Have you ever had one of those days where
you’re driving along, battling traffic, trying to let Kelly Clarkson
lull you away from outright rage… and it’s totally not working… and
you’re about 4.7 seconds away from deliberately smashing your car into
the Porsche in front of you? You’ve probably never had one of those
days. You’re a better human than me.
If you are familiar with these sorts of
days, the solution would look something like this: abruptly pull your
car over into a shopping mall, buy yourself a cheap maxi dress, change
into new dress in the car, walk to a drugstore, paint your nails in the
cosmetic section, purchase a package of Peanut Butter M&Ms and a
purple juice for a homeless dude, walk back to your car, put on fresh
lipstick, and carry on.
Can this be the only traffic jam I encounter for a bit? A cluster of
lemon, poppy seeds, and blueberries… less Porsche, more butter.
I also try to put a crumble topping on just about everything (except cheeseburgers).
These muffins feel like weekend brunch wonders! They’re a perfect
mixture of Blueberry Muffins, and Lemon Poppy Seed Muffins. Smash
bang! I also love to make these during the weekend, and freeze any
leftover muffins for weekday morning treats.
Lemon Blueberry Poppy Seed Muffins
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
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.
(Via Joy the Baker)
