MY HUSBAND'S BLUEBERRY MUFFINS

The only kind my husband will eat...of course with a big old glass of cold milk! This recipe makes 12 muffins

1-1/2 cups flour
3/4 cup sugar
1-1/2 t. baking powder
3/4 t. salt
6 T. unsalted butter
1/3 cup whole milk
1 whole large egg
1 egg yolk
1 t. vanilla
2 cups fresh blueberries

Preheat oven to 375 degrees. Generously butter muffin pan. In a large bowl, whisk together flour, sugar, baking powder and salt. Melt butter in saucepan, remove from heat & whisk the milk, eggs and vanilla into melted butter.
Add milk mixture to dry ingredients until just combined, then gently fold in nice big fat, fresh blueberries. Divide batter equally into 12 muffin cups. Make topping.

For topping:
3 T cold unsalted butter, diced
1/2 cup flour
4 T. sugar
1-1/2 t. ground cinnamon.

Cut all ingredients together until crumbly...and yes, you may use your hands if you'd like! Sprinkle topping evenly over batter in cups. Bake on rack set in the upper part of your oven for 18 minutes or until golden on top and toothpick comes out clean. Cool for 10 minutes before removing from muffin cups. Best when served warm; slather with real butter.