Description
These Blueberry Muffin Tops are a delightful twist on traditional muffins, offering a tender and moist crumb with bursts of fresh blueberries in every bite. Perfect for a quick breakfast or a sweet snack!
Ingredients
Units
Scale
Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus extra for sprinkling
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, plus 1 tablespoon for coating blueberries
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup buttermilk
- 1 cup fresh blueberries
Topping:
- 1/2 cup fresh blueberries
Instructions
- Preheat oven: Preheat oven to 350°F and line baking sheets with Silpat mats.
- Cream butter and sugar: In a large bowl, cream butter and 1/2 cup sugar until fluffy.
- Add wet ingredients: Mix in egg and vanilla until combined.
- Combine dry ingredients: Add 1 cup flour, salt, baking powder, and baking soda; mix gently.
- Add buttermilk and blueberries: Stir in buttermilk and fold in blueberries coated with flour.
- Shape dough: Divide dough into 10 portions on baking sheets.
- Add toppings: Place extra blueberries on top of each portion.
- Bake: Bake for about 20 minutes until set and slightly golden. Rotate sheets midway through baking.
- Cool: Allow to cool on sheets for 10 minutes before serving.
Notes
- If adjusting batch size, remember to modify baking time accordingly.
Nutrition
- Serving Size: 1 muffin top
- Calories: 183 kcal
- Sugar: 11g
- Sodium: 182mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 43mg
