Blueberry Muffins

Blueberry muffins are my favorite kind of muffin. As summer slowly approaches and cheap fruit is all over stores, making blueberry muffins for a weekend breakfast. I love this recipe with the nutty taste of browned butter and the crumb topping. The berries ooze and it's a delicious treat.

Blueberry Muffins
Adapted from Joy the Baker
yields 12 muffins

For the muffin batter
7 tablespoons butter
1/3 cup milk
2 eggs
1 tablespoon vanilla
1 1/2 cup flour
3/4 cups sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
2 cups washed blueberries

For the crumb topping
1/2 cup flour
3 1/2 tablespoons sugar
3 tablespoons of cold butter, cut in small cubes

Preheat oven to 375 and line muffin tin with wrappers.

Put butter in saucepan and cook on medium heat until it starts to turn brown, occasionally swirling the pot. Keep an eye on the butter, as it's easy to burn it. Remove from heat.

Whisk together the milk, eggs, and vanilla. Whisk in browned butter, being careful to mix the whole time so the eggs don't scramble from the heat. Whisk in dry ingredients. Fold in blueberries.

Fill all muffin tins with batter.

Mix together butter and sugar. Cut cold butter in, using a pastry cutter or two knives, until very fine. Pour over top of muffins.

Bake 18-20 minutes, then let sit in the pan for 15 minutes. They are delicious warm or cold.