Blueberry Muffin Tops

Total Time: 1 hr 18 mins Preparation Time: 1 hr Cook Time: 18 mins

Ingredients

• Servings: 12
• 3/8 cup unsalted butter
• 1/3 cup whole milk
• 1 large egg
• 1 large egg yolk
• 3/4 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 cups fresh blueberries (12 oz)
• 3 tablespoons cold unsalted butter, cut into bits
• 1/2 cup all-purpose flour
• 3 1/2 tablespoons sugar

Recipe

• 1 special equipment: 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans preheat oven to 375 degrees.
• 2 place rack in top third of oven.
• 3 generously butter muffin pans.
• 4 melt butter in a small saucepan over moderately low heat, then remove from heat.
• 5 whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
• 6 whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.
• 7 fold in blueberries.
• 8 divide batter among 12 muffin cups, spreading evenly.
• 9 make topping and bake muffins: use fingertips to combine topping ingredients until crumbly.
• 10 sprinkle evenly over batter in cups.
• 11 bake until golden, about 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• 12 cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.
• 13 serve warm or at room temperature.