Over the Top Blueberry Muffins

The breakfast classic made better with an oversized, crisp, sweet muffin top and plenty of tangy blueberries.I try to make a habit of going back from time-to-time to retry my recipes from the past, and recently I decided to pit my two blueberry muffin recipes against each other. The recipe from my second book, I’m Just Here For The Food, was designed to be kind of course and rustic, and the one from Good Eats was formulated to be softer and more cupcake-like. And I decided I didn’t like either of them. But a hybrid blueberry muffin is just right. Oh, and I upped the portion, not because we need bigger muffins, but because everybody likes a muffin top. Both U.S. standard and metric measurements are listed, but for deliciously consistent results, go metric.This recipe first appeared on altonbrown.com.Photo by Lynne Calamia

• Time: 60 min
• Servings: 13

Source: Alton Brown

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