July 08, 2012

blueberry muffin bliss

I've always made oatmeal blueberry muffins, but I've never made a straight up blueberry muffins, sans the oatmeal.  This recipe is now my go-to for straight up blueberry muffins.  They are definitely more indulgent than the oatmeal variety, but they're a great treat.  They are so fluffy and delicious (I think it has something to do with the browned butter which gives it a nutty flavour), and I love the abundance of blueberries.

I brought them over to a friend's house for lunch and they were a hit. :)

Here's the recipe!

Brown Butter Blueberry Muffins
adapted from Joy The Baker

Makes 12 fluffy 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 or frozen blueberries


Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  Coat the muffin pan cups with cooking spray.
Melt butter in a small saucepan over low-medium heat.  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 on the butter because the browning happens fast and you don't want burnt butter.  Remove from heat and let it cool a bit.
Whisk milk, egg, yolk and vanilla until combined.  Add the brown butter slowly so as to not cook the egg, 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 evenly  among muffin cups.
Bake until golden and a wooden pick inserted into the center of a muffin comes out clean, about 20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.


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