makes 12 muffins
The wet ingredients:
- 6 tblsp. unsalted butter (melted)
- 1 egg
- 1 egg yolk
- 1/3 cup whole milk
- 1/2 tsp. Vanilla extract
The dry ingredients: (sift all together)
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
Mix the wet into the dry, but only just until it’s combined. If you over mix them, they’ll be too dense (and you want them to be nice and tender).
Lastly, fold in 2 cups (my cups are heaping, so it’s more like 2 1/2 cups) fresh blueberries.
- 3 tblsp. unsalted butter (cold & cubed)
- 1/2 cup flour
- 3 tblsp. sugar
Mix these three ingredients together with your fingers. Really get in there and smudge the cold butter into the flour and sugar. You’re looking for a crumbly consistency.
Generously cover the tops of the muffins with the crumble and slid them into a 375 degree over for 30 minutes (check at 20).