The BEST Blueberry Muffins

I have made several different recipes for blueberry muffins and none of them were very good. Well ladies and gents...I no longer have to find a good one and neither do you! This recipe is freaking amazing!!!We make these muffins at least once a month, and they always get rave reviews from whoever eats them.
This recipe has just the right about of sweetness to help bring out the blueberry flavor and the crumble on top...oh yes...its sugary and crunchy and delicious!
This recipe is also a bit unique in the fact that you use browned butter to make them. Don't be turned off if you've never had browned butter. It's beyond simple to make and adds such a wonderful nutty flavor to your muffin.



7 Tablespoons unsalted butter
1/3 cup buttermilk (or regular milk)
1 large egg
1 large 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
1-2 cups fresh blueberries (rinsed and drained)

For the crumble topping:
3 Tablespoons very cold unsalted butter
1/2 cup all-purpose flour
3 TBSP granulated sugar

1. Preheat the oven to 375 degrees F and line a muffin pan with  baking cups; set aside.

2. Melt the 7 TBSP of butter in a small skillet over medium heat. Do not stir right away, just allow the butter to do it's thing, but keep an eye on it. When the butter has reached the point where it is 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.

3. While the butter is cooling, prepare the crumble topping. Combine the butter, flour, and sugar in a bowl and rub together with your fingers until the butter is fully incorporated and crumbly.

4. In a medium sized bowl, whisk together the milk, egg, egg yolk, and vanilla until thoroughly incorporated. Slowly, stir in the cooled brown butter.

5. In a separate medium bowl, combine the dry ingredients (flour, sugar, baking powder and salt). Once incorporated, add the milk and butter mixture all at once and stir gently.

6. Carefully fold in the blueberries and divide the batter evenly among the prepared muffin pan. (The batter will be pretty thick if using buttermilk. If it is to thick that you can't fold the blueberries in, add a splash of milk).

7.  Sprinkle the crumble evenly over the muffin batter in the cups.

8. Bake the muffins for 20 to 22 minutes, you will know when it is fully done when you can stick a toothpick in and it comes out clean.

9. Cool in the muffin pan for 5 minutes before removing and ENJOY!

**Randi's Side Notes**
~ If you don't have any fresh blueberries you can use frozen as long as you thaw them and allow them to drain first.
~ I prefer my muffins to not be completely full of blueberries so I generally add closer to the 1 cup, but if you like them a little more heavy, simply add more blueberries without altering the batter.
~ If you don't have baking cups or prefer not to use them you can just spray the tins, but I have found that I like the outside texture of the muffins better when they are in a paper liner. I also have used the silicone liners, but noticed the outside doesn't get as crunchy on the bottom.

 The original recipe for this muffin came from another blog entitled Seeded at the Table. I will actually be trying another recipe from this site later on this week. Hopefully it turns out as yummy as these muffins did!