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Blueberry Muffin Tops Recipe

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This recipe for Blueberry Muffin Tops is from The lugassy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 stick (6 tablespoons/3 oz/85g) unsalted butter
1/3 cup whole milk
1 large whole egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon lemon zest (optional)
2 cups fresh or frozen blueberries

Topping:
3 tablespoons (1.5 oz/42g) COLD unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons granulated sugar
Directions:
Directions:
1. Put oven rack in upper third of oven and preheat oven to 375°F (190°C). Generously butter muffin pans.

2. Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, egg yolk, and vanilla extract until combined well.

3. Whisk together flour, sugar, baking powder, salt, and lemon zest (if using) in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly (if using frozen blueberries, do not thaw. Also, whether using fresh or frozen blueberries, toss blueberries in a little flour so the berries don't sink to bottom of muffins or muffin tops).

4. Divide batter among the 12 muffin cups, spreading evenly.

For Topping and Baking Muffins:
5. Rub together all topping ingredients in a bowl with your fingertips until crumbly, then gently pat evenly over batter in cups.

6. Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 22 minutes.

7. Cool muffins in pans on wire rack for 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.

 

 

 

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