Wednesday, September 25, 2013

Browned Butter Blueberry Muffins

Woke up this morning wanting to bake something. I needed some inspiration, so as I flipped through my Joy The Baker cookbook, I came across her brown butter blueberry muffins.  They looked so good I wanted to bake these with my little sous chef.  

I looked in the fridge to take out 2 sticks of butter and RATS!!!! I only had 1 stick left! I guess I didn't realize how much I've been going through butter with all this baking I've been doing. 

I sat their contemplating whether or not to load the kids up and head to the store to get more butter. I fed them their breakfast first so that they would hopefully be content in the store. 

Luckily they're both in good moods this am, so I decided to venture out. Those of you who have young kids, you know it's not always easy shopping with two toddlers.

Going to the store was a success. I love that Bel Air walks you to your car and unloads your groceries. It makes things easier with the kids.

I got everything I needed for muffins. I ended up getting an extra package of blueberries because I knew Nicholas would want to eat some. After washing, I gave him a package of blueberries and he gobbled them up. This kid loves his berries!

I went on to prepare these amazing looking muffins. I decided to get to baking. Joy the Baker has never let me down before so I just knew these muffins would be a success.

Ingredients:

makes 12 glorious muffins

7 Tablespoons unsalted butter

1/3 cup whole 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 fresh blueberries

For the Topping

3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar

Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk milk, egg, yolk and vanilla until combined.  Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

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

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.