Ingredients
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7 tablespoons butter
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1 egg yolk (save the white for another use)
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1 teaspoon almond extract or 1 teaspoon vanilla
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1 1/2 cups flour
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3/4 cup sugar (use more for a sweeter muffin top)
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1 1/2 teaspoons baking powder
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3/4 teaspoon salt
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2 cups fresh blueberries
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3 tablespoons cold butter, cut into small pieces (no substitutes)
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1/2 cup flour
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1/3 cup half-and-half cream or 1/3 cup full-fat milk
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1 large whole egg
Instructions
- Set oven to 375 degrees (second-lowest oven rack).
- 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!).
- For the topping: In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
- 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.
- 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.
- Gently fold in the blueberries until combined.
- Divide the batter between 12 muffin top tins or 12 regular size muffin
- Sprinkle the tops of each muffin with the prepared topping.
- Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
- 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.
- Best served warm.