Hey guys, I have a REAL treat for you today! I have a very special guest blogger - Lynna from Hearts in My Oven! If you a regular reader (and thank you very much for being that!) you will see Lynna's name in the comment section for almost every post! She is super sweet and has such a wonderful blog FILLED with amazing treats and bakes. I wish I was her neighbor! *SIGH* I especially love her tag line - it says "cooking for those you love" - DON'T YOU JUST ADORE THAT?! That is exactly why I bake and cook! Thank you SO much Lynna - this post is totally amazing - and I can't wait to try these myself!
2. Prepare your muffin pan while you wait for butter to cool: either use liners or spray it with cooking spray.
3. Still waiting: In a medium bowl, using the back of a fork, mash 3/4 cup of the blueberries and set aside.
4. When the butter is cooled, preheat your oven to 375°F.
5. In a large bowl with mixer attachment, combine the sugar and browned butter.
6. Add the eggs, vanilla extract, baking powder, and salt. Mix until just combined.
7. Add the mashed blueberries from earlier, mix until just combined.
8. While letting the mixer run at a low speed, add half of the flour (1 cup) and half of the milk (1/4 cup). Mix and repeat with the remaining half of the flour and milk.
9. Using a rubber spatula, fold into the batter the remaining 1 3/4 cup of blueberries.
10. Using an ice cream scoop, or spoon, spoon the butter into muffin pan 2/3 full.
12. Then, using a pastry cutter or two knives/forks, cut in the cold butter until coarse crumbs form.
13. Divide the streusel evenly between the tops of the muffins. Lightly pat the streusel down.
14. Bake for 25-30 minutes, or until golden brown.
15. Allow muffins to cool in pan for 30 minutes before transferring them to a cooling rack to cool completely.
16. Enjoy muffins warm, or individually wrap them in plastic wrap once muffins are completely cooled and freeze for up to 3 months. (To reheat: bake until muffins are warmed at 350°F, or microwave for 25-30 seconds.)