Brown Butter Very Blueberry Muffins

Normal blueberry muffins will never be the same again after you try these brown butter blueberry muffins!

Back in the day, I used to participate in a fun monthly blog group called Crazy Cooking Challenge. We were given a theme each month and we chose any recipe from a blog, website, or cookbook to post on our blogs. I saved a ton of recipes from each posting date and I'm still making recipes from those days even though the group stopped posting years ago (our last month was November 2012). I honestly really miss it. It was so much fun. If any fellow bloggers would be interested in something like that, leave me a note. I wouldn't be opposed to creating a group and managing it - as I already do something like that. I'm a pretty good project manager. :)

Anywho, the reason I bring it up is that one month our theme was blueberry muffins. I saved this particular recipe (never having tried brown butter anything) because Nick likes muffins with streusel and I knew he would like these. I like a crumb/streusel topping too, so I was excited to make these. When I pulled up the recipe, I was happy to see it was a fellow Secret Recipe Club member's blog. I do love supporting my fellow SRC members! They are all so amazing. Andrea's recipe is the bomb dot com. Brown butter is everything, guys. It is life. The crumb topping is wonderful and there are so many blueberries!

(Print)
What you need:
For the muffins:

• 7 Tbsp. unsalted butter
• 1/3 cup milk
• 1 large egg + 1 egg yolk
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cups granulated sugar
• 1 1/2 tsp. baking powder
• 3/4 tsp. salt
• 2 cups fresh blueberries (tossed in flour and excess shaken off)

For the crumb topping:

• 3 Tbsp. salted butter, cold
• 1/2 cup all-purpose flour
• 3 Tbsp. brown sugar

Directions:

1. Melt unsalted butter in a small saucepan over medium heat. When it begins to foam, start whisking. Continue to whisk until it browns and there are brown bits in the bottom of the pan. Remove from heat, pour into a bowl, and set aside.
2. Whisk together milk, egg, egg yolk, and vanilla in a bowl, then add brown butter and mix until well combined.
3. In a separate bowl, whisk together flour, sugar, baking powder, and salt.
4. Then add milk mixture to the flour mixture and stir gently - DO NOT OVERMIX.
5. Gently fold in blueberries.
6. Divide batter into a muffin pan lined with paper liners.
7. Combine the ingredients for the crumb topping in a small bowl. Use your fingers or a pastry cutter to crumble together. Sprinkle over muffin batter.
8. Bake in a preheated 375-degree oven for 18 to 20 minutes.

Recipe from Adventures in All Things Food

------------------------------
don't miss a thing. follow fantastical on:
facebook | pinterest | bloglovin | instagram