Blueberry muffin tops
Makes: 20 servings
Prep Time: 20 mins
Cook Time: 15 mins
6 tablespoons unsalted butter
1/3 cup whole milk
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
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.