Try this Blueberry Lemon Muffin Tops recipe, or contribute your own.
- Carbohydrate 3.974675 g
- Cholesterol 0 mg
- Fat 0.06126 g
- Fiber 0.444000017642975 g
- Protein 0.13711 g
- Saturated Fat 0.005215 g
- Serving Size 1 1 muffin top (21g)
- Sodium 397.35505871557 mg
- Sugar 3.53067498235703 g
- Trans Fat 0.020291 g
- Calories 16 calories
Step-by-step
- Preheat oven to 375. Spray muffin top pan with Pam.
- In small bowl, combine crumb ingredients with fork or pastry cutter until crumbly looking. Set aside.
- In another bowl, combine flour, sugar, baking powder, baking soda, salt, lemon zest.
- In separate bowl whisk together the egg, buttermilk, oil and vanilla.
- Combine buttermilk mixture with the dry ingredients and stir just to combine. Don't over mix.
- Gently stir in blueberries.
- Fill prepared muffin top pan just to edge (don't fill too full).
- Top each muffin with some crumb topping.
- Bake about 18-20 minutes. Remove from oven, let cool.
- Make lemon glaze by whisking lemon juice into powdered sugar, then drizzle glaze over muffin tops.
Golden-brown edges give way to a tender crumb bursting with tart citrus oils and pockets of warm, jammy fruit. These flat-topped pastries capture the best part of a traditional muffin without the dense interior base. Minimizing the flour contact with liquid prevents gluten development, maintaining a delicate texture that benefits from careful mixing. Stir the batter only until dry patches disappear.
Freezing and Scaling Strategies
Baking professionals often freeze unbaked dough portions directly on sheet pans for quick service later. Transfer the frozen rounds to a zipped bag and store them for up to two months. Bake them straight from the freezer by adding three minutes to the standard 375 degree oven timer. Doubling this recipe requires scaling leaveners precisely. Measuring baking powder by weight prevents bitter metallic off-flavors caused by chemical imbalances.
- Fold blueberries in coated with a spoonful of flour to prevent them from sinking.
- Whisk powdered sugar and lemon juice until smooth to avoid clumping in the glaze.
- Cool baked tops completely on a wire rack before drizzling glaze to prevent melting.
