Blueberry Muffin Tops - cooking recipe

Ingredients

MUFFIN TOPS
7 tablespoons butter
1/3 cup half-and-half cream or 1/3 cup full-fat milk
1 large whole egg
1 egg yolk (save the white for another use)
1 teaspoon almond extract or 1 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar (use more for a sweeter muffin top)
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries
TOPPING
3 tablespoons cold butter, cut into small pieces (no substitutes)
1/2 cup flour
4 tablespoons sugar
1/2 teaspoon cinnamon (optional)

Preparation

Set oven to 375 degrees (second-lowest oven rack).
Butter one 1/2-cup muffin top tin/pan (4x1/3-inch), or use 12 regular muffin tins (do not line with paper liners, just grease very well!).
For the topping: In a small bowl mix all ingredients together using your fingers until crumbly; set aside.
For the muffin tops: melt butter in the microwave or in a small saucepan over low heat; 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 (or vanilla if using) until well combined.
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.
Gently fold in the blueberries until combined.
Divide the batter between 12 muffin top tins or 12 regular size muffin
Sprinkle the tops of each muffin with the prepared topping.
Bake for about 17-20 minutes, or until golden, and they test done with a toothpick inserted in the middle.
Cool in the pans for about 12-15 minutes, then run a sharp knife around the edges of each muffin top, then carefully remove from tins.
Best served warm.