Blueberry Muffin Tops

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

Ingredients

• 7 tablespoons butter
• 1/3 cup half-and-half cream or 1/3 cup full-fat milk
• 1 large whole egg
• 1 egg yolk (save the for another use)
• 1 teaspoon almond extract or 1 teaspoon vanilla
• 1 1/2 cups flour
• 3/4 cup sugar (use more for a sweeter muffin top)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 cups fresh blueberries
• 3 tablespoons cold butter, cut into small pieces (no substitutes)
• 1/2 cup flour
• 4 tablespoons sugar
• 1/2 teaspoon cinnamon (optional)

Recipe

• 1 set oven to 375 degrees (second-lowest oven rack).
• 2 butter one 1/2-cup muffin top tin/pan (4x1/3-inch), or use 12 regular muffin tins (do not line with paper liners, just grease very well!).
• 3 for the topping: in a small bowl mix all ingredients together using your fingers until crumbly; set aside.
• 4 for the muffin tops: melt butter in the microwave or in a small saucepan over low heat; remove from the heat and whisk in the half and half cream or full-fat milk, then whisk in the whole egg, egg yolk and almond extract (or vanilla if using) until well combined.
• 5 in a small bowl mix together flour, sugar, baking powder and salt, the add to the milk mixture, mixing with a wooden spoon just until combined.
• 6 gently fold in the blueberries until combined.
• 7 divide the batter between 12 muffin top tins or 12 regular size muffin
• 8 sprinkle the tops of each muffin with the prepared topping.
• 9 bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
• 10 cool in the pans for about 12-15 minutes, then run a sharp knife around the edges of each muffin top, then carefully remove from tins.
• 11 best served warm.