Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brown Butter Blueberry Muffins

Ingredients

Units Scale
  • 7 Tbsp unsalted butter
  • 1/3 cup milk
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 cups blueberries
  • 3 Tbsp unsalted butter, cold
  • 1/2 cup flour
  • 3 Tbsp sugar

Instructions

  1. Preheat the oven to 375, and prepare a muffin pan with either butter or liners.
  2. In a small saucepan over medium heat, melt the butter.
  3. Continue to cook the butter, as it crackles and pops, until the crackling stops and the solids have turned a medium-brown color.
  4. Remove from heat and pour the putter into a separate dish, as not to burn it.
  5. Let the butter cool at least 10 minutes.
  6. Whisk together milk, egg, yolk, and vanilla until fully combined. Add the brown butter and whisk together.
  7. In a separate bowl, combine flour, sugar, baking powder, and salt. Mix to combine, then add the wet ingredients all at once. Stir gently to combine.
  8. Fold in the blueberries, and divide batter into the muffin tin.
  9. For the topping, use clean fingers to combine the butter, flour, and sugar until crumbly. Divide among muffin cups, topping each muffin liberally.
  10. Bake for 18-20 minutes. Muffins should be golden and crisp on the top, and a cake-tester will come out clean.
  11. Let the muffins cool 15 minutes in the pan before removing.

Find it online: https://thekitchenpaper.com/brown-butter-blueberry-muffins/