Browned Butter Blueberry Muffins

These are the best blueberry muffins I've ever had! They have a yummy buttery taste, they are very moist, the crumb topping is delicious, and they are packed with blueberries. I made them twice in one week, and they made the perfect breakfast treat to take to my brother and his wife in the hospital the morning after they had their first child.

Browned Butter Blueberry Muffins

7 Tbs unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
2 cups fresh blueberries

For the Topping:
3 Tbss cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 Tbs sugar

Put a rack in the upper third of the oven and preheat to 375. Line muffin pan with paper or foil liners. {The first time I made these I didn't have liners and just sprayed the muffin tin, they turned out fine. The only down side is they have so many blueberries that if you're not careful they'll fall apart when you try to remove them from the pan. So liners are probably best, I just wanted you to know they're not 100% necessary and if you don't have them you can still go for it.}

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 slightly cooled brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl. Add milk and butter mixture and stir gently to combine. Gently but thoroughly fold in the blueberries. Batter will be thick.

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 pick 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.

Recipe from Joy the Baker.