- 7 Tablespoons unsalted butter
- 1/3 cup 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 1/2 tablespoons sugar
constantly nagging asking nicely for months, I was finally surprised at Christmas with my very own KitchenAid. And just in time, might I add, since someone recently broke my hand mixer while attempting to make fondant. Unfortunately many of my weekends are spent running errands and at the gym so I haven’t been able to use it much. It’s a very rare occurrence that I have any lazy time on a Sunday morning to enjoy a cup of coffee and a pastry. I decided this morning that I was going to whip up some blueberry muffins that I saw from Joy the Baker. The key to these muffins is browned butter.
Preheat the oven to 375° and line a muffin pan with paper or foil liners. Melt the butter in a saucepan over medium heat. Be sure to keep an eye on the butter so that it doesn’t burn. Small brown bits will form in the bottom of the pan. Once this occurs, remove from the heat.
Blend together the milk, egg, egg yolk and vanilla until combined. Add the browned butter and mix to combine.
In a separate bowl, combine the flour, sugar, baking powder, and salt. Add the dry mixture to the wet ingredient and mix well. Hand mix in the blueberries. Unless you really like a lot of blueberries, I would recommend decreasing the portion to around 1 1/2 cups.
To make the topping, combine all of the ingredients in a bowl and use a fork to crumble.
Divide the batter amongst the cups and spread evenly. Sprinkle the muffins with the crumble topping. Bake 18-20 minutes and serve warm.