Blueberry Crumble Muffin Tops
- Dec 29, 2017
Ingredients
For Batter
- ¾ stick (6 tablespoons) unsalted butter
- 1/3 cup whole milk
- 1 whole large egg + 1 large yoke
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour
- ¾ cup sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 2 cups fresh blueberries
For Crumb Topping
- 3 tablespoons cold, unsalted butter cut into bits
- ½ cup all-purpose flour
- 4 tablespoons sugar
Instructions
- Preheat oven to 375° F
- Melt butter in a small saucepan over moderately low heat - When butter is melted, remove from heat and whisk in milk, whole egg, yolk and vanilla until combined well
- Whisk together flour, sugar, baking powder and salt in a bowl
- Add milk mixture to the bowl of dry ingredients and stir until just combined
- Gently but thoroughly fold in the blueberries
- Divide batter among 12 Ruffled Baking Cups spreading evenly
(Hint: Use a cookie sheet for easy transport in and out of the oven) - In a small bowl combine all topping ingredients with your fingertips until crumbly, then sprinkle over batter, gently tapping into the top of batter
- Bake until golden and a wooden pick or skewer inserted into center of muffin comes out clean, 16-19 minutes
- Cool on rack for 15 minutes then serve warm or at room temperature
