BROWNED BUTTER BLUEBERRY MUFFINS

I don’t think there are many things better than waking up and having warm, blueberry muffins straight from the oven for breakfast. They’re even better when the butter is browned (I wasn’t kidding when I said that I’ve been obsessed with all things browned butter). These beauties capture the essence of summer with juicy blueberries bursting with sweetness in a fluffy, buttery base. While I’m all about eating summer berries by themselves and enjoying them as fresh as can be, I would definitely recommend trying these out if you have a box of blueberries hiding in your fridge!

I ended up omitting the streusel that is supposed to top these just because I didn’t want crumbs falling off the top when I was eating them (recipe for disaster when eating on the go), but I bet the streusel would make them 10x better.

Browned Butter Blueberry Muffins

From Joy the Baker

Makes 12 muffins

Muffin

7 Tablespoons unsalted butter

1/3 cup whole milk

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

¾ cup sugar

1 ½ teaspoons baking powder

¾ teaspoon salt

2 cups fresh blueberries

Streusel Topping

3 Tablespoons cold, unsalted butter, cut into ½-inch cubes

½ cup all-purpose flour

3 ½ 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.