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Browned Butter Blueberry Muffins

I am a pathological recipe tweaker.  Maybe I always knew this on some level, but this blog has made me accept it afresh. My name is Courtney, and I can’t resist messing with a recipe.  Please love me anyway.

I try to resist as best I can with baking, though, at least until I’m very familiar with the science behind it.  Chemical leavening, gluten development, etc., can be fickle beasts!  So I hope that you are terribly impressed that I just barely tweaked the recipe I am about to introduce to you.  A little extra butter in the dough, a little less flour in the crumblies… I mean, really, does that even count?  Of course not.  (Thank you for enabling me.)

I have made many blueberry muffin recipes over the past few years; most were lackluster.  Not bad, just boring. So when I ran across a recipe with browned butter instead of yogurt or sour cream, I was intrigued.  Finally, something new! I’d seen it work very well with our chocolate chip cookies.  Maybe it could redeem the muffins.  It totally did.  A lovely, soft crumb! Sweet, but not cloying! The blueberries didn’t sink! I totally recommend it.


Browned Butter Blueberry Muffins
(makes 12 muffins; adapted from Joy the Baker’s excellent recipe)

8 Tbsp unsalted butter
1/3 cup milk, whole or 2%
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
2 cups fresh blueberries

Crumbly Topping:
3 Tbsp cold, unsalted butter, cut into 1/2-inch cubes
1/3 cup all-purpose flour
4 Tbsp sugar

Preheat the oven to 375 degrees F.  Line your muffin pan with paper cups.

Melt the butter in a small frying pan over medium heat.  Once fully melted, it will start crackling as the water evaporates; keep swirling it constantly to prevent burning. Little brown bits will begin to appear in the pan.  When it smells nutty and moves just past golden brown, remove it from the heat.

Whisk together the milk, egg, yolk ,and vanilla in a small bowl.  Add the brown butter and stir to combine.

Whisk together the flour, sugar, baking powder and salt in a medium bowl  Add the milk and butter mixture to the dry goods all at once and mix until just incorporated.  Fold in the blueberries, but be careful not to smash them along the way. Divide the batter among muffin cups. They should be about 2/3 full.

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

Bake until golden, about 18-20 minutes. A toothpick inserted into the center of a muffin should come out clean.  Cool the muffins in the pan on a wire rack for 15 minutes before removing from the pan.


About Courtney

Library diva. I also eat food.

One comment on “Browned Butter Blueberry Muffins

  1. […] been secretly drooling over Joy the Baker’s blog ever since the Browned Butter Blueberry Muffins glory.  So many delectable things, so few excuses bake them!  (Also, my baby belly is plenty big […]

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