Browned Butter Blueberry Muffins
I’m a bad person.
I’m a big believer in karma so I am fully aware of what I’m throwing out into the universe with this post, but I just had to. So judge me. Or laugh and point at me when I eat sh*t while walking to class.
The temperature is dropping and the snow is falling in Evanston. And it means one thing. Icy pavements. Well, two things: ICY PAVEMENTS and PEOPLE FALLING.
Earlier this week my girlfrand, Jaimie, and I were on our way home from a lovely little work-out and coffee date. We were driving through the back alley when we see a young man misstep on the icy ground, try to regain his composure, and then fall flat on his face. We literally laughed so hard we cried. And then he limped off. And then I proceeded to crack up for the next few hours every time I thought of him falling. (I’m a really nice person… once you get to know me, I swear.)
Seeing people fall is possibly the only good thing about winter in Evanston. Otherwise it’s just freezing, I become anti-social, and I turn green… No, really, I turn green.
So I bake indoors, a lot. Which is exactly what I did after I saw this man fall. It’s not like I was about to go outside, I would have surely gotten my karma! So I made muffins! Soft, browned butter, blueberry muffins, sprinkled with a crumble topping. These are some tasty muffins.
And this is me, as a muffin would see me. OoH Aaaah.
Browned Butter Fresh Blueberry Muffins recipe from Joy the Baker:
7 tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
2 cups fresh blueberries
For the Topping:
3 Tablespoons cold, unsalted butter, cut into ½ inch cubes
½ cup all-purpose flour
3 ½ 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.