These Browned Butter Blueberry Muffins are hot, sweet, and tender.
Here’s a piece of completely unsolicited advice. Make these muffins as soon as possible. I promise you’ll be making a good decision. Please, do it for you, do it for your family, do it because it’s the weekend and spring is just around the corner. Find a reason, and make the muffins.
Perhaps I’m being too forward. But you see, baking Browned Butter Blueberry Muffins makes you wise. And when you discover something so good, so right, it’s just impossible not to share it with the world. So go ahead, start the weekend off right and whip up a batch of hot, sweet, tender muffins.
PS. These pictures really don’t do these justice. I’m working on that aspect of the blogging thing. For now, trust the words, not the picture.
Browned Butter Blueberry Muffins
Yield: 12 muffins
Recipe from Joy the Baker
Ingredients for the muffins:
7 Tablespoons butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoons salt
2 cups fresh blueberries
For the topping:
3 Tablespoons cold butter, cut in 1/2 in slices
1/2 cup all purpose flour
3 1/2 Tablespoons sugar
1. Preheat oven to 375 degrees. Line muffin pan with cupcake liners or spray thoroughly with oil.
2. Melt butter in small saucepan over medium heat. Keep an eye on the butter as it melts and cooks down. This requires patience, it takes a little while. Watch for little brown bits to appear in the butter. After crackling subsides, butter will start to brown pretty quickly. Remove from heat as soon as butter is a brown color.
3. Whisk milk, egg, yolk and vanilla. Add the browned butter and stir to combine.
4. Whisk together flour, sugar, baking powder, and salt. Add butter mixture all at once and stir to combine. Do not over-combine.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. For topping combine all ingredients and rub between fingertips until crumbly. Sprinkle over batter.
8. Bake until golden and crisp, about 18-20 minutes.