Blueberry Muffin Tops Recipe

Name: Blueberry Muffin Tops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/8 cup unsalted butter; 1/3 cup whole milk; 1 large egg; 1 large egg yolk; 3/4 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 3/4 cup sugar; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 2 cups fresh blueberries (12 oz); For topping; 3 tablespoons cold unsalted butter, cut into bits; 1/2 cup all-purpose flour; 3 1/2 tablespoons sugar

Servings: persons

3/8 cup unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)
For topping
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

1
Special equipment: 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans Preheat oven to 375 degrees.
2
Place rack in top third of oven.
3
Generously butter muffin pans.
4
Melt butter in a small saucepan over moderately low heat, then remove from heat.
5
Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
6
Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.
7
Fold in blueberries.
8
Divide batter among 12 muffin cups, spreading evenly.
9
Make topping and bake muffins: Use fingertips to combine topping ingredients until crumbly.
10
Sprinkle evenly over batter in cups.
11
Bake until golden, about 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
12
Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.
13
Serve warm or at room temperature.

773

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/8 cup unsalted butter, 1/3 cup whole milk, 1 large egg, 1 large egg yolk, and more.

Yes, Blueberry Muffin Tops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Muffin Tops

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