Food

Lemon Blueberry Poppy Seed Muffins

I have great friends who brighten my week with a happy little text, “How about brunch this week?” I am ready to declare that brunch is the best meal to plan and eat! You get the luxury of sleeping in past breakfast and then eating dessert-like pastries for your main meal! Done and done. Have I mentioned how much I love having friends about who I can say, “Yeah, we do brunch.”
Jill, Krista, and Bethany came over this morning around 10 a.m., and we made one of my new favorite muffins of all time. Are you ready for this? Lemon Blueberry Poppy Seed Muffins. I’ve been drooling over them since my first blueberry obsessed post, and since I’ve already tried out the Blueberry Boy Bait last week, I knew I had to try out these beauties! 
They are so delicately sweet, and the lemon pairing with the poppy seeds is legendary in my book. Adding the blueberries just takes the combination over the top! I’m telling you, you’ve got to try these! Right now! Go! Bake!

Lemon Blueberry Poppy Seed Muffins
Recipe from Joy the Baker
Makes 12 muffins
Ingredients
7 Tbsp. unsalted butter
1/3 c. whole milk
1 large egg
1 large egg yolk
1 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
3/4 c. granulated sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1 Tbsp. lemon zest
1 Tbsp. poppy seeds
 1 1/2 c. blueberries (I prefer using frozen so the juices don’t leak everywhere!)
For the Topping:
3 Tbsp. unsalted butter, softened
1/2 c. all-purpose flour
3 Tbsp. granulated sugar
Directions
Preheat oven to 375˚ F. Line a muffin pan with paper liners and set aside.
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We’ll start with making the muffin part. First, melt the butter in a small saucepan over medium heat. Make sure you watch the butter. It will melt, froth, and begin to crackle. Once the crackling subsides, it will start browning soon after that. Remove from heat when the butter become a medium brown color. Immediately pour the butter into a small bowl so it stops cooking. 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.

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Next, let’s start on the topping. Combine all of the ingredients in a bowl and rub together the ingredients with clean fingertips until it is crumbly and the butter is evenly distributed throughout the dry mixture. Sprinkle topping evenly over the muffin batter in cups.

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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!

Muffins will last up to 3 days in an airtight container.