Blueberry Muffin Tops

• 份量: 10 servings
• 准备时间: 40 minutes
• 总时间: 55 minutes

配料

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup whole milk

1 cup fresh blueberries

2 tablespoons unsalted butter, room temperature

1/4 cup + 1 tablespoon all-purpose flour

2 tablespoons granulated sugar

步骤

Preheat the oven to 375°F / 190˚C. Line a sheet pan with parchment paper.

In a large bowl, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes.

Beat in the egg and vanilla until completely incorporated.

Add in the flour, baking powder, baking soda, and salt. Mix until combined.

Pour in the milk and stir with a spatula or wooden spoon until a very thick batter forms.

In a small bowl, mix together the blueberries with about a tablespoon of flour, then fold the flour-coated blueberries into the batter.

Move the muffin tops to the refrigerator and let them chill for at least 30 minutes.

While the batter chills, make the streusel topping. Add the butter, flour, and sugar to a small bowl and use a fork or your fingers to rub the butter into the dry ingredients.

Scoop out the batter with a 3 tablespoon cookie scoop. Don't smush it down at all. Roll the top and sides of the ball in streusel, leaving the bottom un-streuseled. Place on the parchment-lined sheet pan, leaving about 3 inches on all sides between each dough ball.

Bake for 12–15 minutes, until the very edges of the muffin tops begin to brown and the muffin tops start to become golden brown on top.

Let cool completely on a wire rack before enjoying.

营养

• 每份大小: 1 muffin top
• 卡路里: 237
• 总脂肪: 12.2 g
• 饱和脂肪: 7.4 g
• 反式脂肪: 0 g
• 胆固醇: 49.2 mg
• 钠: 161 mg
• 总碳水化合物: 29.6 g
• 膳食纤维: 0.8 g
• 总糖: 14.1 g
• 蛋白质: 3 g