Blueberry Lemon Poppyseed Muffins

Have you ever had two favorites of something and were craving both and just couldn't decide?

That happens to me a lot actually....

That's probably how macaroni and cheese pizza was invented.

That's also the reason for these French Onion Soup Sandwiches.

Well the other day I was in the mood for muffins after a particularly rough week of exams and my pharmacy interview.

But I had a dilemma- I couldn't decide between my two favorites, Brown Butter Blueberry muffins and Lemon Poppy Seed muffins.

Luckily, Joy the Baker has my back and created a perfect fusion of the two so I could indulge all my muffin cravings at once!

Let me just say that these muffins are absolutely incredible.
They start off pretty basic, but with the addition of butter cooked until it's a nutty toasty brown,

And some fantastically fresh add-ins,

these muffins are over-the-top delectable.

The batter is then topped with a buttery sugary streusel.

Oh yes.

They emerge from the oven puffed and fragrant and toasty crumbly crunchy on top.

The lemon flavor is subtle, yet it's the perfect foil to the sweet blueberries, and the poppyseeds add a nice nutty crunch. The crumble on top adds a buttery richness making these puppies a sumptuous treat. They kept me and my friends happy all weekend long.

Enjoy!

~Maddy

Blueberry Lemon Poppyseed Muffins

adapted from Joy the Baker

Ingredients 

7 tablespoons unsalted butter

1/3 cup skim milk

1 large egg

1 large egg yolk

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup brown 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 brown sugar

Directions

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.

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.

In a medium bowl, whisk together milk, egg, yolk, and vanilla until combined.  Add browned butter and whisk to combine.

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.

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.

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.

Muffins will last, at room temperature in an airtight container, for up to 3 days.  I like them best the day they are made.