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      RECIPE TITLE "Blueberry Muffin tops"
    Source: Gourmet, September 2003
    Courtesy of: Cooks Online forum

    yields makes 12 timeActive time: 35 min Start to finish: 1-1/4 hr difficulty easy

     

      RECIPE INGREDIENTS

    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

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    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.


    HOT! We recommend:

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    Chicago Metallic 6-c. Nonstick Silverstone Popover Pan For baking popovers (the moist, bread-like muffins with lightly browned, crispy tops), it's best to use a pan made solely for this job. Chicago Metallic's Nonstick Popover Pan is fashioned with 6 extra-deep cups that are positioned far apart. Popovers bake, rise, and "pop over", but won't spill over onto the others in the pan. Nonstick surface ensures easy release as your popover stays intact. Design allows for simple handling without getting fingers or mitts stuck in dough. Sturdy steel construction means it won't bend or warp.
    Chicago Metallic 6-c. Professional Nonstick Giant Muffin Pan
    Chicago Metallic 6-c. Professional Nonstick Giant Muffin Pan Made of heavy-gauge steel with SilverStone non-stick surface for easy release and cleanup, this professional Muffin Pan is designed for a lifetime of use. 6-cup pan yields extra-large muffins.

     

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