Thursday, January 3, 2013

Lemony Blueberry Muffins

It's always nice to bake fresh muffins when you have the time! The smell wafts out of the oven and that smell is so wonderful, you just know what's baking! These lemon blueberry poppyseed muffins are scrumptious and delightful to bite into. They are quite easy and the outcome is worth the time it takes to make them! 
Recipe Credits: Joy the Baker

makes 12 muffins
7 tablespoons unsalted butter
1/3 cup whole 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 tablespoon lemon zest
1 tablespoon poppy seeds
1 1/2 cups fresh blueberries
For the Topping:
3 tablespoons unsalted butter
1/2 cup all-purpose flour
3 tablespoons granulated sugar
1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a muffins pan with paper or foil liners, set aside.
2. To make the muffins:  Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  It will melt, froth, and begin to crackle.  That’s the water cooking out of the butter.  The crackling will subside and butter will begin to brown fairly quickly.  Remove from heat when butter solids become a medium brown color and butter smells slightly nutty.  Immediately pour hot butter into a small bowl, or the butter will continue to cook in the hot pan.  Allow to cool slightly.
3. In a medium bowl, whisk together milk, egg, yolk, and vanilla until combined.  Add browned butter and whisk to combine.
4. Whisk together flour, sugar, baking powder, and salt in a medium bowl.  Add milk mixture all at once to the flour mixture and stir gently to combine.  Gently but thoroughly fold in the lemon zest, poppy seeds, and blueberries.  Divide batter among prepared muffin cups.
5. To make the topping: Combine all ingredients in a bowl and rub together with clean fingertips until crumbly.  Sprinkle topping evenly over the muffin batter in cups.
6. Bake muffins 18 to 20 minutes until golden and crisp and a skewer inserted into the center of a muffin comes out clean.  Cool muffins in the pan for 15 minutes before removing.  Serve warm or at room temperature.
Extra Tip! Muffins will last, at room temperature in an airtight container, for up to 3 days.  I like them best the day they are made.  

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