Browned Butter Blueberry Muffins

I thought of changing the name of this recipe to “The Best Blueberry Muffin I Ever Made” or “Better than Coffee Shop Blueberry Muffins” or “Worth the Muffin Top Muffins” or just about any other title than what they’re actually called. This is not because I don’t think Browned Butter Blueberry Muffins sounds incredibly appetizing — I just didn’t want to frighten anyone off at the prospect of having to brown butter.  It’s really not hard to do and it’s not scary at all, so I’ll just leave the title as is and encourage you to try a new technique today.  No one wants to talk about muffin tops anyhow.

With the exception of a birthday cake or two, my cake stand has sat sad and empty this summer.  But with school starting next week and mega calories being torched by my runners, I thought it was time to fill’er up once again.  These muffins are uh-mazing — cakelike but not too terribly sweet, and the brown butter and crunchy streusel topping send them over the top.  I’m sure you’ll agree, they’re head and shoulders above your run of the mill blueberry baked good.

You’ll find fresh blueberries featured on Wednesday during this week’s Hot Days, Hot Deals Sale – two pints for $3.00.  That’s a bargain, friends!  Snap them up while they’re pennies and plentiful and make these muffins for someone you *heart* sometime soon. : )

YIELDS:  one dozen
SOURCE: via The Gourmet Cookbook

6 T. unsalted butter
1/3 c. whole milk
1 large egg
1 large egg yolk
3/4 t. vanilla extract
1 1/2 c. all purpose flour
3/4 c. sugar
1 1/2 t. baking powder
3/4 t. salt
2 c. fresh blueberries (on sale on Wednesday)

3 T. cold unsalted butter, cut into 1/4″ cubes
1/2 c. all purpose flour
3 T. sugar

Put a rack in the upper third of your oven and preheat oven to 375.  Place twelve liners in a muffin tin and coat liners and top of pan with cooking spray.  Set aside.

Melt the butter in a small saucepan over medium heat.  Swirl the pan now and then and cook the melted butter until it turns a pale golden brown color, about 7 minutes.  Watch butter carefully so that it doesn’t burn.  Set aside to cool.

In a medium bowl, whisk milk, egg, yolk, and vanilla until well combined.

If you’ve noticed that dark browned butter bits have settled on the bottom of your saucepan, use a fine mesh strainer to filter them out before adding your cooled butter to the milk and egg mixture.  Stir until combined well.

In another medium bowl, whisk together flour, sugar, baking powder, and salt.  Add milk mixture and stir until just combined.  Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

Combine all topping ingredients in a small bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over batter in cups.

Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 20 – 22 minutes.  Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups.  Serve warm or at room temperature.

Featured, Fresh, Frugal, Fabulous, News | August 21st, 2013