Ingredients
-
3/8
-
1/3
-
1
-
1
-
3/4
-
1 1/2
-
3/4
-
1 1/2
-
3/4
-
2
-
-
3
-
1/2
-
3 1/2
-
Directions
Blueberry Muffin Tops, Everyone always seems to love just the muffin tops! I go back and forth between loving the tops or the whole muffin and this recipe can be used to make either I wanted to find a recipe after I had a muffie at panera and found this on Epicurious
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Steps
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1
Done
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Special Equipment: 2 Muffin-Top Pans, Each With 6 (4- by 1/2-Inch) Muffin-Top Cups (1/2-Cup Capacity)*; or Regular Muffin Pans Preheat Oven to 375 Degrees. |
|
2
Done
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Place Rack in Top Third of Oven. |
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3
Done
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Generously Butter Muffin Pans. |
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4
Done
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Melt Butter in a Small Saucepan Over Moderately Low Heat, Then Remove from Heat. |
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5
Done
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Whisk in Milk, Then Whisk in Whole Egg, Yolk, and Vanilla Until Combined Well. |
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6
Done
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Whisk Together Flour, Sugar, Baking Powder, and Salt in a Bowl, Then Add Milk Mixture and Stir Until Just Combined. |
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7
Done
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Fold in Blueberries. |
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8
Done
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Divide Batter Among 12 Muffin Cups, Spreading Evenly. |
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9
Done
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Make Topping and Bake Muffins: Use Fingertips to Combine Topping Ingredients Until Crumbly. |
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10
Done
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Sprinkle Evenly Over Batter in Cups. |
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11
Done
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Bake Until Golden, About 18 to 20 Minutes, or Until a Toothpick Inserted in the Center of a Muffin Comes Out Clean. |
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12
Done
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Cool in Pans on a Rack 15 Minutes, Then Run a Knife Around Edge of Each Muffin Top and Carefully Remove from Cups. |
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13
Done
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Serve Warm or at Room Temperature. |
