Blueberry Muffin Tops

Ingredients

• 1 1/3 cups ( 182 g ) 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 ( 56 g ) unsalted butter , softened
• 1/2 cup plus 2 tablespoons ( 135 g ) 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
• 2/3 cup ( 85 g ) all-purpose flour
• 1/3 cup ( 37 g ) rolled oats
• 1/3 cup ( 65 g ) light brown sugar , tightly packed
• 1/2 teaspoon kosher salt
• 4 tablespoons ( 56 g ) unsalted butter , melted
• 1/2 teaspoon vanilla extract
• Powdered sugar , as needed for dusting (optional)

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