There’s no shame here, I’ll admit it. I only munch on crunchy muffin tops and toss the stumps in the trash. I know, it’s terribly wasteful but the mushy muffin bottoms are just bleh. After a little bit of tweaking to a recipe on the Food Network, the stump conundrum has been solved. No more dreaded muffin bottoms! So, tada, I present to you the blueberry and lemon muffin top!
For the batter (yields 18 muffin morsels):
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup unsalted butter, softened at room temperature
2/3 cup granulated sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup milk
1 cup blueberries
Preheat the oven to 375℉. Then whisk the cake flour, salt, baking powder and baking soda in a bowl.
To the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and mix on medium speed until it’s fluffy. Add the sugar, lemon zest, lemon juice, vanilla extract and egg to the bowl. Mix until well-combined.
With the mixer set on low, alternate the addition of the dry ingredients and the milk. Once it’s incorporated, scrape down the side of the bowl and gently fold in the blueberries.
Then line a baking sheet with a non-stick baking mat or parchment paper spritzed with cooking spray. Using a 1 3/4” cookie scoop, space the batter about 2” apart. Smooth the tops with a damp finger and bake for 10-12 minutes, or until the muffin tops are golden brown.