Vanilla Brown Butter Blueberry Muffins

Guys... the week is about to begin all over again. It seems like the older we get... the busier we get! ...and the faster time flies!

I feel like March just started, and I looked up yesterday, and realized it's almost April. We've got things to do! Top of the list... camping and hiking, although Ashlynn may completely disagree with that. For those of you who don't know, Ashlynn and I are graduating college in May, and we're actually starting to see the light at the end of the tunnel!

It's surreal. We moved here in 2009, and our lives have completely changed... and it feels like yesterday! We packed all of our wedding gifts in the back of a U-Haul truck, and made the (what turned out to be) 9 hour drive to Tennessee. I can't believe these past 3 years have gone by so fast. It's sinking in though... graduation. Finals begin in about 4 weeks, and we graduate in about 5. Of course, Accounting is keeping me so busy, I'm not sure where I am, or how I got here, but it's a great feeling to accomplish what we're about to.

Anyway...
As busy as we are, and with my work hours beginning at 7:30 a.m., we need breakfast we can grab and go, and I have to say, these muffins fit the bill. I love homemade food... It's comforting knowing EXACTLY what is in your food.

Yes... these muffins have butter... and some sugar, but each one packs about 250 calories, which is right in my range for breakfast! We're to the point in our journey now where we're beginning to incorporate different types of foods back into our diet, but the key is moderation! Although, as soon as you taste these, you'll probably want to eat at least 4 like I wanted to.

I hope you like it!

Vanilla Brown Butter Blueberry Muffins

For the muffins:

7 Tablespoons Butter
1/3 cup unsweetened vanilla almond milk
1 large egg
1 egg yolk
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup granulated sugar
1 teaspoon salt
1 pint blueberries (the fresher, the better)

Topping:
3 tablespoons butter
1/2 cup all-purpose flour
3 tablespoons granulated sugar

Preheat oven to 375*. Prepare a 12-muffin pan with either non-stick spray or muffin liners.

Begin by melting butter in a saucepan. Watch it. Love it. The butter will begin to sizzle slightly, and begin browning. When the butter becomes a light brown, almond color, remove from heat, and pour into a bowl.

Whisk milk, egg, yolk, and vanilla together. While stirring, add melted butter slowly at a steady drizzle (to prevent scrambled eggs).

Next, whisk together the flour, sugar, baking powder, and salt in a medium bowl. Then pour wet mixture into dry mixture, and stir to combine. Then, fold in your blueberries gently, and divide evenly in your muffin pan.

For the topping, combine all the ingredients together with your fingers until it becomes like crumbs. Top your muffins, and bake for about 20 minutes.