Blueberry Muffin Tops

I feel as though I should cite a fictional character for the originality of this muffin. Remember Elaine’s big muffin tops idea (from “Seinfeld”)? I don’t know if she sparked the idea or if it already existed; but, it’s a good one. So good, I can truly say that I’ve finally made a muffin that can compete with a few of my favorite French pastry shops. And, the shape of this muffin actually makes it look like a fancy tartlette. So, anyway, I came across muffin top liners at Mrs. Cooks, and I decided to give them a go. I may never go back to making regular muffins. It’s true; the best part of the muffin is the top, especially when it’s loaded with a crumb topping. A muffin top, a cup of steaming mint tea, and a good book, and I’m in a happy place.

Blueberry Muffin Tops


Crumb Topping:
3 tablespoons cold butter, diced
½ cup all-purpose flour
4 tablespoons sugar
¼ teaspoon cinnamon


Batter:
6 tablespoons unsalted butter, melted (allow to come to room temp.)
1/3 cup whole milk
1 whole egg
1 egg yolk
¾ teaspoon vanilla
1 tablespoon lemon zest
1 ½ cups all-purpose flour
¾ cup sugar
1 ½ teaspoons baking powder (aluminum free)
¾ teaspoon salt
2 cups fresh blueberries

Directions:
Preheat oven to 375 degrees F.
Place 8-10 muffin top paper liners on a cookie sheet (not in a muffin tin).


Make the crumb topping:
Combine butter, flour, sugar, and cinnamon in a bowl. Use your fingers to rub the ingredients together to create a crumb texture.


Make the batter:
In a medium bowl, whisk together melted butter, milk, eggs, vanilla, and lemon zest. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add wet mixture to dry mixture and fold together just until incorporated. Gently fold in blueberries. Don’t over mix. Batter will be thick.
Fill liners halfway with batter then sprinkle generously with crumb topping.
Bake 18-20 minutes. Immediately use a spatula to place the muffin tops on a wire cooling rack. Serve warm or at room temp.