Wild Blueberry Muffin Tops
Serves: yields 10
  • 1¾ cup self-rising flour
  • 2 tbsp honey
  • ½ tsp Kosher salt
  • ¼ cup cold unsalted butter
  • 1 cup frozen wild blueberries
  • 2 large eggs, lightly beaten
  • ¼ cup milk
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and then set side.
  2. In a large bowl, sift together the flour and salt (a wire whisk is great for this). Using a pastry cutter or two knives, cut the ¼ cup of cold butter into the flour mixture until it looks like coarse crumbs. Fold in the honey and frozen blueberries.
  3. Add the lightly beaten eggs to the bowl. Stir until just combined. Add the milk and stir again. The dough will be sticky, and you want to stir it until there's no visible flour.
  4. Using a large cookie scoop or a heaping tablespoon, drop the batter into lumps on the prepared cookie sheet.
  5. Bake for 18-20 minutes, until cooked through and golden.
  6. Enjoy hot from the oven or let cool and store in an airtight container at room temperature for up to two days.
Recipe by Maine Course at http://mainecourse.bangordailynews.com/2016/02/02/recipes/wild-blueberry-muffin-tops/