Ingredients
- 7 tablespoons butter
- 1/3 cup whole milk
- 1 large egg
- 1 egg yolk ( save the white for another use)
- 1 teaspoon almond extract (or 1 teaspoon vanilla extract)
- 1 1/2 cups all-purpose flour
- 3/4 to 1 cup granulated sugar (use more for a sweeter muffin top)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups fresh blueberries
- TOPPING
- 3 tablespoons cold butter (cut into small pieces - no substitutes)
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
How to Make
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Step 1: Preheat oven to 350 degrees F (set oven rack to second-lowest position).
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Step 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!).
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TO MAKE THE TOPPING
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Step 3: In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
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FOR THE MUFFIN TOPS
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Step 4: Melt butter in the microwave or in a small saucepan over low heat; remove from the heat and whisk milk, then whisk in the whole egg, egg yolk and almond extract (or vanilla if using) until well combined.
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Step 5: In small bowl mix together flour, sugar, baking powder and salt, the add to the milk mixture, mixing with a wooden spoon JUST until combined.
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Step 6: Gently fold in the blueberries until combined.
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Step 7: Divide the batter between 12 muffin top tins or 12 regular size muffin
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Step 8: Sprinkle the tops of each muffin with the prepared topping.
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Step 9: Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
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Step 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.
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Step 11: Best served warm.
We hope you enjoy this recipe!
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