I'm back after a very long (almost 2 years) hiatus. I posted the recipe for these muffins in the very beginning of my blog, but I'm so embarrassed by the picture quality. I think these are worth a repost with pictures that, in my opinion, do them justice. I grew up only eating blueberry muffins from one of those cheap mixes in the grocery store. After trying these muffins, I will never go back to the cheap mix again. The crumb topping makes these so much better than just plain muffins.
Browned Butter Blueberry Muffins
Source: Joy the Baker
Makes 12 muffins
7 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries
For the Topping:
3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 tablespoons sugar
Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners
Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.
Whisk milk, egg, yolk, and vanilla until combined. Add the brown butter and stir to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl. Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.
Divide the batter among muffin cups and spread evenly.
To make the topping, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
Bake until golden and crisp and a wooden toothpick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes, then remove from the pan. Serve warm or at room temperature.