemon juice, and water. Whisk until smooth.
9. When muffin tops have cooled slightly, stack three or four, drizzling with lemon sugar glaze between layers.
10. Top with real bacon sprinkles.
NOTE: I used all organic ingredients. Recipe adapted from My Baking Addiction.