Thursday, August 30, 2012

lemon blueberry poppyseed muffins

These are superb.

It's a combo of my two, all-time favorite muffins.
Lemon poppyseed and blueberry.
If you don't like those, then you won't like these.
Plus, we can't be friends if you don't like either of those.
I mean, really.

Anyway, these are great and since I had all these delicious blueberries just screaming to be made into blueberry muffins but not ordinary blueberry muffins, this recipe was spot on.

So, I made a ton and froze them for the impending chaos that is the second child.
Or so they say.

Lemon Blueberry Poppyseed Muffins
Makes 12.
From Joy the Baker!
7 tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla 
1 1/2 cups flour
3/4 cup 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
3 tablespoons unsalted butter
1/2 cup flour
3 tablespoons sugar

Place a rack in the upper third of the oven and preheat oven to 375*.  Line a muffin pan with paper or foil liners, set aside.
Melt the 7 tablespoons butter in a small saucepan over medium heat. 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 1 1/2 cups flour, 3/4 cup 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.
Combine the 3 tablespoons butter, 1/2 cup flour and 3 tablespoons sugar 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 toothpick 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.  Or wrap them and freeze them individually for a husbands' lunch, a new mommy's breakfast, or a rainy day!

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