- ¾ stick – 6 Tbs. unsalted butter
- 1/3 cup whole milk
- 1 whole large egg
- 1 large yolk
- ¾ tsp. vanilla
- 1 ½ cup all-purpose flour
- 3.4 cup sugar
- 1 ½ tsp baking powder
- ¾ tsp. salt
- 2 cups fresh blueberries (120z)
- ½ Tbs. grated lemon rind
- 3 Tbs. cold unsalted butter, cut into small pieces
- ½ cup all-purpose flour
- 3 ½ Tbs. sugar
Place oven rack in upper third of oven. Preheat to 375 degrees. Generously butter muffin pan. Melt butter in small saucepan over moderately low heat. Whisk in milk, whole egg, then just yolk, vanilla lemon rind till combined well. In a separate bowl whisk together flour, sugar, baking powder and salt. Add milk mixture, stir just until combined. Fold in blueberries gently but thoroughly. Divide batter among 12 muffin cups.
Topping: Rub together – with your fingertips – all topping ingredients in a bowl until crumbs form. Sprinkle evenly over batter in cups.
Bake till golden and crisp on tops and wooden pick inserted diagonally into center of muffin comes out clean – 18 to 20 minutes. Cool in pans on a rack for 15 minutes. Run knife around edges of muffins and carefully remove from cups. Serve warm or at room temp.
Yield about 12 cupcakes