It’s a new year! I hope all of you had a wonderful holiday. I am savoring several cookbooks I received as Christmas gifts from family. This recipe for blueberry muffins comes from Joy the Baker. Love her!
Muffins: 7 tablespoons unsalted butter
1/3 cup 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
2 cups fresh blueberries
Preheat oven to 375 degrees F. Grease muffin pan or line with paper liners.
Melt butter in a small saucepan over medium heat until it turns medium brown and smells slightly nutty. Remove from heat.
Whisk milk, egg, yolk, and vanilla until combined. Add brown butter and whisk to combine.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture all at once to the flour mixture and stir gently to combine. Fold in the blueberries. Divide batter among prepared muffin cups.
To make the topping, combine all ingredients in a bowl and rub together with fingers until crumbly. Sprinkle topping evenly over the muffin batter in the cups.
Bake 18-20 minutes until golden or until toothpick inserted into center of muffin comes out clean. Let muffins cool in pan before removing to a wire rack. Yields 12 muffins.
These muffins are melt-in-your-mouth good. Simply scrumptious! I will definitely be making them again.