Blueberry Muffin Tops
This recipe comes from Better Baking, by Genevieve Ko. I recently picked up this book, and so far it's been great. The recipes utilize a lot of lesser-known grains, like spelt and millet. This recipe include whole wheat flour and the muffins have a nice hearty flavor. The blueberries are abundant!
YIELD: 12-18 muffins (depending on how big you make them)
ACTIVE TIME: 10 minutes
TOTAL TIME: 25 minutes
- 1 cup blueberries
- 1/2 teaspoon fresh lemon juice
- 1/3 cup plus 1 tablespoon sugar
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into cubes
- 1/3 cup buttermilk
Preheat oven to 375
Toss blueberries with lemon juice and 1 tablespoon of sugar in a small bowl.
Whisk both flours, baking powder, baking soda, salt, and sugar in a large bowl. Add butter and cut with fingers or pastry cutter to create coarse crumbs. Add the buttermilk and the blueberries and gently fold until the dry ingredients are evenly mixed with the wet ingredients to form large clumps.
Drop the dough (with fingers or a spoon) onto sheets lined with parchment paper, spacing 2 inches apart.
Bake in the middle rack until golden brown, about 12-15 minutes.
Cool on a wire rack.