Those crumbs are there because I couldn’t stop eating this muffin.
I used this recipe from Joy the Baker, though I did make a few minor modifications, such as adding more blueberries and reducing the streusel topping because I ended up with extra the first time I made the recipe. Brown butter looks kinda ugly, but it smells (and tastes!) nutty and delicious, so I encourage you to not skip that step. I loved this recipe so much, I went back to Sauvie Island today and picked 5 lbs more blueberries (plus 8 lbs peaches….stay tuned for their debut!) so I can make more muffins, as well as various other baked goods.
And so we begin:
7 tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
zest from 1 medium lemon
1 Tablespoon lemon juice
1 tablespoon poppy seeds
2 cups fresh blueberries
2 tablespoons cold, unsalted butter
1/3 cup all-purpose flour
2 tablespoons granulated sugar
Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a muffin tin with paper or foil liners, set aside.
To make the muffins: Melt butter in a small stainless steel saucepan over medium heat-if you use a dark teflon-coated pan, it will be difficult to tell when you’ve reached brown butter nirvana or yucky burnt butter hell. Remove from heat when butter solids become a medium brown color and butter smells slightly nutty. Immediately pour hot butter into a small bowl, or the butter will continue to cook in the hot pan. Allow to cool slightly.
In a medium bowl, whisk together milk, egg, yolk, zest, lemon juice, and vanilla until combined. Add browned butter and whisk to combine.
Whisk together flour, sugar, baking powder, poppy seeds and salt in a medium bowl. Add milk mixture all at once to the flour mixture and stir gently to combine. Gently fold in the blueberries. Divide batter among prepared muffin cups.
To make the topping: Combine all ingredients in a bowl and rub together with clean fingertips until crumbly. Sprinkle topping evenly over the muffin batter in cups.
Bake muffins 18 to 20 minutes until golden and a toothpick inserted into the center of a muffin comes out clean. Cool muffins in the pan for 15 minutes before removing. Serve warm or at room temperature.
Makes 12 Muffins. Muffins will last, at room temperature in an airtight container, for up to 3 days.