I do a lot of baking.  No one has ever asked me to bake muffin bottoms.Blueberry Muffin Tops(Loosely based on a recipe from epicurious)Makes 6 muffin tops.
For the crumble topping:2 TB cold butter, cut into pieces1/4 c. flour2 TB sugar 
For the muffin:3/4 c. a.p. flour3/4 tsp. baking powder1/2 tsp. salt1/4 c. sugar3 TB melted butter3 TB milk or (even better) sour cream1 egg1/2 tsp. vanilla extract1 c. fresh blueberries 
First, make the topping.  Mix dry ingredients together in a bowl.  Rub the butter in with your fingers until crumbles form.  Put this bowl in the fridge or freezer while make the muffin batter.
Preheat oven to 350ºF, generously butter muffin top pan.  Mix the flour, baking powder, and salt in a bowl.  In a larger bowl, mix the sugar, melted butter, milk or sour cream, egg, and vanilla.  Add the dry into the wet in 3 parts, gently folding the blueberries in with the third.  Scoop about 1/4 c. for each muffin top.  Generously top with crumble.  Bake for 12-15 minutes, or until the edges turn a light golden brown.  Cool in pan for a minute, then on a cooling rack.

I do a lot of baking.  No one has ever asked me to bake muffin bottoms.

Blueberry Muffin Tops
(Loosely based on a recipe from epicurious)
Makes 6 muffin tops.

For the crumble topping:
2 TB cold butter, cut into pieces
1/4 c. flour
2 TB sugar 

For the muffin:
3/4 c. a.p. flour
3/4 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
3 TB melted butter
3 TB milk or (even better) sour cream
1 egg
1/2 tsp. vanilla extract
1 c. fresh blueberries 

First, make the topping.  Mix dry ingredients together in a bowl.  Rub the butter in with your fingers until crumbles form.  Put this bowl in the fridge or freezer while make the muffin batter.

Preheat oven to 350ºF, generously butter muffin top pan.  Mix the flour, baking powder, and salt in a bowl.  In a larger bowl, mix the sugar, melted butter, milk or sour cream, egg, and vanilla.  Add the dry into the wet in 3 parts, gently folding the blueberries in with the third.  Scoop about 1/4 c. for each muffin top.  Generously top with crumble.  Bake for 12-15 minutes, or until the edges turn a light golden brown.  Cool in pan for a minute, then on a cooling rack.

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