Blueberry Muffin Tops

Vegetarian
Blueberry Muffin Tops
45 min.
12
89kcal

Suggestions


Welcome to a delightful morning treat that will elevate your brunch game: Blueberry Muffin Tops! Perfectly golden and crisp, these delightful muffin tops are loaded with fresh blueberries, making them an irresistible addition to any breakfast table. Imagine the sweet aroma filling your kitchen as they bake to perfection at 375°F, creating a warm and inviting atmosphere that beckons everyone to gather around.

These muffin tops are not only scrumptious but also easy to prepare, taking just 45 minutes from start to finish. With a focus on wholesome ingredients, they are a vegetarian option that doesn’t compromise on flavor. Each muffin top is a guilt-free indulgence at only 89 calories, allowing you to enjoy a little sweet treat without the worry. Whether you serve them fresh out of the oven or let them cool to room temperature, they are perfect companion to your morning coffee or afternoon tea.

Make them for a weekend brunch with friends or as an easy breakfast option for your family during busy weekdays. With a pleasantly light texture and a pop of juicy blueberries in every bite, these muffin tops are guaranteed to put a smile on your face. So, preheat your oven and get ready to enjoy these delectable Blueberry Muffin Tops that will soon become a favorite in your home!

Ingredients

  • 1.5 teaspoons double-acting baking powder 
  • 12 oz blueberries fresh
  • 0.5 cup flour all-purpose
  • 0.8 teaspoon salt 
  • 3.5 tablespoons sugar 
  • tablespoons butter unsalted cold cut into bits
  • 0.8 teaspoon vanilla 
  • large eggs whole
  • 0.3 cup milk whole
  • large egg yolk 

Equipment

  • bowl
  • sauce pan
  • oven
  • knife
  • whisk
  • skewers
  • muffin liners

Directions

  1. Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
  2. Melt butter in a small saucepan over moderately low heat, then remove from heat.
  3. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
  4. Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
  5. Divide batter among 12 muffin cups, spreading evenly.
  6. Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
  7. Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
  8. Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.
  9. Serve warm or at room temperature.
  10. *Available at cookware shops and cooking.com.

Nutrition Facts

Calories89kcal
Protein7.66%
Fat39.22%
Carbs53.12%

Properties

Glycemic Index
26.26
Glycemic Load
6.94
Inflammation Score
-2
Nutrition Score
2.9708695619003%

Flavonoids

Cyanidin
2.4mg
Petunidin
8.94mg
Delphinidin
10.04mg
Malvidin
19.16mg
Peonidin
5.75mg
Catechin
1.5mg
Epigallocatechin
0.19mg
Epicatechin
0.18mg
Luteolin
0.06mg
Kaempferol
0.47mg
Myricetin
0.37mg
Quercetin
2.17mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:89.26kcal
4.46%
Fat:3.98g
6.13%
Saturated Fat:2.21g
13.79%
Carbohydrates:12.14g
4.05%
Net Carbohydrates:11.32g
4.12%
Sugar:6.71g
7.46%
Cholesterol:39.14mg
13.05%
Sodium:208.34mg
9.06%
Alcohol:0.09g
100%
Alcohol %:0.2%
100%
Protein:1.75g
3.5%
Manganese:0.13mg
6.71%
Selenium:4.05µg
5.79%
Vitamin K:5.77µg
5.5%
Calcium:45.35mg
4.54%
Vitamin B2:0.08mg
4.43%
Phosphorus:41.46mg
4.15%
Vitamin B1:0.06mg
3.97%
Folate:15.36µg
3.84%
Vitamin C:2.75mg
3.33%
Fiber:0.82g
3.29%
Vitamin A:156.68IU
3.13%
Iron:0.49mg
2.73%
Vitamin B3:0.44mg
2.2%
Vitamin E:0.33mg
2.2%
Vitamin B5:0.19mg
1.93%
Vitamin D:0.29µg
1.91%
Vitamin B12:0.11µg
1.79%
Vitamin B6:0.03mg
1.67%
Copper:0.03mg
1.45%
Zinc:0.2mg
1.33%
Potassium:46.27mg
1.32%
Magnesium:4.47mg
1.12%
Source:Epicurious