Browned Butter Fresh Blueberry Muffins

I've realized my go-to activity is baking.  I bake when I'm bored.  I bake when I'm sad.  I bake to avoid doing laundry and cleaning the house.  I bake so I can watch Friends while I'm in the kitchen.  I bake when I want to feel productive.  All of this is good and well except for that it leads to my second go-to activity: eating. And this brings me to a new muffin recipe I'd like to share with you.

Browned Butter Fresh Blueberry Muffins
7 Tbsp unsalted butter
1/3 cup milk (I used 1%)
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
2 cups fresh blueberries

For the topping:
3 Tbsp cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup flour
3 1/2 Tbsp sugar

Put a rack in the upper third of the oven and preheat oven to 375 degrees.  Line muffin pan with foil or paper liners.

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 the butter will begin to brown fairly quickly after that.  Keep a close eye on it.  Remove from heat.

In a medium bowl, whisk milk, egg, egg yolk, and vanilla until combined.  Add the brown butter and stir to combine.

In a large bowl, whisk together flour, sugar, baking powder, and salt.  Add milk and butter mixture all at once and stir gently to combine.  Gently fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

To make the topping, combine the flour and sugar in a small bowl.  Add the pieces of cold butter and cut in with a pastry blender until crumbly.  Sprinkle evenly over the batter in the cups.

Bake for 18-20 minutes at 375 degrees, or until golden and crisp and a toothpick inserted into the center of a muffin comes out clean.  Cool in pan on a rack for 15 minutes.  Then remove muffins from pan and continue cooling on rack.  Makes 12 muffins.

source:  recipe from joy the baker

I linked up at this chick cooks!