Blueberry Muffin Tops
February 06, 2015
Categories: Breakfast, Fruit, Blueberry, Brunch, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Potluck, Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy more
"You don't need any muffin top pans for this you can use regular size muffin tins they just won't be as full or as wide. I have made this using dried cranberries, any dried fruit would work fine. This recipe made using fresh blueberries, if using frozen, baking times may need to be increased slightly"
- Serving Size: 1 (88.2 g)
- Calories 256.2
- Total Fat - 10.9 g
- Saturated Fat - 6.5 g
- Cholesterol - 58.9 mg
- Sodium - 290.5 mg
- Total Carbohydrate - 36.8 g
- Dietary Fiber - 1.2 g
- Sugars - 19.6 g
- Protein - 3.5 g
- Calcium - 63.4 mg
- Iron - 0.5 mg
- Vitamin C - 2.4 mg
- Thiamin - 0 mg
Step by Step Method
Preheat oven to 350 degrees F (set oven rack to second-lowest position).
Butter one 1/2-cup muffin top tin/pan (4x1/3-inch) or use 12 regular muffin tins (do not line with paper liners, just grease very well!).
TO MAKE THE TOPPING
In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
FOR THE MUFFIN TOPS
Melt butter in the microwave or in a small saucepan over low heat; remove from the heat and whisk milk, then whisk in the whole egg, egg yolk and almond extract (or vanilla if using) until well combined.
In small bowl mix together flour, sugar, baking powder and salt, the add to the milk mixture, mixing with a wooden spoon JUST until combined.
Gently fold in the blueberries until combined.
Divide the batter between 12 muffin top tins or 12 regular size muffin
Sprinkle the tops of each muffin with the prepared topping.
Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
Cool in the pans for about 12-15 minutes, then run a sharp knife around the edges of each muffin top, then carefully remove from tins.
Best served warm.
Tips & Variations
No special items needed.