Crispy Blueberry Muffin Tops (Print Version)

# Ingredients:

→ Muffin Base

01 - All-purpose flour plus extra for berries
02 - Baking powder
03 - Baking soda
04 - Kosher salt
05 - Softened unsalted butter
06 - Granulated sugar
07 - Vanilla extract
08 - Room temperature egg
09 - Neutral oil
10 - Room temperature buttermilk
11 - Fresh blueberries

→ Streusel Topping

12 - All-purpose flour
13 - Rolled oats
14 - Packed light brown sugar
15 - Kosher salt
16 - Melted unsalted butter
17 - Vanilla extract

→ Optional

18 - Powdered sugar for dusting

# Instructions:

01 - Mix dry ingredients. Cream butter, sugar, vanilla. Add egg, oil. Alternate flour mix and buttermilk
02 - Dust blueberries with flour, fold in. Rest batter 30 minutes
03 - Mix dry ingredients, stir in melted butter and vanilla until crumbly
04 - Heat oven to 400°F. Scoop batter onto lined sheets, top with streusel
05 - Cook 11-13 minutes, rotating halfway

# Notes:

01 - Resting batter prevents spreading
02 - Room temperature ingredients important
03 - Leave space between muffin tops

Back