browned butter blueberry muffins

Saturday, March 10, 2012

Mommy brain.

I gots it.

I wrote a blog post two days ago about these wonderful muffins. Planned on publishing it on Friday.

Logged on yesterday morning. Forgot to save it. Totally gone.

I walked to the store with her pinkness this afternoon. I thought I needed all-purpose flour because I had run out. I buy a 5kg bag.

I come home to fill up my container of flour, only to find an UNOPENED 10kg bag of all-purpose flour.

I'm now currently eating chocolate chips out of the bag.

The blueberry muffins are the perfect muffin. They aren't a cupcake disguised as a muffin, they are perfectly sweet, perfectly moist, the topping tastes like a shortbread cookie, and they are even better to eat with one hand when you've forgotten to eat lunch.

Browned butter blueberry muffins
[ from The Joy the Baker cookbook via Shutterbean ]

7 tablespoons unsalted butter
1/3 cup 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 blueberries, I used frozen


3 tablespoons butter, softened
1/2 cup all-purpose flour
3 tablespoons sugar

Preheat oven to 375 degrees. Line a standard muffin tin with paper liners, or butter and flour, set aside.

In a small saucepan over medium heat, melt butter until butter bubbles and crackles. Keep an eye on the butter until it begins to turn golden brown and becomes fragrant. Remove from heat immediately and transfer into a small bowl to prevent the butter from burning. Let cool.

In a medium bowl, whisk together the milk, egg, egg yolk, vanilla extract, and the browned butter. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the wet ingredients until mixture is just combined. Gently fold in the blueberries. Divide batter equally amongst muffin tin.

To make the topping, combine all the ingredients in a small bowl and using your fingers, mix until crumbles form. Top each muffin with topping.

Bake for 18 - 20 minutes or until a tester comes out clean. Let rest in pan for 15 minutes before inverting onto a wire rack to cool completely.

Leftovers can be stored in an airtight container for up to 3 days.