Blueberry muffin tops


Alan Bennett

Makes: 20 servings

Prep Time: 20 mins

Cook Time: 15 mins



6 tablespoons unsalted butter

1/3 cup whole milk

1 eggs

1 egg yolks

1 teaspoon pure vanilla extract

1 1/2 cup all-purpose flour

3/4 cup plus 2 tablespoons sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups blueberries - fresh, fresh

Topping Ingredients

4 1/2 tablspoons unsalted butter, cut into bits and frozen

1 cup all-purpose flour

1/2 cup brown sugar, firmly packed


Preheat oven to 350F

To make Muffin batter:

1. melt butter in a pan on stove top over low heat or in a measuring cup in the microwave.

2. Whisk in the milk, egg and yolk, and vanilla until well blended.

3. Stir together the flour, granulated sugar, baking powder, and salt in a large bowl.

4. Pour in the milk mixture and stir together until just combined. Fold in the blueberries gently but thoroughly.

To make the Topping:

Combine the frozen butter, flour, and brown sugar in a food processor and pulse until combined and it resembles a very coarse meal.

Spoon the batter 2 heaping tablespoons at a time onto a nonstick baking sheet, spread to about 1/2" thick, and sprinkle generously with the topping.

Bake until a cake tester comes out clean, about 15 minutes.

Store at room temperature under a cake dome.

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