Ingredients and Weight:
- 1½ cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- ½ cup vegetable oil
- 1 cup fresh blueberries
- ½ teaspoon vanilla extract (optional)
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F. Line a sheet pan with parchment paper for easy removal later.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract (if using).
- Pour the liquid ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Using a cookie scoop or spoon, place the muffin top mixture onto the prepared sheet pan.
- Bake for 25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Nutritional Information: (Per serving)
Calories: 250
Fat: 12g
Carbohydrates: 35g
Protein: 4g
Fiber: 2g
Sugar: 18g
Dish Characteristics:
- Crispy on the outside, soft and moist on the inside.
- Blueberries add a tart and natural flavor that pairs well with the sweet muffin top.
- Suitable for both breakfast and snack time.
User Comments:
- "These muffin tops were so good! The blueberries gave it a nice flavor." - John Doe
- "Easy to make and my family loved it! Will definitely make again." - Jane Smith
- "The texture was perfect, and the blueberries were a great addition." - Michael Johnson
Special Precautions and Tips:
- Be sure to use fresh blueberries for best results. If using frozen, allow them to thaw first and drain any excess moisture.
- Do not overmix the batter; this can lead to tough muffins. Mix until just combined.
- For extra flavor, add a sprinkle of cinnamon or nutmeg to the dry ingredients.
