Blueberry Muffin Tops with Streusel Topping

I wish I had a better picture for this recipe! I hate when planning and rushing, I miss things. I'll remake them and replace this picture with a better one. We are a working kitchen and working event! Things happen! LOL 

Blueberry Muffin Tops

For batter:
1/2 cup butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cup self-rising flour, plus 1 tablespoon for tossing blueberries
1/4 cup whole milk
1 cup fresh blueberries for batter

For topping:
3 tablespoons cold butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Preheat oven to 350 degrees. Line two baking sheets with Silpat* baking mats; set aside.

To a large bowl, add the butter, 1/2 cup sugar, and beat to cream the batter. Add the egg, vanilla, and beat to incorporate. Stop to scrape down the sides of the bowl. Add 1 1/4 cup flour and beat to just incorporate; don't overmix. Add the milk and beat to incorporate; set aside.

To a separate small bowl, add 1 cup blueberries, 1 tablespoon flour, toss to combine, and add the blueberries and any residual flour to the large mixing bowl. Stir gently by hand to mix the berries in without crushing them.

Using a large cookie scoop, ice cream scoop or large spoon, scoop dough portions on a lined cookie sheet.

For the crumble topping:
Combine together all topping ingredients in a bowl with a fork until crumbly, then sprinkle evenly over each muffin top.

Bake for 18 - 20 minutes, or until a toothpick in the center comes out clean. Allow the muffin tops to cool on the baking sheets for about 10 minutes before moving them. ** Muffin tops are best fresh but will keep airtight for up to 5 days.

*Silpat Baking Mats helps the dough keep its shape and rise like a muffin top

**I made a glaze with powdered sugar and water and lightly drizzled the glaze over each top. 

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