Blueberry Muffin Tops
32 mins (prep 15, cooking 17)
12 ingredients
12 servings
You don't need any muffin top pans for this you can use regular size muffin tins they just won't be as full or as wide --- I have only used fresh blueberries for this so I am not certain if it would work using frozen, I have made this using dried cranberries, any dried fruit would work fine.

Categories:  <-60-mins , quick-breads , beginner-cook , fruit , taste~mood , christmas , equipment , brunch , blueberries , eggs~dairy , time-to-make , holiday , muffins , sweet , easy , kid-friendly , oven , breads , berries ,
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Serving Size (53.65 g)
Servings 12
Amount per Serving
Calories 221.19 Calories from Fat 69.21
% Daily Value *
Total Fat 7.69g 142.03%
Saturated Fat 4.64g 278.31%
Trans Fat 0.28g %
Cholesterol 20.85mg 83.4%
Sodium 282.22mg 141.11%
Total Carbohydrate 36.38g 145.51%
Dietary Fiber 2.2 g 105.65%
Sugars 21.73 g %
Protein 3.86g 92.74%
Vitamin A 223.55IU% Vitamin C 0.19mg%
Calcium 83.52mg% Iron 0.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole egg, fresh blueberries, cold butter