here’s another recipe that i cranked out in celebration of mike’s return, with the help of some beringer chardonnay.  enjoy!

blueberry muffins with crumbled topping
adapted from the gourmet cookbook

makes 12 muffins or 4 GIGANTIC muffins (super-size pan used)

for batter:
3/4 stick of unsalted butter (about 6 tbsp.)
1/3 cup of whole milk (subbed skim milk here, but could use plain yogurt)
1 large egg
1 large egg yolk
3/4 teaspoon of vanilla extract
1 1/2 cup of all-purpose flour
3/4 cup of sugar
1 1/2 teaspoon of baking powder
3/4 teaspoon of salt
2 cups of fresh blueberries (overflowing cups preferred, for extra berry bliss)

for topping:
3 tablespoons of cold, unsalted butter; cut into 1/2-inch cubes
1/2 cup of all-purpose flour
3 1/2 tablespoons of sugar

For the batter: Put the rack in the upper third of oven and preheat to 375 degrees.  Generously butter muffin pans.
Melt the butter in a small saucepan over moderately-low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.  Whisk together the flour, sugar, baking powder and salt in  medium bowl.  Add milk mixture and stir until just combined.  Fold in blueberries.  (They suggested “gently,” but mashing the blueberries make them “juice” and it comes out way better.) Divide the batter among the cups evenly.

For the topping: Combine all of the topping ingredients in a bowl and rub together with fingertips until mixture become crumbly – sprinkle evenly among muffins.  Bake until golden and crips, and wooden toothpick comes out clean (about 20 minutes).  Cool in the pan on a rack for 15 minutes, then run a knife along the muffin edges and remove; serve warm or continue to cool. Store at room temperature and freeze for future enjoyment!