7 tablespoons unsalted butter
1/3 cup whole milk
1/4 cup heavy cream
1 egg yolk
1 teaspoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups blueberries
3 tablespoons unsalted butter, cold
1/2 cup flour
3 tablespoons sugar
Preheat the oven to 375 degrees, and prepare a muffin pan with either butter or liners.
In a small saucepan over medium heat, melt the butter. Continue to cook the butter, as it crackles and pops, until the crackling stops and the solids have turned a medium-brown color. Remove from heat and pour the butter into a separate dish, as not to burn it. Let the butter cool at least 10 minutes.
Whisk together the milk, cream, egg, egg yolk, and vanilla until fully combined. Add the brown butter and whisk together.
In a separate bowl, combine the flour, sugar, baking powder, and salt. Mix to combine, then add the wet ingredients all at once. Stir gently to combine. (This mixture will be thick.)
Fold in the blueberries, and divide the batter into the muffin tin.
For the topping, use clean fingers to combine the butter, flour, and sugar until crumbly. Divide among the muffin cups, topping each muffin liberally.
Bake for 18-20 minutes. Muffin should be golden and crisp on top, and a cake-tester will come out clean.
Let the muffins cool 15 minutes in the pan before removing.