Blueberry Muffin Tops
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
48
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 tbsps
Unsalted Butter1 cup
Whole Milk3 tsp
Vanilla1 cup
All-Purpose Flour3.5 tbsps
Sugar1.5 tsps
Baking Powder3 tsp
Salt2 cups
Blueberry (fresh 12 ounces)Directions:
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* Muffin top pans are available at cookware shops and cooking
2
Com
3
To make the batter: Put oven rack in upper third of oven and preheat to 375 degrees F
4
Generously butter muffin pans
5
Melt butter in a small saucepan over moderately low heat, then remove from heat
6
Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well
7
Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined
8
Fold in blueberries gently but thoroughly
9
Divide batter among 12 muffin cups, spreading evenly
10
To make the topping and bake muffins: Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups
11
Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes
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