Blueberry Muffin Tops Recipe

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Sweet breakfast cookies perfect for a brunch. The best part of the muffin is the top so you can enjoy it without any waste!
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Servings:
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Ingredients
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon almond extract
  • 2 teaspoons lemon zest
  • 1 cup frozen blueberries, thawed, drained
Directions
PREP
15 mins
COOK
15 mins
READY IN
1 hr 30 mins
In a small bowl, combine flour, baking powder and salt in a bowl; set aside.

In a mixer bowl, 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 folding.

Refrigerate the dough for at least 1 hour.

Preheat oven to 375 degrees.

Shape into large balls. Bake for 13-15 minutes, or until slightly golden brown on the bottom. Do not overbake.

Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool all the way.

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