Blueberry Muffin Tops

I love blueberry muffins, but I love the tops the best. My mom gave me a muffin top pan this weekend and after picking all the blueberries I wanted to give the pan a try. I love it. The muffins are so good and even the kids loved them. You can make the recipe into regular muffins or mini muffins if you do not have a muffin top pan.

Ingredients:


1) Special equipment: 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans Preheat oven to 375 degrees.
2) Place rack in top third of oven.
3) Generously butter muffin pans.
4) Melt butter in a small saucepan over moderately low heat, then remove from heat.
5) Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
6) Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.
7) Fold in blueberries.
8) Divide batter among 12 muffin cups, spreading evenly.
9) Make topping and bake muffins: Use fingertips to combine topping ingredients until crumbly.
10) Sprinkle evenly over batter in cups.
11) Bake until golden, about 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
12) Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.
13) Serve warm or at room temperature

recipe from www.food.com3/8 cup unsalted butter (6 tbsp)
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (12 oz)

For topping
3 tablespoons cold unsalted butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Directions: