Blueberry Muffin Tops

Blueberry Muffin Tops

INGREDIENTS

Batter 

• 1/2 cup (113 grams) organic salted butter, softened
• 113 grams (1/2 cup) packed organic light brown sugar
• 1/2 cup organic Greek yogurt
• 2 organic bananas, very ripe
• 255 grams (2 cups) organic all purpose flour 
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon organic cinnamon 
• 2 cups Stahlbush Island Farms Organic Frozen Blueberries 
  
  Topping
• Organic turbinado sugar

INSTRUCTIONS

• In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar. Mix on low until combined and there are no butter chunks.
• Add in the yogurt and the bananas and mix to combine completely. 
• In a separate bowl, add the flour, baking powder, sea salt, and cinnamon and swirl together. Add into the mixing bowl with the butter and mix on low to combine into a batter. 
• Refrigerated batter for 30 minutes. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. 
• Fold in the frozen blueberries, no need to thaw them! 
• Scoop, using a 3-tablespoon scoop, into 12 balls onto the prepared baking sheets (6 scoops per sheet). Sprinkle the tops with turbinado sugar.
• Bake for 20 to 25 minutes or until the tops look puffy and set and the edges are lightly golden brown. Allow to cool completely on the baking sheets.
• Store in an airtight container for up to 3 days.