Blueberry Muffin Tops

Blueberry Muffin Tops (Adapted from Gourmet )

For the batter

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
1/3 cup whole milk
1 whole large egg
1 large yolk
2 teaspoons fresh grated lemon zest
3/4 teaspoon vanilla
2 cups fresh blueberries

For the topping

3 tablespoons chilled unsalted butter, cut into small cubes
1/2 cup all-purpose flour
3 1/2 tablespoons granulated sugar

Preheat oven to 375 degrees with rack set in the upper third of the oven.

In a medium bowl, whisk together flour, sugar, baking powder and salt.

In another medium bowl, whisk together butter, milk, egg, egg yolk, lemon zest and vanilla. Pour wet ingredients into the dry, stirring just until combined. Fold in blueberries.

Evenly divide the batter between the cups of a 12 cup muffin top pan (1/2 cup capacity) coated with cooking spray, spreading the batter to fit inside the wells. If you are using a smaller pan, fill the wells up roughly 3/4 full.

To prepare the topping

In a small bowl, add butter, flour and sugar - rub mixture together until it becomes crumbly - evenly scatter over the tops of the muffin batter.

Place pan into the oven and bake until golden and a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 18 to 20 minutes. If using a smaller pan, start checking at 12 to 14 minutes.

Remove pan from the oven and allow to cool for 10 minutes before carefully transferring the muffin tops to a wire rack to cool.

Makes about 12 full-sized large muffin tops or 20 smaller tops.

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