Brown butter blueberry muffins

September 1, 2013 § Leave a comment

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Do you have a blueberry muffin recipe?  I mean, your blueberry muffin recipe–the one you always turn to should the craving strikes. Not me.  Blueberry muffins recipes are like banana bread and chocolate chip cookies–they are all so different, I can’t really rely on one favorite. It all depends on my mood. Rakesh is different though, and when he likes something, it’s so hard to get him to break tradition  This can lead to confusion, especially when he requests something (like the best blueberry muffin ever) and I have no idea which recipe he’s talking about.

So when he asked me two weeks ago to make “those moist blueberry muffins.  You know, the ones that look like Otis Spunkmeyer, but are so much better,” I had no idea what he was referring to.  Was it the Barefoot Contessa?  Magnolia Bakery?

I decided to go with Joy the Baker because I love a struesel-y topping.  Turns out, the hubby does too!

Brown Butter Blueberry Muffins Adapted from Joy the Baker Cookbook by Joy Wilson

Makes 12 muffins

For the Muffins:

  • 7 Tbs unsalted butter
  • 1/3 cup buttermilk
  • 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 blueberries (fresh or frozen)

For the Topping:

  • 4 Tbs butter
  • 1/2 c all-purpose flour
  • 3 Tbs sugar

Preheat oven to 190 (375F).  Grease a muffin pan and set aside.

Melt butter in a small saucepan over medium heat.  I like to swirl the pan around so the butter doesn’t burn.  It will start to crackle and separate as the water cooks out of the butter.  Once the crackling slows, the butter will brown pretty quickly.  Remove from the heat once it turns as deep amber color and smells slightly nutty,  Pour the browned butter in a small bowl to prevent it from cooking further in the hot pan.

Whisk buttermilk, egg, yolk, and vanilla until combined.  Slowly add the cooled brown butter and whisk to combine.

In a separate bowl, whisk together flour, sugar, baking powder, and salt.  add the wet mixture all at once to the flour mixture an d stir to combine.  It will be fairly stiff, so carefully fold in the blueberries.  Scoop into prepared muffin pan.

To make the topping, combine all the ingredients in a bowl and rub together with your fingers until crumbly.  Sprinkle the topping evenly over the muffin batter.

Bake for 18-20 minutes in the oven until golden and crisp.  Cool muffins in the pan for 15 minutes before removing.

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