Thursday, August 23, 2012
Top O the (Blueberry) Muffin to You!
I failed to get any kind of decent photo of these, and its a shame because they really are very tasty! Even Adam raved about them, twice. Which let me tell you, that doesn't happen often. They are perfect for company or to throw in the freezer, individually wrapped, for a snack or breakfast on the go. Personally, I would throw in more blueberries next time. I will also put in some of the juice to make them more blueberry throughout, like the original posters photos. Either way, it's Goodbye stumps and hello tops. Oh, and try to not think of the Seinfeld episode while you bake and eat these - I bet you can't do it!
Blueberry Muffin Tops (from Iowa Girl Eats)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup salted butter, softened
1 cup sugar
1/3 cup milk
1 teaspoon almond extract (I used vanilla and everything was still a-ok)
2 teaspoon lemon zest, about 1 lemon
1 cup frozen blueberries, thawed and drained
Preheat oven to 375 degrees.
Combine flour, baking powder, and salt in a bowl, set aside.
In the bowl of your mixer, cream together butter and sugar until well combined. Add in egg and beat until combined. Add milk, almond extract and lemon zest then beat until combined.
Slowly add dry ingredients into the wet ingredients, and mix until combined. Gently fold in blueberries. The dough will seem too thick, but just keep at it!
Refrigerate the dough for at least one hour, then shape into large balls.
Bake 6 to a baking sheet for 13-15 minutes, or until slightly golden brown on the bottom, and set on top.
Do not overbake, Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool all the way. If you don't plan to eat these all immediately, once they cool wrap each top in plastic wrap and then put them all into a gallon freezer ziploc and freeze.