Monday, July 1, 2013
The BEST Blueberry Muffins
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!