I'm not a baker, or a food blogger but I do enjoy making homemade blueberry muffins for my family. After finding this simple recipe in The Gourmet Cookbook that my mother gave me years ago these have been a staple in our house, especially in the summer months. The topping is what sets these apart from other blueberry muffins. The kids love them for breakfast or an afternoon snack and be sure to double the recipe for when you have guests in town! Trust me these go fast...
3/4 stick (6 T) unsalted butter
1/3 cup milk
1 large egg
1 large egg yolk
3/4 t vanilla extract
1 1/2 cup all-purpose flour
3/4 cup sugar
1 1/2 t baking powder
3/4 t salt
2 cups blueberries ( I typically put 1 cup in and use smaller blueberries)
3 T cold unsalted butter, cut into 1/2 inch cubes
1/2 cup all-purpose flour
3 1/2 T sugar
Preheat oven to 375 and put rack in upper third of your oven
Melt butter in a small saucepan over low heat and then remove. Whisk in milk, egg, yolk, and vanilla until well combined.
Whisk together flour, sugar, baking powder,and salt in a medium bowl. Add milk mixture and stir until just combined. Gently stir in your blueberries.
Pour batter evenly into your muffin cups.
Next combine the topping ingredients in a bowl and rub together with your fingers until crumbly. Sprinkle this evenly over your batter in cups.
Bake for 18-20 minutes or until a toothpick comes out clean. At the end of the baking time I sometimes put the oven on broil for a minute or so until they come out golden brown.
Cool and enjoy!
*sometimes I add a teaspoon of essential lemon oil or zest to the batter
* recipe courtesy of The Gourmet Cookbook - Ruth Reichl