Browned Butter Blueberry Muffins
These are good. Very good. Mike (who is something of a blueberry muffin connoisseur), says they just might be his favorite. Although, really, I’m not sure he can be trusted – often, whatever he happens to be eating at the time is his favorite. That aside, however, these really are great muffins. Moist and tender and delicious, Mike even went so far as to say they “crumble in your mouth” (in a good way). Although, once again, that might be because he tried to eat it approximately 30 seconds after it came out of the oven.
I’m not sure of the difference between browned butter and melted butter (other than its color of course). However, something about the flavor of these muffins is unique and wonderful, so I’ll go ahead and attribute it to the browned butter. Add in the streusel-like topping and the moist, crumbly texture, and this is a winning recipe – one that would be perfect for Christmas morning.
Browned Butter Blueberry Muffins
Yield: Makes 12 muffins.
Ingredients:
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 (I used frozen black raspberries with great results)
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
Directions:
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 and let cool slightly.
In a small bowl, whisk milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.
In a separate bowl, whisk together flour, sugar, baking powder and salt. Add milk and butter mixture all at once and stir gently to combine. Gently but thoroughly fold in the berries. 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. It may look like too much topping, but use it all - it definitely cooks down.
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.
from Joy the Baker
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
oh those sound perfect for breakfast!
Love blueberry muffins! And the browned butter ought to make them even better. I've used it before, but usually with a dinner dish. Interesting to use it in muffins. Can't wait to try it!
These look amazing – I could eat way too many of them.
Those muffins look amazing! Blueberry muffins are my brother's favorite- I'll have to make him some.
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By the way- I wrote this comment this morning and forgot to hit submit, oops! Thanks for checking in, too!
Browned butter just adds magic to everything, they sound delicious!
I have never tried brown butter. It seems a must!
Karine – I'd never tried it before either, but it really is good! 🙂
i'm obsessed with browned butter–it just contributes such a unique and delicious flavor to whatever it touches! awesome muffins, megan. 🙂
These are the best-tasting muffins ever! Paul and I will make them after we first lose 10 pounds.
Mary Dobish
Mary – I'm so glad you liked them! And thanks for taking the time to comment 🙂
Megan, I was just searching for a good blueberry muffin recipe on Pinterest, and it sent me to you! When I saw that the recipe was from your blog, I knew I’d found a winner. 🙂 I’m going to try this using half white whole wheat flour…we just went blueberry picking yesterday (24 lbs worth!).
They turned out AWESOME! Probably my go-to “for company” recipe now! The 1/2 white whole wheat was awesome, next time I’ll try doing 100% white whole wheat. 🙂
Thanks for the awesome recipe.
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