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BLUEBERRY MUFFIN TOPS OR WHOLE

3/4 stick buter
l/3 cup whole milk
l large egg
l large yolk
3/4 tsp. vanilla
l=-l/2 cups flour
3/4 cup suygar
l-l/2 tsp. baking powder
3/4 tsp., salt
2 cups fresh blueberries (l2 oz.)
for topping:
3 tbsps. cold butter cut into bits
l/2 cup flour
3-l/2 tbsps. sugar
Oven rack in upper third of oven and heat 375. Melt butter in small saucepan over mod low heat. then remove from heat. whisk in milk then whisk in whole egg, yolk and vanilla until combined well. Whisk together flour, sguar, bkaing powder and salt in bowl then add milk mixture and stir until just combined. fold in blueberries gently but thoroughly. divide batter mong l2 muffin cups spreading evenly. or 6 mmuffin top pans. Make topping and bake muffins. Rub together all topping ingredients in bowl with your fingertips until crumbly then sprinkle evenly over batter in cups. Bake until golden and crisp and pick comes out clean – l8 to 20 mins. cool in pans on rack l5 mins then run knife aorund edge. remove. serve warm or at room temp. Gourmet Sept. 2003

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https://recipes.connorbowen.com/recipe/blueberry-muffin-tops-or-whole/