Blueberry Muffin Tops - Master recipes

Name: Blueberry Muffin Tops - Master recipes
Ingredients: For the batter -; 1 1/3 cups (182g) all-purpose flour plus 1 teaspoon for dusting the blueberries -; 1 1/4 teaspoons baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon kosher salt -; 4 tablespoons (56g) unsalted butter, softened -; 1/2 cup plus 2 tablespoons (135g) granulated sugar -; 1 1/4 teaspoons vanilla extract -; 1 large egg, at room temperature -; 4 teaspoons neutral oil, such as canola or vegetable -; 1/2 cup low-fat buttermilk, at room temperature -; 1 1/3 cups (7 1/4 ounces) fresh blueberries, washed and well dried -; For the streusel and finishing -; 2/3 cup (85g) all-purpose flour -; 1/3 cup (37g) rolled oats -; 1/3 cup (65g) light brown sugar, tightly packed -; 4 tablespoons (56g) unsalted butter, melted -; 1/2 teaspoon vanilla extract -; Powdered sugar, as needed for dusting (optional) -

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Prepare the batter: In a small bowl, whisk together 1 1/3 cups flour, baking powder, baking soda, and salt to combine and set aside. Add the butter, sugar, and vanilla extract to the bowl of a...

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Ingredients

For the batter -
1 1/3 cups (182g) all-purpose flour plus 1 teaspoon for dusting the blueberries -
1 1/4 teaspoons baking powder -
1/2 teaspoon baking soda -
1/2 teaspoon kosher salt -
4 tablespoons (56g) unsalted butter, softened -
1/2 cup plus 2 tablespoons (135g) granulated sugar -
1 1/4 teaspoons vanilla extract -
1 large egg, at room temperature  -
4 teaspoons neutral oil, such as canola or vegetable  -
1/2 cup low-fat buttermilk, at room temperature -
1 1/3 cups (7 1/4 ounces) fresh blueberries, washed and well dried -
For the streusel and finishing -
2/3 cup (85g) all-purpose flour -
1/3 cup (37g) rolled oats -
1/3 cup (65g) light brown sugar, tightly packed -
4 tablespoons (56g) unsalted butter, melted  -
1/2 teaspoon vanilla extract -
Powdered sugar, as needed for dusting (optional) -