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Browned Butter Blueberry Muffins

If butter makes everything better, browned butter makes it even more so. Butter makes for a delicious, moist blueberry muffin – but browning it first intensifies its flavor, making it nutty and even more buttery. Melted butter works very well in a muffin, so to spend an extra minute or two browning it is time very well spent.

To brown butter, all you need to do is melt it, then continue cooking it for a few more minutes, until it turns golden and nutty-smelling. The natural sugars are caramelizing in the butter – you’ll have a golden brown foam on top, and be able to see browned bits in the bottom of the pan. Don’t worry – that’s what you want.

Stir together the milk, browned butter and eggs and stir the wet into the dry ingredients.

Blueberries are swell, but other berries work too. If they’re frozen, don’t thaw them.

Fill paper-lined muffin tins. Regular sized or mini. (Minis will require less baking time.)

Crumble is optional, but delicious.

Bake until golden and springy to the touch.

Delish.

Browned Butter Blueberry Muffins

adapted from The Gourmet Cookbook, by way of Joy the Baker.

1/3 cup butter
1/3 cup milk
2 large eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
2 cups fresh or frozen (don’t thaw them) blueberries

Topping:
3 Tbsp. butter, cut into pieces
1/2 cup all-purpose flour
1/4 cup brown sugar

Preheat the oven to 375F and line muffin pan with paper liners.

Melt butter in a small saucepan over medium heat. Keep cooking until it melts, foams, then starts turning a nutty brown. Remove from heat, pour into a bowl and set aside to cool. Whisk in the milk, eggs and vanilla.

In another bowl, stir together the flour, sugar, baking powder and salt. Add the liquid and fold gently until almost combined; add the berries and stir just until blended.

Divide the batter among the muffin cups. To make the crumble topping, combine all of the ingredients in a bowl and mix with a fork or rub together with your fingers until crumbly. Sprinkle evenly over the unbaked muffins.  

Bake for 20 minutes, or until golden and springy to the touch.

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