1/2 cup (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1/2 cup milk
2 ½ cups fresh blueberries
For the Crumb Topping:
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1 cup unbleached all-purpose flour
1 cup sugar
Instructions
Preheat the oven to 375°F. Line a standard muffin pan with paper cups.
Brown the butter in a saucepan. If you have never browned butter before, you will add the butter to a saucepan over medium heat. Once the butter is melted it will begin to foam and then subside. The color will progress to a golden, and then light brown color. Once it is light brown, and smells nutty, it’s all done. Remove it from heat and allow it to cool for at least 5 minutes.
In the bowl of a stand mixer, or in a large bowl, mix together the butter and sugar until well combined.
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition. Beat in the baking powder, salt, and vanilla.
Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, folding in until just combined.
Scoop the batter into the prepared muffin pan. Don’t fill the muffin cups all the way- you will want to leave room for the crumb topping.
For the crumb topping, combine all ingredients together (by hand works best) until a crumble forms. Top each muffin with a spoonful.
Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, and after about 5 minutes transfer them to a rack to cool.