The only thing I can say about this?
Best. Muffins. Ever.
Oh, and please use fresh blueberries. They’re in season, after all.
Browned Butter Blueberry Muffins (orginal recipe from the amazing Joy the Baker here includes a struesel topping, but I chose to keep it simple)
- 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
Preheat oven to 375. Line a muffin tin with 12 liners.
Melt butter in a saucepan over medium heat. You want the foaming to subside and the bottom to start getting nice and brown. It will smell really good. I personally like to push it almost to the point of no return, but you can take it off the heat whenever it’s sufficiently browned for your taste. Set aside to cool.
In a small bowl, whisk together milk, egg, egg yolk, and vanilla. Add the somewhat cooled butter (you don’t want scrambled eggs) and stir.
In a larger bowl, whisk together flour, sugar, baking powder, and salt. Add in the wet ingredients and stir gently to combine. Fold in the blueberries just until incorporated.
Divide evenly among the muffin tin.
Bake for 18-20 minutes, until a toothpick inserted in a muffin comes out clean (though possibly stained with blueberry juice).
Try not to eat them all in one day.