Blueberry Muffin Tops
photo by Experimental Spirit
- Ready In:
- 1hr 18mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 88.72 ml unsalted butter
- 78.78 ml whole milk
- 1 large egg
- 1 large egg yolk
- 3.69 ml vanilla extract
- 354.88 ml all-purpose flour
- 177.44 ml sugar
- 7.39 ml baking powder
- 3.69 ml salt
- 473.18 ml fresh blueberries (12 oz)
-
For topping
- 44.37 ml cold unsalted butter, cut into bits
- 118.29 ml all-purpose flour
- 51.76 ml sugar
directions
- 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.
- Place rack in top third of oven.
- Generously butter muffin pans.
- Melt butter in a small saucepan over moderately low heat, then remove from heat.
- Whisk in milk, then whisk in 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.
- Divide batter among 12 muffin cups, spreading evenly.
- Make topping and bake muffins: Use fingertips to combine topping ingredients until crumbly.
- Sprinkle evenly over batter in cups.
- Bake until golden, about 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.
- Serve warm or at room temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
SweetPnut
Chicago, IL
I never bothered to fill out this section and since I visit this site SO OFTEN I figured I should. I love to cook but being a college student cooking for myself, I sometimes find it hard to come up with new dishes to try. I love to cook though, enjoy entertaining others, hosting parties and baking (especially at Christmas time!).