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Blueberry-Almond Muffin Tops

Updated Oct 14, 2022
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Everyone knows that muffin tops are the absolute best part of the classic morning treat—and we've got just the recipe to jazz them up! Blueberry muffin tops get a kiss of lemon and a hint of crunch from sliced almonds. On top of that unbeatable flavor combo, you'll love how easy this recipe is to make. Simply stir fresh lemon peel and almonds into Betty Crocker™ Blueberry Muffin Tops Mix batter, then bake and top with a sweet lemon icing. Absolutely perfect for breakfast or brunch!

Blueberry-Almond Muffin Tops

  • Prep Time 15 min
  • Total 60 min
  • Servings 16
  • Ingredients 7
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Ingredients

Muffin Tops

Icing

  • 1/2 cup powdered sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon milk

Instructions

  • Step 
    1
    Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
  • Step 
    2
    In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Stir in almonds and lemon peel.
  • Step 
    3
    Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with streusel (from box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
  • Step 
    4
    In small bowl, mix Icing ingredients until smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.

Nutrition

150 Calories
6g Total Fat
2g Protein
22g Total Carbohydrate
13g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Swap sliced almonds for chopped pecans, if desired.
  • tip 2
    Use a cookie scoop to drop batter into neatly rounded tablespoonfuls onto cookie sheet.
  • tip 3
    Parchment paper makes for easy cleanup! If you don’t have any parchment paper, grease cookie sheet.
  • tip 4
    Sprinkle muffin tops with more sliced almonds just before serving, if desired.
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