Joy the Baker

Browned Butter Blueberry Muffins

July 22, 2009

Browned Butter Fresh Blueberry Muffins

There are three things I want you to take away from this post.  No foolin’ around… I’ll get straight to the point.

One.  You’ll want to stop by tomorrow if you think you might like to be one of those people that attends my (holy heck yes!) summer party.  It’s in August.  It’s for real.

Two.  You know that part of the pedicure when the lady at your feet goes to it with a pumice scrub?  It’s at that point that I have to try with every ounce of who I am, not not not to kick her in the face.  I’m ticklish.  Extremely.  Now you know.

Three.  These blueberry muffins are (yes) perfect.  Straight forward.  Simple.  Summer.  One whole hell of a lot better than the stale coffee shop version… perfect. How often do I say something is perfect?  Not often.  Fact.

Browned Butter Fresh Blueberry Muffins

Browned Butter Fresh Blueberry Muffins

Browned Butter Fresh Blueberry Muffins

adapted from The Gourmet Cookbook

makes 12 glorious muffins

Print this Recipe!

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 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

Put a rack in the upper third of the oven and 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 crackling will subside and 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.  Gently but thoroughly fold in the blueberries.

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 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.


239 Comments Add A Comment

  • thank you, THANK YOU, Joy for that little print button!
    click!

  • I love anything with brown butter. That is how I make scrambled eggs. I brown the butter first! I will definitely try these. Thanks for the recipe and beautiful photos. And, I never have the pumice done. I literally start to sweat when they try.

  • Um, I want to make these right now. Oh, and I am totally with you on #2. I have to try very very hard not to jerk my foot out of their hands.

  • They look delightful.

    I tried out your vegan cake recipe, it was amazing! Thank you so much for sharing.

    Katie xox

  • Oh maaaan, Joy. I JUST made some “Blueberry Boy Bait” on Tuesday (Smitten Kitchen creation, and it’s yummmmmmmy!) But now? Well, now all I want are your blueberry muffins.

  • was looking for the perfect blueberry muffin recipe & now i found it!
    fact:love your blog!
    fact: love your photography!
    fact: your recipes are treasures!

  • Oh, I adore blueberry muffins. Love the topping!

  • mmm these look so much better than the skanky coffee shop type that I always end up buying – stale and kinda dry. Will definitley try making these as a treat! yum :)

  • Hi Joy,

    This looks like a great recipe. Is there any chance you could start adding metric equivalents for your British readers? Also, can I substitute buttermilk for wholemilk because I’m intolerant to whole milk?
    Thanks!

  • I just made blueberry muffins last night BUT I am sending them all in to work with the hubs AND I still have a pint of blueberries left over in the refrigerator! Any ideas what I am going to be doing with them???? Thanks for sharing!

  • Perfect for summer. These can be baked in my mini-cooker outdoors on the screen porch! Thanks so much for the summer food help, and one more in a string of lucious recipes. A Joy Party? That would be one where WE repay YOU by bringing wonderful things to eat from OUR kitchen to YOU, right? Hope it’s a wonderful day for you. You certainly deserve it.

  • Joy,
    First, I love your humor-it makes your baking even more delish somehow. And, second I LOVE the fact that your cupcake/muffin tins look like mine, worn with age and showing signs of overuse but still creating beautiful baked goods! The pictures of your muffins were beautiful. They look great-can’t wait to try them! I made some blueberry cupcakes yesterday w/ blueberry frosting–must be the cupcake/muffin “de jour” lol! I wish I lived closer so I could attend the picnic AND get a pedicure with you–I have the same dilemma-curse those ticklish feet! Thanks for another great recipe filled with beautiful photos, great looking food, and downright humor and honesty! u rock!

  • This is definitely on my to-do list for the weekend – thanks for giving me something to look forward to! Oh, and you’re not the only one who has to avoid kicking the poor pedicure lady in the face; I have that problem too. If you ever figure out how to deal with it better, let me know!! ;)

  • Hey tickle-ish lady, those muffins are bookmarked! :)

  • Gosh, these look so good. Blueberries are just coming into season here and I always snatch them up while I can never really thinking about what exactly I’ll do with them. Perhaps starting with these for easy summer breakfasts would be good. Thanks Joy!

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