Brown Butter Very Blueberry Muffins

What you need:

For the muffins:

• 7 Tbsp. unsalted butter
• 1/3 cup milk
• 1 large egg + 1 egg yolk
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cups granulated sugar
• 1 1/2 tsp. baking powder
• 3/4 tsp. salt
• 2 cups fresh blueberries (tossed in flour and excess shaken off)

For the crumb topping:

• 3 Tbsp. salted butter, cold
• 1/2 cup all-purpose flour
• 3 Tbsp. brown sugar

Directions:

1. Melt unsalted butter in a small saucepan over medium heat. When it begins to foam, start whisking. Continue to whisk until it browns and there are brown bits in the bottom of the pan. Remove from heat, pour into a bowl, and set aside.
2. Whisk together milk, egg, egg yolk, and vanilla in a bowl, then add brown butter and mix until well combined.
3. In a separate bowl, whisk together flour, sugar, baking powder, and salt.
4. Then add milk mixture to the flour mixture and stir gently - DO NOT OVERMIX.
5. Gently fold in blueberries.
6. Divide batter into a muffin pan lined with paper liners.
7. Combine the ingredients for the crumb topping in a small bowl. Use your fingers or a pastry cutter to crumble together. Sprinkle over muffin batter.
8. Bake in a preheated 375-degree oven for 18 to 20 minutes.

Recipe from Adventures in All Things Food