Ingredients:
¾ stick unsalted butter
1/3 cup whole milk
1 large egg plus 1 yolk
¾ teaspoon vanilla
1 ½ cups all-purpose flour
¾ cup sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
2 cups fresh blueberries
Topping:
3 tablespoons unsalted butter, cut into pieces
½ cup all-purpose flour
3 ½ tablespoons sugar
Directions:
- In small pan, melt butter over low heat. Remove. Beat in milk, whole egg, egg yolk, and vanilla.
- In separate bowl, mix together flour, sugar, baking powder, and salt. Add in wet mixture and stir until just mixed. Gently fold in blueberries.
- Pour batter into 12 muffin top cups.
- Using fingertips, mix together topping ingredients. Sprinkle on top of batter in pans.
- Bake at 375 for 18 to 20 minutes. Let cool in pans for 15 minutes and remove carefully.