Home » baked goods » Browned Butter Blueberry Muffins

Browned Butter Blueberry Muffins

Muffin Ingredients:
* 7 tbsp. unsalted butter
* 1/3 cup buttermilk (or regular milk is fine too)
* 1 large egg
* 1 large egg yolk
* 1 tsp. pure vanilla extract
* 1 1/2 cups all-purpose flour
* 3/4 cups granulated sugar
* 1 1/2 tsp. baking powder
* 3/4 tsp. salt
* 2 cups fresh blueberries ( frozen berries are fine if they are thawed and drained prior to use)

Topping Ingredients:
* 3 tbsp. very cold unsalted butter
* 1/2 cup all-purpose flour
* 3 tbsp. granulated sugar

Directions:
Preheat oven to 375F and line a muffin tray with muffin wrappers or non-stick cooking spray.

For the muffins:
Melt the 7 tbsp. of butter in a small skillet over medium heat. Don’t stir right away, but keep an eye on it. After its done crackling for the most part, it should be a medium brown color and smell a little nutty, then you know it’s done. Remove the pan from the heat right away and transfer the butter to a bowl to cool.
In a medium bowl, whisk together the milk, egg, egg yolk, and vanilla until thoroughly incorporated. Stir in the browned butter at this point.
In a separate bowl, combine the flour, sugar, baking powder, and salt. Add the milk mixture to the flour mixture all at once and stir gently. Carefully fold in the berries, and divide the batter equally among your muffin cups. Let this sit while you mix up the streusel topping to put on top, before placing them in the oven.
Streusel topping:
Combine all three ingredients in a bowl and rub together with your fingers until the mixture is crumbly and resembles little pebbles. Sprinkle evenly over the muffin batter cups, you can go heavy on the streusel topping, the muffins can handle it!
Place your muffin pan in the preheated oven and bake for 20-22 minutes, until golden brown and passes the “toothpick test”. Cool the muffins in the pan for 15 minutes before removing them, serve warm with a big slab of butter!

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Notes: This recipe freezes well, just place the cooled muffins on a baking sheet and freeze for 1 hour. After the hour, transfer the muffins to a resealable freezer bag, these can be stored for up to 3 months. To thaw, just pop in the microwave for 10-15 seconds.

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