Thought these muffins would be perfect for our visitors on Sunday morning. I found the recipe in The Gourmet Cookbook last year and have been enjoying them ever since. At first I was intimidated by the idea of making homemade muffins, but they are super easy and worth it. The crumb topping is wonderful and could be eaten alone, if you should have the urge.
3/4 stick unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups blueberries (fresh or frozen)
3 tablespoons cold unsalted butter, cut in small cubes
1/2 cup flour
3 1/2 tablespoons sugar
Preheat oven to 375. Place rack in upper third of oven.
Melt butter in small saucepan over low heat. Remove from heat and whisk in milk, egg, yolk, and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in bowl. Add milk mixture and stir until combined. Gently fold in blueberries. Divide into muffin pan.
Make the topping. Combine all ingredients in a small bowl and rub together with your fingertips until crumbly. Sprinkle over each muffin before baking.
Bake 18 to 20 minutes or until a toothpick comes out clean when inserted in the middle.
*I have used whole milk and 2% milk and cannot taste a difference. I say use what you have on hand. Sometimes I have to add a tiny bit more milk to the mixture, just to loosen it up.
Try it, you'll like it!