Top of the Morning to You!

During the week, breakfast is usually plain yogurt with honey, fruit, and granola. But sometimes, I just want to spoil myself and anyone else lucky enough to be around. So sometimes, I make muffin tops. What are those? Why, only the best part of a muffin:

You need a special muffin top pan to make these. You can just double the batter and make them muffins if you don't have one, but they are the best combination of muffins, scones, and cookies I've ever had. This rendition is particularly wonderful in that it blends super-juicy fresh blueberries with a toasted coconut crust that will have you drooling with your first cup of morning coffee!

If you don't have buttermilk, never fear. Simply add a little lemon or lime juice in the bottom of your measuring cup and pour regular milk over it and add the whole kit and kaboodle to your batter. No one will notice the difference! You could use frozen blueberries in this recipe, but they will discolor the batter and it's just so perfect with fresh berries, especially if they are in season. Do yourself a favor: Make them in the middle of the week next time you are feeling a little down and your day will turn around with your first bite!

Blueberry-Coconut Muffin Tops

  • 3/4 c. all-purpose flour
  • 2/3 c. packed brown sugar
  • 1 tsp. baking powder
  • 1/8 teaspoon salt
  • 3 T. canola oil
  • 3 T. buttermilk
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 1 c. fresh blueberries
  • 2 teaspoons sweetened flaked coconut, for topping

Preheat the oven to 375 degrees F. Spray a muffin top tin with cooking spray. Set aside.

In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Carefully add the canola oil, buttermilk, egg, and vanilla extract stir gently until just combined.

Gently fold in the blueberries.

Divide the batter evenly among the 6 muffin top cups. Top each muffin top with a sprinkle of coconut.

Bake the muffin tops for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before removing. Serve warm.

  • Yields: 6 muffin tops (recipe can easily be multiplied)
  • Preparation Time: 25 minutes