Brown Butter Blueberry Muffins
makes 12 muffins
(recipe from the Joy the Baker Cookbook!)
For the muffins:
- 7 tablespoons butter (I used salted haha!)
- 1/3 cup milk
- 1 large egg
- 1 large egg yolk
- 1 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoons salt (don’t use if using salted butter)
- 2 cups fresh blueberries
For the topping:
- 3 tablespoons salted butter
- 1/2 cup all-purpose flour
- 3 tablespoons granulated sugar
Place the rack in the upper third of the oven and preheat oven to 375 degrees F. Line a muffin pan with paper liners. Set aside.
To make the muffins, melt butter in a small saucepan over medium heat. Keep an eye on the butter. It will melt, froth and begin to crackle. That’s the water cooking out of the butter. The crackling will subside and butter will begin to brown fairly quickly. Remove from heat when butter solids become a medium brown color and butter smells slightly nutty. Immediately pour hot putter into a small bowl or it will continue to cook and possibly burn in the hot saucepan. (I put my pan on a cool marble surface to cool off).
Whisk milk, egg, yolk and vanilla until combined. Add brown butter and whisk to combine.
Whisk together flour, sugar, baking powder and salt (if using) in a medium bowl. Add the milk mixture all at once to the flour mixture and stir gently to combine. Gently but thoroughly fold in the blueberries. Divide batter among prepared muffin cups.
To make the topping: combine all the ingredients in a bowl and rub together with clean fingertips until crumbly. Sprinkle topping evenly over the muffin batter in cups.
Bake 18-20 minutes until golden and crisp and a skewer inserted into the center of a muffin comes out clean. Cool muffins in the pan for 15 minutes before removing. Serve warm or at room temperature.
Muffins will last, at room temperature in an airtight container, for up to 3 days. Joy likes them best the day they’re made.