Browned Butter Double Blueberry Muffins

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• Step 1

  Muffins: In the saucepan, over medium heat, brown your butter: Let the butter melt and when crackling has slowed down and butter is browned, transfer to a small bowl to cool slightly.
  Prepare your muffin pan while you wait for butter to cool: either use liners or spray it with cooking spray.

• Step 2

  In a medium bowl, using the back of a fork, mash 3/4 cup of the blueberries and set aside.

• Step 3

  Preheat your oven to 375F. In a large bowl with mixer attachment, combine 1 cup sugar and browned butter.
  Add the eggs, vanilla extract, baking powder, and salt. Mix until just combined. Add the mashed blueberries from earlier, mix until just combined.

• Step 4

  Add half of the flour (1 cup) and half of the milk (1/4 cup). Mix and repeat with the remaining half of the flour and milk. Using a rubber spatula, fold into the batter the remaining 1 3/4 cup of blueberries. Using an ice cream scoop, or spoon, spoon the butter into muffin pan 2/3 full.

• Step 5

  Streusel Topping:
  In a small bowl, combine 2 tbsp flour, 5 tbsp sugar, 1/4 tsp cinnamon, and 1/4 tsp nutmeg. Then, using a pastry cutter or two knives/forks, cut in 3 tbsp cold butter until coarse crumbs form. Divide the streusel evenly between the tops of the muffins. Lightly pat the streusel down.

• Step 6

  Bake for 25-30 minutes, or until golden brown. Allow muffins to cool in pan for 30 minutes before transferring them to a cooling rack to cool completely

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