Monday, July 1, 2013

The BEST Blueberry Muffins

I have made several different recipes for blueberry muffins and none of them were very good. Well ladies and gents...I no longer have to find a good one! This recipe is great. It has just the right about of sweetness to help bring out the blueberry flavor and the streusel on top...oh yes...its sugary and crunchy and delicious!
This recipe is also a bit unique in the fact that you use browned butter to make them. Don't be turned off if you've never had browned butter. Its beyond simple to make and adds such a wonderful flavor to your muffin. It almost gives it a nutty flavor. Give it a try and tell me what you think! Honestly, I hope you no longer have to look any further for the perfect blueberry muffin!



I found this recipe using the usually awesome Pinterest. The recipe comes from another blog entitled Seeded at the Table. I will actually be trying another recipe from this site later on this week. Hopefully it turns out as yummy as these muffins did!


7 Tablespoons unsalted butter
1/3 cup buttermilk (or regular milk)
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries (Can use frozen if thawed and drained first.)

For the streusel topping:
3 Tablespoons very cold unsalted butter
1/2 cup all-purpose flour
3 Tablespoons granulated sugar

Adjust an oven rack to the upper third of the oven. Preheat the oven to 375 degrees F. Line a muffin pan with 12 baking cups; set aside.

For the muffins:
Melt the 7 Tablespoons butter in a small skillet over medium heat. Do not stir right away, but keep an eye on it. After it's done crackling, it will turn a medium brown color and smell a little nutty. This means it's done. Remove from the heat right away and transfer to a bowl to cool.

1. In a medium bowl, whisk together the milk, egg, yolk, and vanilla until thoroughly incorporated. Stir in the brown butter.

2. In a separate medium bowl, combine the flour, sugar, baking powder and salt. Add the milk mixture all at once and stir gently. Carefully fold in the blueberries then divide the batter evenly among the prepared muffin pan.

3. For the streusel topping:
Combine all three ingredients in a bowl and rub together with your fingers. Mix like this until the mixture is crumbly. Sprinkle evenly over the muffin batter in the cups.

4. Bake the muffins for 20 to 22 minutes, or until golden and crisp and passes the toothpick test. Cool in the muffin pan for 15 minutes before removing. Serve warm or at room temperature

**Randi's Side Notes**
~ I only used just over a cup of fresh blueberries and there was PLENTY of them in each muffin.
~ I actually forgot to add the browned butter to the muffins when I was supposed to and later realized that when I couldn't stir all my flour mixture in that I had left it out...oopsies. So I hurried and threw it on the stove and cooked it as fast as I could, resulting in probably not the brownest of butter but still turned out just wonderful!
~ I think next time for the topping I may try doing half regular sugar and half brown sugar. It was fine how it was but I just want to see what brown sugar would do!

15 comments:

  1. Adding the streusel topping is like the cherry on the ice cream! Yum! Thanks! http://xobakingco.com/

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  2. Do you think I could use fresh peaches instead?

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    1. ABSOLUTELY!!! Oh I bet that would be fantastic. Like a miniature peach cobbler! You'll have to let me know how that turns out, because that is a GREAT idea!

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  3. So, I made these last night and HOLY YUM!! They were seriously like the best muffins ever. Hubby went crazy over them.

    I loved them so much that I'll be sharing them on my blog - I'll link back to you!

    Thanks for this beautiful recipe!

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    1. I just made these a couple of days ago as well! Glad you liked them as much as we do in our house. I swear it's the browned butter that makes them so different from other recipes. Thanks for stopping by!

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  4. so happy i tried this recipe i used fresh strawberys turned out so great

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    1. I LOVE STRAWBERRIES! I just got done making a huge batch of freezer jam and had some left over. I will have to try them in this recipe as well! Thanks for the idea.

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  5. I have them in the oven but I'm a little anxious. The batter was so thick I couldn't stir in the berries. I wound up scooping it into my hand and plopping balls into the muffin wrappers. Is this normal or did I do something very wrong?

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    1. It is a pretty thick batter but I wouldn't say it's thick enough to use your hands. Using buttermilk over regular milk makes the batter a lot more thick. I usually have to stir the berries in with either a wooden spoon or a heavy duty rubber scraper because of the thickness, and I do only put in 1 cup of the berries over the 2 cups the original recipe calls for. I hope they turned out still tasty!

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  6. I made these muffins for breakfast today. HOLY COW! They are absolute perfection. My only adjustments I made (strictly for personal taste) was to swap out the vanilla for half almond half lemon extracts, and I put a little glaze of the same extracts, powdered sugar, and water on the top. Perfection.

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    Replies
    1. LEMON! Why have I never done this?! Thanks for the great suggestion.

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  7. Made these this evening. I added 1/2 tsp of fresh lemon zest and substituted coconut butter for regular. These where seriously amazing! Thanks for sharing!

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    1. Mmmm I have just started trying out coconut butter in recipes. Thanks for the idea. I will have to try it next time.

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  8. These muffins are fantastic - it's my "go-to" recipe!!! The only change I made was cutting the salt in half. They are loaded with blueberries; and, likely you could cut back on them, but why would you??? Each muffin is 216 calories (I'm watching my weight) and contains 173.5 mg sodium (my hubby has high blood pressure). Thanks for sharing!

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    Replies
    1. Wow thanks for adding the calories and sodium content figures.

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