Blueberry Muffin Tops (Print Version)
# Ingredients:
→ Muffin Base
01 -
Butter, softened and unsalted
02 -
Neutral-flavored oil
03 -
All-purpose flour, extra for dusting blueberries
04 -
Fresh blueberries
05 -
Granulated sugar
06 -
Buttermilk, at room temperature
07 -
Egg, at room temperature
08 -
Kosher salt
09 -
Baking soda
10 -
Vanilla extract
11 -
Baking powder
→ Streusel Topping
12 -
Unsalted butter, melted
13 -
Kosher salt
14 -
Brown sugar, lightly packed
15 -
Vanilla extract
16 -
All-purpose flour
17 -
Rolled oats
→ Optional
18 -
Dust with powdered sugar
# Instructions:
01 -
Combine the dry stuff first. Beat together the butter, sugar, and vanilla. Slowly add the egg and oil. Alternate adding the flour mixture and buttermilk while mixing.
02 -
Toss blueberries with a bit of flour and carefully mix them into the batter. Let it sit for half an hour.
03 -
Blend dry ingredients and pour in the melted butter with vanilla. Stir until it forms crumbs.
04 -
Preheat oven to 400°F. Scoop batter onto lined baking sheets and sprinkle the crumb topping over each.
05 -
Bake for 11-13 minutes, turning the pan halfway through.
# Notes:
01 -
Letting batter sit stops it from spreading too much
02 -
Use room-temp ingredients for better results
03 -
Keep space for each muffin top to expand