Blueberry Muffin Tops (Print Version)
# Ingredients:
→ Muffin Base
01 -
All-purpose flour and a little extra for tossing berries
02 -
Baking soda
03 -
Baking powder
04 -
Kosher salt
05 -
Unsalted butter, softened
06 -
White granulated sugar
07 -
Vanilla extract
08 -
Egg at room temp
09 -
Neutral-tasting oil
10 -
Buttermilk, room temp
11 -
Fresh blueberries
→ Streusel Topping
12 -
Light brown sugar, packed
13 -
All-purpose flour
14 -
Rolled oats
15 -
Kosher salt
16 -
Unsalted butter, melted
17 -
Vanilla extract
→ Optional
18 -
A sprinkle of powdered sugar for garnish
# Instructions:
01 -
Combine the dry ingredients. Whip up the butter, sugar, and vanilla until creamy. Mix in the egg and oil. Gradually add the flour mix and buttermilk, switching between the two.
02 -
Lightly coat the blueberries in some flour, then gently fold them into the batter. Let it sit for 30 minutes.
03 -
Combine the dry topping ingredients, then drizzle in melted butter and vanilla to form a crumbly mixture.
04 -
Preheat the oven to 400°F. Drop scoops of batter onto parchment-lined baking sheets and sprinkle some streusel on top.
05 -
Bake for about 11 to 13 minutes, turning the tray halfway through the baking.
# Notes:
01 -
Letting the batter rest helps keep the muffins from spreading too much.
02 -
Make sure all your ingredients are at room temperature.
03 -
Leave enough space between the muffin scoops on the tray.