Ingredients:

  • 1 stick (113g) unsalted butter
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (225g) fresh blueberries
  • 1 tbsp (12g) all-purpose flour (for tossing blueberries)
  • ¼ cup (30g) all-purpose flour (for crumb topping)
  • ¼ cup (50g) light brown sugar (for crumb topping)
  • 2 tbsp (28g) cold unsalted butter, cubed
  • 1 pinch (1g) salt (for crumb topping)

Instructions:

  1. Place the butter in a small saucepan over medium heat. Melt the butter, continuing to cook it while whisking constantly. Once the crackling subsides and mahogany-colored bits form at the bottom with a nutty aroma, remove from heat immediately and let it cool for 10 minutes.
  2. Preheat your oven to 400°F (200°C) and line a muffin tin with liners. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, whisk the granulated sugar and brown sugar into the cooled browned butter until smooth. Add eggs one at a time, whisking well, then stir in the vanilla extract.
  4. Slowly pour the buttermilk into the wet ingredients, whisking until combined. Gently fold in the dry ingredients using a spatula—stop the moment no streaks of flour remain. Carefully fold in the blueberries (previously tossed in 1 tbsp flour). Divide the batter evenly among the 12 liners.
  5. Mix the crumb topping ingredients (flour, brown sugar, cold butter, salt) with a fork until pea-sized clumps form. Sprinkle generously over each muffin.
  6. Bake for 18–22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.