Blueberry Muffin Tops

Ingredients

unsalted buttersoftened to room temperature

Dairy-freeolive oil

0.17 cup0.17 cup

granulated sugar

0.17 cup

egg

1

vanilla extract

1/3 tsp

lemon zest

1/3 tsp

all-purpose flour

0.42 cups

baking powder

1/2 tsp

baking soda

0.08 tsp

salt

0.17 tsp

whole milk

Dairy-freeoat milk

0.08 cup0.08 cup

fresh blueberries

1/3 cup

unsalted butterroom temperature

Dairy-freeolive oil

2/3 tbsp2/3 tbsp

all-purpose flour

1/8 tbsp

granulated sugar

2/3 tbsp

Method

1. 01Preheat oven to 375°F. Line a sheet pan with parchment paper.
2. 02Cream butter and sugar until light and fluffy, about 2 to 3 minutes.
3. 03Beat in egg and vanilla until incorporated.
4. 04Add flour, baking powder, baking soda, and salt. Mix until combined.
5. 05Pour in milk and stir until a very thick batter forms.
6. 06Toss blueberries with 1 tbsp flour, then fold into batter.
7. 07Chill batter in refrigerator for at least 30 minutes.30 min
8. 08While batter chills, rub butter, flour, and sugar together with fork or fingers until fine crumbs form for streusel.
9. 09Scoop batter with 3 tbsp cookie scoop without flattening. Roll top and sides in streusel, leaving bottom bare. Space 3 inches apart on parchment.
10. 10Bake 12 to 15 minutes until edges brown and tops turn golden.15 min
11. 11Cool completely on wire rack.

Fits

• Vegetarian
• Egg-free