Blueberry Muffin Tops

I apologize again for my lack in blogging. I blame it on how much time I have been spending in my kitchen cooking and baking recently. I am currently making at least 2 batches of Muffin Tops per week, usually more. I have also been giving them away and people LOVE them. I almost hate to even admit this, but I have eaten 4 Blueberry Muffin Tops today. They are by far my favorite.

For batter

* 3/4 stick (6 tablespoons) unsalted butter
* 1/3 cup whole milk
* 1 whole large egg
* 1 large yolk
* 3/4 teaspoon Almond Extract
* 1 1/2 cups all-purpose flour
* 3/4 cup sugar
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon salt
* 9 oz fresh blueberries (can use 12 oz of Frozen Blueberries - thawed and drained)




For topping

* 2 tablespoons cold unsalted butter, cut into bits
* 1/3 cup all-purpose flour
* 1/4 cup sugar


Preheat oven to 375 (350 for dark or non-stick pans). Grease Muffin Top pans (or regular muffin tins)

Melt butter over low heat. Meanwhile, mix together dry ingredients and set aside. Once butter is melted, remove from heat and whisk in Milk. Next, add whole egg, egg yolk, and almond extract. Whisk together well. Add to dry ingredients and mix just until blended. Carefully fold in blueberries. Pour into prepared muffin tins. Bake for 18-20 mins (May need to bake longer for regular muffins). Cool on baking racks for 10 mins. Remove from pans to cooling racks to finish cooling off. Enjoy warm or room temperature.