Great for your 4th of July brunch. Makes 12 muffins.
7 tbs. butter
1/3 cup milk
2 large egg
1 tsp. vanilla
1 ½ cups flour
¾ cup sugar
1 ½ tsp. baking powder
¾ tsp. salt
2 cups fresh berries: blueberry, strawberry, raspberry, or any combo
3 tbs. butter
½ cup flour
3 ½ tbs. sugar
Put a rack in the middle of the oven and preheat oven to 375º F. Line your muffin pan with paper liners.
Melt butter in a small saucepan over medium heat. Whisk together milk, egg, yolk and vanilla until combined. Add to the butter and stir to combine.
Whisk together flour, sugar, baking powder and salt. Add milk and butter mixture all at once and stir gently to combine. Gently fold in the berries.
Divide the batter among muffin cups and spread evenly.
For the topping, combine all of the ingredients in a bowl and gently rub together with your fingertips until crumbly. Sprinkle evenly over the batter.
Bake about 18 minutes or until golden and crisp and tooth pick inserted into the center of a muffin comes out clean. Let cool and serve warm or at room temperature.
Variation - Want a little more white to the muffin, then add some white chocolate chips. You can leave off the topping and frost with a cream cheese frosting. Put a few fresh berries on the top of the frosting.
A a safe and great Independence Day celebration. Be happy and may God bless you and yours.