Blueberry Muffin Tops

Vegetarian
Blueberry Muffin Tops
45 min.
12
89kcal

Suggestions


Indulge in the delightful taste of homemade Blueberry Muffin Tops, a perfect treat for your morning meal or brunch gatherings! These muffin tops are not only vegetarian but are also easily made in just 45 minutes, making them an ideal choice for those busy mornings when you still want to enjoy something delicious and wholesome.

With a light and fluffy texture, each bite is bursting with fresh blueberries that provide a naturally sweet and tangy flavor. The buttery crumb topping adds an irresistible crunch, ensuring they are as delightful to the eyes as they are to the palate. At only 89 calories each, these muffin tops are a guilt-free pleasure that you can feel good about enjoying.

The aroma of freshly baked blueberry muffins wafting through your kitchen will surely entice everyone in your home and create a warm, inviting atmosphere. Whether you serve them warm alongside a steaming cup of coffee or let them cool to enjoy later, they are a versatile treat that can bring comfort and joy to any occasion.

Whether you're feeding a crowd or indulging in a solitary morning treat, these Blueberry Muffin Tops are sure to become a favorite. So gather your ingredients and get ready to bake; your taste buds will thank you!

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 E:0.33mg
2.2%
Vitamin B3:0.44mg
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