Blueberry Muffin Tops

By rperlowitz

Ingredients

• For Batter:
• 3/4 stick (6 T.) butter
• 1/3 c. whole milk
• 1 large egg
• 1 large yolk
• 3/4 t. vanilla
• 1 1/2 c. flour
• 3/4 c. sugar
• 1 1/2 t. baking powder
• 3/4 t. salt
• 2 c. (12 oz) fresh or frozen blueberries
• For Topping:
• 3 T. cold butter, cut into bits
• 1/2 c. flour
• 3 1/2 T. sugar
• special equipment: 2 muffin top pans

Preparation

Step 1

put oven rake in upper third and heat to 375, butter pans

*Make Batter*
Melt butter in a small sauce pan over moderately low heat, then remove from heat. Whisk in milk, then the whole egg, yolk, and vanilla until combined well.
Whisk together flour, sugar, baking powder and salt in a bowl - then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
Divide the batter among the 12 muffin cups
*Make Topping*
Rub together all topping ingredients in a bowl with your finger tips until crumbly, then sprinkle over batter in cups.
*Bake*
Until golden brown and crisp - a wooden pick comes out clean (@ 18 to 20 minutes)
*Cool*
in pans on a rake 15 minutes then run a knife @ the edge and remove from pans.