blueberries

Browned Butter Fresh Blueberry Muffins

7 Tablespoons salted butter

1/3 cup whipping cream

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

¾ cup sugar

1 ½ teaspoons baking powder

½  teaspoon salt

2 cups fresh blueberries

Topping:

3 Tablespoons cold, chopped

½ cup all-purpose flour

3 ½ tablespoons sugar

dash of cinnamon

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

Melt butter in a small saucepan over medium heat and allow to cook down until it starts crackling and little brown bits appear (watch and stir attentively during this process). Remove from heat.

Whisk milk, egg, yolk and vanilla until combined.  Add the browned butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl.  Add milk and butter mixture all at one and stir gently to combine.  Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

To make the topping, combine all of the ingredients in a bowl and cut together with a pastry cutter (or two forks). Sprinkle evenly over the batter in the cups.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.

Adapted from The Gourmet Cookbook by Joy the Baker then me. Makes 12 muffins.