Browned Butter Blueberry Muffins

Things have been so crazy around our house that I haven't been cooking on a regular basis. We just relisted our house for sale and we have been quite busy getting it ready! Although, I hope the chaos continues (and hopefully the chaos will be the direct result of selling our home!!!!) 

 Anyway, I woke up Friday morning to a beautiful day off and felt like baking something for breakfast. Since I had two bags of Trader Joe's frozen blueberries in the freezer, I wanted to incorporate them into the meal somehow. Blueberry muffins!  I love blueberry muffins but until Friday, I hadn't found the "perfect" recipe for them yet. I decided to look at one of my favorite food blogs, Joy the Baker, and sure enough, she had a wonderful recipe! Browned Butter Fresh Blueberry Muffins with a sweet crumb topping! What could be better? After quickly skimming over the list of ingredients, I realized I had everything except vanilla extract (Gasp! I am never out of that!) but I decided to proceed with making them anyway and am I so glad I did! We loved them! They were moist, sweet, buttery, just awesome! This will definitely be my new go-to muffin recipe.  I have to say, they were better than muffins I have had at Panera Bread (or the St. Louis Bread Company, around here).  I cannot wait to try this recipe with strawberries, apples, you name it.  This is a simple recipe to follow. Try them with a cup of coffee or milk. You will not be disappointed! 

Browned Butter Blueberry Muffins

Yields 12  muffins

•  7 Tablespoons unsalted 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 teaspoon salt
• 2 cups fresh or frozen blueberries
• For the Topping
• 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
• 1/2 cup all-purpose flour
• 3 1/2 tablespoons sugar

Preheat oven to 375 degrees F.  Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk milk, egg, yolk and vanilla until combined.  Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  Then fold the blueberries  into the batter with a spoon.

Divide the batter among muffin cups and spread evenly.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the cups.

Bake on middle rack in oven until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.

Adapted from Joy the Baker, originally from The Gourmet Cook



Come back and visit on Monday! I have two new posts: Cheesy Corn Chowder (two  ways!) and The Chewy (Chocolate Chip Cookies :)