We just happen to have ‘you pick blueberries’ right across from the road this year. The boys have made a few trips over to pick blueberries. I have frozen most of them for winter eating but then I have made several batches of these yummy beautiful blueberry muffins.
7 Tbls butter
1/3 cup buttermilk
1 large egg
1 large egg yolk
1 tsp vanilla
1 1/2 cups flour
1/2 cup brown sugar
1/4 cup granulated sugar
1 1/2 tsp baking powder
3/4 tsp salt
2 cups fresh blueberries (can use frozen if thawed and drained first.)
For the streusel topping:
3 Tbls cold butter
1/2 cup flour
3 Tbls granulated sugar
375 degrees. Line a muffin pan with 12 baking cups; set aside
For the muffins:
Melt the 7 Tbls butter in a small skillet over medium heat. Do not stir right away, but keep an eye on it. After it’s 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.
In a medium bowl, whisk together the buttermilk, egg, yolk, and vanilla until thoroughly incorporated. Stir in the brown butter.
In a separate medium bowl, combine the flour, sugar, baking powder and salt. Add the milk mixture all at once and stir gently. Carefully fold in the blueberries then divide the batter evenly among the prepared muffin pan.
Combine all three ingredients in a bowl and rub together with our fingers. Mix like this until the mixture is crumbly. Sprinkle evenly over the muffin batter in the cups. I then placed a little dash of crystallized sugar on the top (just for a little crunch)
Bake the muffins for the 20 to 22 minutes, or until golden and crisp and passes the toothpick test. Cool in the muffin pan for 15 minutes before removing. Serve warm or at room temperature.
(These muffins freeze beautifully in a freezer bag)