Blueberry Muffin Tops

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You don't need any muffin top pans for this you can use regular size muffin tins they just won't be as full or as wide --- i have only used fresh blueberries for this so i am not certain if it would work using frozen, i have made this using dried cranberries, any dried fruit would work fine.

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Steps

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Set oven to 375 degrees.

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Butter one 1 / 2-cup muffin top tin / pan , or use 12 regular muffin tins.

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For the topping: in a small bowl mix all ingredients together using your fingers until crumbly.

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Set aside.

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For the muffin tops: melt butter in the microwave or in a small saucepan over low heat.

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Remove from the heat and whisk in the half and half cream or full-fat milk , then whisk in the whole egg , egg yolk and almond extract until well combined.

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In a small bowl mix together flour , sugar , baking powder and salt , the add to the milk mixture , mixing with a wooden spoon just until combined.

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Gently fold in the blueberries until combined.

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Divide the batter between 12 muffin top tins or 12 regular size muffin.

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Sprinkle the tops of each muffin with the prepared topping.

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Bake for about 17-20 minutes , or until golden , and they test done with a toothpick inserted in the middle.

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Cool in the pans for about 12-15 minutes , then run a sharp knife around the edges of each muffin to.

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Ingredients

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butter, half-and-half cream, egg, egg yolk, almond extract, flour, sugar, baking powder, salt, fresh blueberries, cinnamon