Blueberry Muffin Tops

We made it to Alaska! Our travels started at 3:00 am Brooklyn time, so between the sleep deprivation, jet lag, and the 19 hour days, everything still feels a little surreal. Even so, it is good to be back home! In honor of my trip, this week’s recipes will focus on the foods I grew up on. But before we get to the recipe, here are some pics of Alaska!

Daylight at 4:00 am
Mountains and glaciers
Lazy river from the float plane

If Alaska had a state fruit, the blueberry would be the main contender. Blueberries are one of the few commercially-available fruits that grow wild in Alaska, and it is not uncommon to open an Alaskan’s freezer in late august to find it filled with low bush blueberries freezing on trays. Though the wild Alaskan version is smaller and more sour than the blueberries grown in the lower 48, hot blueberry muffins with butter always remind me of my childhood.

That is why, in spite of my sensitive stomach, the classic blueberry muffin will always be a tasty part of my life.

If you also malabsorb fructans, or are just at a point in your life where you don’t bother eating junk food unless its the most delicious junk food, then decrease your muffin portions by only eating the top! I’m not advocating for wasting food! Instead, we should toss our clunky, cabinet cluttering muffin tins, and only make the tops to begin with! Who’s with me?!

Blueberry muffin tops

Blueberry Muffin Tops

1 cup whole wheat flour

1 1/4 cup all purpose flour

1/2 tsp baking soda

1 1/2 tsp baking powder

3/8 tsp salt

1/4 cup butter, at room temperature

2 eggs

2 tsp vanilla extract

1/2 cup yogurt

1 1/2 cup blueberries

Preheat oven to 375 degrees.

In a medium mixing bowl, mix flours, baking soda, and baking powder. Set aside.

In a large mixing bowl, using an electric mixer, beat together butter and sugar until the butter is light in color and fluffy, about two minutes, scraping down the side of the bowl. Add eggs, one at a time, beating until each is incorporated. Add salt, yogurt, and vanilla. Beat until incorporated.

Slowly add dry ingredients to wet ingredients, beating on low until fully incorporated, scraping down the sides of the bowl. The mixture will be thick.

Fold in blueberries.

Line two baking trays with parchment paper. Using a large spoon or ice cream scoop, place 1/4 cup scoops of batter on trays about 2 inches apart. Place in oven and cook for 18-24 minutes, until a toothpick poked into the center of a muffin comes out clean. Serve hot with butter.

Makes 12-16 muffin tops.

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