The best Blueberry Muffins.
for the topping:
3 tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons granulated sugar
for the muffins:
7 tablespoons unsalted butter
1/3 cup milk
1 egg + 1 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˚F. Line a muffin pan with 12 foil or paper liners.
First, make the topping. Combine the butter, flour, and sugar in a small bowl and combine with your fingers until crumbly. Set aside.
In a small saucepan, melt the butter over medium heat. Cook until small brown bits appear. The butter will brown very quickly. Remove from heat and strain into a bowl.
Whisk together the milk, egg, egg yolk, and vanilla extract. Stir in the strained browned butter until just combined.
Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add the butter mixture and stir until just combined. Gently fold in the blueberries with a spatula.
Divide the batter evenly between muffin liners. Sprinkle the topping evenly over the muffins.
Allow to bake 18-20 minutes. Cool in the muffin pan for 15 minutes and remove from the pan.
Source: Joy the Baker