Blueberry Muffin Tops Recipe

Serves: 12 Save

Ingredients (18)

  • 1 1/3 cups (182g) all-purpose flour plus 1 teaspoon for dusting the blueberries
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 tablespoons (56g) unsalted butter, softened
  • 1/2 cup plus 2 tablespoons (135g) granulated sugar
  • 1 1/4 teaspoons vanilla extract
  • 1 large egg, at room temperature
  • 4 teaspoons neutral oil, such as canola or vegetable 
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1 1/3 cups (7 1/4 ounces) fresh blueberries, washed and well dried
  • 2/3 cup (85g) all-purpose flour
  • 1/3 cup (37g) rolled oats
  • 1/3 cup (65g) light brown sugar, tightly packed
  • 1/2 teaspoon kosher salt
  • 4 tablespoons (56g) unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • Powdered sugar, as needed for dusting (optional)

Directions

Learn how to make this recipe at Simply Recipes

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