For the muffins:
7 tbsp unsalted butter
1/3 cup buttermilk (or regular milk)
1 large egg
1 large egg yolk
1 tsp pure vanilla extract
1½ cups all-purpose flour
¾ cup granulated sugar
1½ tsp baking powder
¾ tsp salt
2 cups fresh blueberries (can use frozen if thawed and drained first)
For the streusel topping:
3 tbsp very cold unsalted butter
½ cup all-purpose flour
3 tbsp granulated sugar
Adjust
an oven rack to the upper third of the oven. Preheat the oven to 375°. Line a muffin pan with 12 baking cups, or spray with nonstick spray; set aside.
For the muffins:
Melt
the 7 tbsp butter in a small skillet over medium heat. Do not
stir right away, but keep an eye on it. After it's done crackling, it
will turn a medium brown color and smell a little nutty. This means
it's done. Remove from the heat right away and transfer to a bowl to
cool.
In a medium bowl, whisk together the milk, egg, yolk, and vanilla until thoroughly incorporated. Stir in the brown butter.
In
a separate medium bowl, combine the flour, sugar, baking powder and
salt. Add the milk mixture all at once and stir gently. Carefully fold
in the blueberries then divide the batter evenly among the prepared
muffin pan.
For the streusel topping:
Combine
all three ingredients in a bowl and rub together with your fingers.
Mix like this until the mixture is crumbly. Sprinkle evenly over the
muffin batter in the cups.
Bake
the muffins for 20 to 22 minutes, or until golden and crisp and passes
the toothpick test. Cool in the muffin pan for 15 minutes before
removing. Serve warm or at room temperature.
Notes
The
muffins last at room temperature for up to 3 days, however, these
freeze beautifully. Place on a baking sheet in a single layer and
freeze for 1 hour, then transfer to a freezer bag to store up to 1
month. Thaw in the microwave for 10-15 seconds.
Source: Joy the Baker Cookbook
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