Muffin Tops

I found this recipe on epicurious.com after our friend's Jason and Richelle gave us some fresh blueberries that they picked on their trip up in Oregon. They are definitely blog-worthy. The recipe calls for muffin-top pans, which would make them even more amazing, but I just used a regular muffin pan. Also, in the topping, I find that using only half of the flour it calls for is plenty.

For batter

• 3/4 stick (6 tablespoons) unsalted butter
• 1/3 cup whole milk
• 1 whole large egg
• 1 large yolk
• 3/4 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 cups fresh blueberries (12 oz)

For topping

• 3 tablespoons cold unsalted butter, cut into bits
• 1/2 cup all-purpose flour
• 3 1/2 tablespoons sugar

• 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

Make batter:
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 salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly. Divide batter among 12 muffin cups, spreading evenly.

Make topping and bake muffins:
Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups. Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes. Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.