Browned Butter Blueberry Muffins

July 22, 2009

Browned Butter Fresh Blueberry Muffins

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

Browned Butter Fresh Blueberry Muffins

Browned Butter Fresh Blueberry Muffins

adapted from The Gourmet Cookbook

makes 12 glorious muffins

Print this Recipe!

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.

{ 112 comments… read them below or add one }

Freshy July 29, 2010 at 4:34 pm

Dear Joy,
These muffins are awesome. Your blog is awesome. Um…you are awesome. I have a not-so-secret girl crush on you. Seriously. Hope you don’t mind.
Freshy

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Nissa July 31, 2010 at 7:19 am

Just picked some fresh blueberries in the pouring rain this morning before I saw this recipe. Now am going to try recipe! Looks yummy.

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Steffi July 31, 2010 at 1:20 pm

Hey, Joy. I am absolutely in love with these muffins and you. Thank you so very much for existing. <3

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Katherine August 2, 2010 at 6:22 am

Made these muffins for “Muffin Monday” at work and they were a HUGE hit. Sweet and light, and even better the next day. Thanks for the recipe- they truly are glorious.

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celia August 3, 2010 at 11:08 pm

I made these muffins yesterday-the browned butter gives it a wonderful flavor. I have never made anything with browned butter before. Amazing muffins-thanks for the recipe.

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Lori Jean August 8, 2010 at 5:38 pm

I’m going to have to try these!!! And the crumble on top looks lovely!!!

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Nicole M. August 9, 2010 at 5:59 am

Made this recipe yesterday morning & they were scrumptious!!! I baked mine for a couple of minutes longer because the centers were still doughy, but they turned out really good!!! Bless you for that crumb topping & browned butter too, I’ve never made muffins ever and my first experience was a great success!!

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Susan August 10, 2010 at 6:17 am

I have to struggle not to kick the pedicurist in the face, too!!!! LOL!!

These look AWESOME!! Can’t wait to try them.

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Andrea August 14, 2010 at 12:57 pm

These muffins are flipping awesome! Brown butter in muffins… you have just revolutionized my world. Thank you Joy!

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janet August 29, 2010 at 2:43 pm

These were great muffins. More like a mini cake then a muffin though. Dense, heavy yet light with teh vanilla crumb. I filled mine with blueberries and peaches. Divine.

I wrote about it here: http://tastespace.wordpress.com/2010/08/29/blueberry-peach-brown-butter-muffins/

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