Browned Butter Blueberry Muffins
Written by joythebaker on July 22, 2009 – 11:44 pm -
There are three things I want you to take away from this post. No foolin’ around… I’ll get straight to the point.
One. You’ll want to stop by tomorrow if you think you might like to be one of those people that attends my (holy heck yes!) summer party. It’s in August. It’s for real.
Two. You know that part of the pedicure when the lady at your feet goes to it with a pumice scrub? It’s at that point that I have to try with every ounce of who I am, not not not to kick her in the face. I’m ticklish. Extremely. Now you know.
Three. These blueberry muffins are (yes) perfect. Straight forward. Simple. Summer. One whole hell of a lot better than the stale coffee shop version… perfect. How often do I say something is perfect? Not often. Fact.
Browned Butter Fresh Blueberry Muffins
adapted from The Gourmet Cookbook
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.
Tags: berry, blueberry, Breakfast, brown butter, brunch, muffins, recipe
Posted in Breakfast, Fruit, In the Kitchen, Recipes | 92 Comments »
I made these today and they are my new favorite. I usually do a streusel topping with brown sugar but this blond version is just perfect with the brown butter. I’m taking this recipe with me on vacation to make with huckleberries. Thank you, Joy!
I have been on the hunt for BBM’s for months. Wasted alot of ingredients and finally stumbled to Joy’s website and I have been baking my toes off. These muffins are fabulous and so visually appealing too. I’m thrilled no more wasted ingredients.I was a little scared at the batter stage it looked too thick but I followed through and I have the most perfect moist blueberry filled delight. I love that lil crunch from the topping.Thanks Joy
EVERYTHING is better with browned butter – these muffins look and sound so delish!!!
Joy, I made your muffins this morning and served them for lunch with Fresh Corn Chowder. We could really taste the browned butter. They were delicious and my lunch guests enjoyed them too. Thanks for the recipe and your wonderful and fun blog!
Amy
I made these this morning! They were perfect and quicker than I imagined. I did goof up though…2 cups of fresh blueberries is completely different than 2 cups/whole bag of frozen little blueberries. Let’s just say my muffins were…purplish.
Thank you SO much for the recipe! I made this for a party and they were a HIT! I’ve passed around your recipe to my friends- we all agreed this was our favorite blueberry muffin recipe by FAR!
These look SO delicious! Thank you!
I made these muffins on Sunday morning. These were a) my first experience making muffins from scratch (yeah I know, something IS wrong with me), b) my first experience with browned butter (OMG a dangerous discovery!!) and c) THE.BEST.MUFFINS.EVER!!!
The batter’s consistency scared me a little as it seemed thick and not what I thought it would look like, but I reread the instructions and trusted myself and whew! Soo good!
Thank you for sharing the recipe
Just made these this morning and they are divine!!!! I made a couple alterations out of necessity (buttermilk instead of whole milk and only a cup or so of blueberries). These are the BEST I’ve ever had. THANKS!
I have been buying a TON of blueberries this year. It seems like they’ve been in the stores since February here in CA, and they’ve been super cheap too. Needless to say, I’ve been making lots and lots of blueberry muffins. I already have a favorite recipe, but decided to try this one out for a change, and I was really glad I did! I really enjoyed them, and will definitely use this recipe again. Also, I think I had a REALLY good batch of bluberries this time which made them just that much better.
Yum! Going to the u-pick this week and now I know what to do with my buckets o’ blueberries. Mmm-hmmm.
These muffins look soo good! And I have the same problem during a pedicure! I’m super-ticklish
Joy, I made these yesterday. FABULOUS. I only had 1 cup of blueberries on hand, but I had raspberries, so I combined them; a slight alteration.
I had to step away from the pan or I would have eaten all of them in one day.
Thanks for the delicious recipe! I made these this morning, and ate three immediately. I probably would have eaten more, but I had to share the dozen with 5 other family members….sigh.
They are YUMMY! I used frozen blueberries, and it made the batter really stiff because of the cold, but they still turned out marvelous!
Just made these babies this morning and after offering one to our landlady, piping hot from the oven, she gave us the four-star housekeeping award. Coincidence? I think not. TRULY amazing muffins. Thank you!
Joy, every recipe of yours I try has been absolutely fantastic and these muffins lived up to that standard. Amazingly moist & buttery. Thanks!!!
I made these today and they were absolutely fabulous! I tried a browned butter cookie at christmas for my nephew who is allergic to nuts and loved that. I would love to see more recipes with this wonderful ingredient. Thank you for a wonderful recipe!
I think I’ve officially retired the boxed muffins in our home. Thanks, Joy! These were delicious!
I made this over the weekend with half blueberry, and half raspberry from my garden…
they were the BEST muffins I have ever made. I will be making more very soon!
I do wonder how an oatmeal crumble would be on top instead… maybe I will try that and report back.
Thank you so much, I have been looking for a good blueberry muffin recipe forever, and have finally found one. I made these as well as your apricot blueberry cornmeal ones. I also adore the fact that your recipes make just the right amount of batter, that’s hard to do. Just one question, I find that I have to bake my muffins for about 7-10 minutes longer than specified times, have you gotten any other feedback like this? Do you use a convection oven, that could be why. In any case, thank you again for sharing your excellent recipes.
Hi Joy, I wanted to share a tip I stumbled on…. the first time I made them, I was running low on All-purpose flour, so I used about 1/2 cake flour for them… it made them so much fluffier.
When I made them the second time, with all-purpose and no cake flour, the first thing out of my husbands mouth… after he chewed was “what did you do differently? they were better last time.”
So I recommend about 1/2 cake flour!
[...] Joy the Baker: Perfect Sunday blueberry muffins [...]
these were great! I used frozen berries as fresh are hard to come by in Seoul
My 10 year old loved them and she is as picky as they come, thanks! Love all about your blog!
[...] give a blueberry streusel recipe a shot for a long time. I recently saw Joy the Baker pop out a browned butter blueberry muffin recipe but opted to go for Ina’s recipe from Back to Basics this time. Honestly, I wish I [...]
Good Morning!!
I made these cupcakes and then blogged them today!!
DELISH!!
Check it out: http://www.javacupcake.com
Thanks Bakerella!
<3 Betsy
YUM!!!! I just made these on Sunday morning for my house guests. A-M-A-Z-I-N-G.
THANK YOU Joy the Baker for sharing the love!
Allie
Just a note to say that I made these and they were as fantastic as you said. These are in line to become a weekly tradition.
WOW! Just baked your blueberry muffins. I am a California girl unless it’s sumer time, when we live in Maine with our 5 kids. Nothing like bringing home blueberries fresh off the farm and doing a little baking. These were BY FAR the BEST BLUEBERRY MUFFINS we’ve ever had. Thank you so much for sharing your gift with others!!!
Happy Baking!!
[...] even if you make them with canola oil – I promise. Adapted from The Gourmet Cookbook, by way of Joy the Baker, then tweaked a bit by me. Really, they would take on any kind of berry well – try fresh [...]
Found this recipe (made the muffins and loved loved loved them), looked around and found about 162 recipes that I want to try (up next, the apple pie! yeah!), and you are now my go-to food blog. Keep it up!
Hi, I just wanted to say that these muffins taste amazing – sadly mine didn’t come out looking as beautiful as yours as they needed longer in my oven and they sunk a little when I opened the door. Despite them sinking, they tasted amazing, I really love the idea of using browned butter!
I will be trying more of your recipes. Thanks.
Delicious. A fine use of my precious blueberries in this scant blueberry year… Maybe next year I can make even more.
Theese are amazing. I made with buttermilk in place of whole and as I usally double the vanilla I used 1 teaspoon vanilla 1 butter/vanilla bakery emulsion. Best muffins ever, I made again the next day with cherry halves.
Thanks for the recipie
I just made these. My son and I are going crazy over the smell. Can’t wait to eat them. I am so glad I found your blog. Thanks Joy!
We had some blueberries that we were planning on making pancakes with but the morning ran away from us. So I went directly to your website and found this recipe. These are delicious and taste like no other muffin I’ve ever had. Keep on baking!
for those using frozen blueberries, they will take a decent amount longer to cook (i believe mine took about eight minutes extra, so dont be scared). i would also suggest using less than two cups, as frozen blueberries carry extra moisture and are more prone to bursting; mine ended up a little bit more like a buckle or cobbler than a typical muffin.
i was a little skeptical about the streusel not having brown sugar since i usually prefer it that way, and also of how much streusel it made– i did not use it all because it looked like my muffins were completely covered, but i really wish i had used it all! however, the amount that i did use browned well and looked quite nice.
i will be blogging about the full process tomorrow at http://www.sundaybaker.wordpress.com
[...] from Joy the Baker who adapted it from The Gourmet [...]
pls tell me if i can use frozen blue berries ?
So good, made them for a housewarming brunch today and they were a hit.
[...] had tea, coffee and orange juice to drink, croissants with ham, cheese and tomato, banana muffins, blueberry muffins, coffee cake, and lots of [...]
You’re right.
These are absolutely perfect.
You’ve spoiled me for life – I won’t be able to eat another muffin now.
Well…maybe I will. But I’ll compare it to these.
I just made these muffins today – I agree, they are perfect! I had to make some changes though since I am out of sugar. I substituted 1/2 cup of honey for the sugar, reduced the milk to 3 tablespoons and added a pinch of baking soda. I also used frozen mixed berries (blueberries, blackberries and raspberries) instead of fresh blueberries. They came out so moist and flavorful! I just love recipes with browned butter! Thanks for sharing, Joy!