October 1, 2012

Blueberry Muffins w/Streusel

I got this recipe thru an email and it smells delicious! We did use the buttermilk, though next time I might use brown sugar in the streusel part.

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.

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.

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