Name: Blueberry Muffin Tops
Total time: 55 min
Yield: 12 servings
Ingredients: 1/2 cup unsalted butter, softened to room temperature; 1/2 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 1 tsp lemon zest; 1 1/4 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1/4 cup whole milk; 1 cup fresh blueberries; 2 tbsp unsalted butter, room temperature; 5 tbsp all-purpose flour; 2 tbsp granulated sugar

Estimate, per serving

Cal: 237
Protein: 3g
Carbs: 29.6g
Fat: 12.2g
Sodium: 161mg
Fiber: 0.8g

Ingredients

unsalted buttersoftened to room temperature: 0.08 cup0.08 cup
granulated sugar: 0.08 cup
egg: 10.17 tbsp
vanilla extract: 0.17 tsp
lemon zest: 0.17 tsp
all-purpose flour: 0.21 cups
baking powder: 1/4 tsp
baking soda: 0.04 tsp
salt: 0.08 tsp
whole milk: 0.04 cup0.04 cup
fresh blueberries: 0.17 cup
unsalted butterroom temperature: 1/3 tbsp1/3 tbsp
all-purpose flour: 0.05 tbsp
granulated sugar: 1/3 tbsp

Method

01Preheat oven to 375°F. Line a sheet pan with parchment paper.
02Cream butter and sugar until light and fluffy, about 2 to 3 minutes.
03Beat in egg and vanilla until incorporated.
04Add flour, baking powder, baking soda, and salt. Mix until combined.
05Pour in milk and stir until a very thick batter forms.
06Toss blueberries with 1 tbsp flour, then fold into batter.
07Chill batter in refrigerator for at least 30 minutes.30 min
08While batter chills, rub butter, flour, and sugar together with fork or fingers until fine crumbs form for streusel.
09Scoop batter with 3 tbsp cookie scoop without flattening. Roll top and sides in streusel, leaving bottom bare. Space 3 inches apart on parchment.
10Bake 12 to 15 minutes until edges brown and tops turn golden.15 min
11Cool completely on wire rack.

Fits

Vegetarian
Egg-free