Yield: 12 muffins
- 6 Tbsp butter
- ⅓ C whole milk
- 1 large egg
- 1 large egg yolk
- ¾ tsp vanilla extract
- 1 ½ C flour
- ¾ C sugar
- 1 ½ tsp baking powder
- ¾ tsp salt
- 2 C (12 oz) blueberries
FOR TOPPING:
- 3 Tbsp cold butter, cut into ½ inch cubes
- ½ C flour
- 3 ½ Tbsp sugar
Preheat oven to 375. Prepare muffin cups.
Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in blueberries.
Divide batter among muffin cups and spread evenly.
TOPPING: combine all topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick comes out clean, 18-20 minutes. Cool in a pan on a rack for 15 minutes, then run a knife around edges of muffin tops and remove from cups.
Gourmet