blueberry muffin tops

6 tbsp unsalted butter
0.75 stick
1/3 cup whole milk
1 whole egg
1 whole egg yolk
3/4 tsp vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
2 cups fresh blueberries
around 12 ounces
3 tbsp unsalted butter
cold, cut into bits
1/2 cup all-purpose flour
3 1/2 tbsp sugar
A toasty kitchen, with coffee brewing, and the smell of blueberries, sugar and butter baking in the oven - that's the perfect Sunday morning experience at my house. The warmth in the kitchen is only matched by my children's smiles, upon seeing their breakfast treat. This is perhaps our most used recipe.
For the Batter
Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
Divide batter among 12 muffin cups, spreading evenly.
To Bake
Rub together the butter, flour, and sugar in a bowl with your fingertips until crumbly, for the topping. Then sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
source: Epicurious