Step 1

Preheat the oven to 400°Line a standard muffin tin with paper liners.

Step 2

In a small stainless skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.

Step 3

Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a medium mixing bowl. Let cool.

Step 4

In a large bowl whisk together the flour, sugars, salt, and baking powder.

Step 5

In a small bowl whisk together the buttermilk, cooled browned butter, egg, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Gently stir in the blueberries. Do not overmix. Divide evenly among the muffin tin cups.

Step 6

In a small bowl, combine all of the topping ingredients with a fork until the texture resembles wet sand.

Step 7

Use your fingertips to sprinkle over muffin batter in pans. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm.

Step 8

Serve or store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired. Muffins can also be frozen in an airtight container for up to 3 months.