Browned Butter 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
adapted from The Gourmet Cookbook
makes 12 glorious 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 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.