1 1/4cups (117g)all-purpose flour,plus more for pans
Scant 1/2 tsp salt
1 1/2tspvanilla extract
4 1/2Tbsp (70g)unsalted butter,melted, divided
Preheat oven to 400 degrees. Butter 20 muffin cups generously with 2 1/2 Tbsp of the melted butter. Dust muffin cups with flour then shake out excess, set aside.
In a blender combine milk, eggs, flour, salt, vanilla, and remaining 2 Tbsp melted butter and blend until well combined, about 10 seconds.
Fill prepared muffin cups about half way with batter (about 3 Tbsp each). Bake in preheated oven 14 - 17 minutes until puffed and golden (they might look like rounded muffins but they should deflate once you take them out of the oven).
Run a knife around edges to loosen (if you have an older pan they will likely stick a little but you can loosen by running the knife around each). Serve warm with desired toppings.
For delicious toppings try: s
For the blueberry sauce: In a small saucepan whisk together 3 Tbsp sugar with 1 tsp cornstarch. Add in 3 Tbsp water, 1 tsp lemon juice and 1 cup frozen wild blueberries, bring to a boil, stirring frequently then let simmer a few minutes until blueberries begin to break down and sauce is thickened.
For the buttermilk syrup: in a medium saucepan combine 1/4 cup unsalted diced butter, 1/4 cup buttermilk, 1/2 cup granulated sugar and 1/8 tsp salt. Heat over medium heat, stirring occasionally, until it reaches simmer then stir in 1/4 tsp baking soda and stir until very frothy. Remove from heat and stir in 1/2 tsp vanilla extract.