Blueberry Muffin Tops

Blueberry Muffin Tops
Photo by Romulo Yanes

Ingredients

  • 2 muffin-top pans, each with 6 (4- by 1/2-inch) muffin-top cups (1/2-cup capacity)*; or regular muffin pans
  • 3 ½ tablespoons sugar
  • ¾ teaspoon vanilla
  • 1 ½ teaspoons baking powder
  • 1 whole large egg
  • 6 tablespoons unsalted butter
  • ¾ teaspoon salt
  • + 7 more ingredients
    • 1 large yolk
    • 2 cups fresh blueberries
    • 3 tablespoons unsalted butter
    • 1/3 cup whole milk
    • ¾ cup sugar
    • ½ cup all-purpose flour
    • 1 ½ cups all-purpose flour

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...

View full recipe at Epicurious

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