recipe: brown butter blueberry muffins

Blueberry muffins always make for a perfect Saturday morning breakfast! I made these muffins last weekend

 and they turned out great! They are not too sweet & using frozen blueberries worked just fine! 

Also... making the brown butter was something new to me, but it was pretty fast & easy 

and it definitely made these muffins extra special! Yumm...

Brown Butter Blueberry Muffins

Ingredients for the muffins:

7 tablespoons butter

1/3 cup milk

1 large egg

1 large egg yolk

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup granulated sugar

1 1/2 teaspoons baking powder

1 1/4 cup fresh or frozen blueberries

Ingredients for the topping:

3 tablespoons butter, cold

1/2 cup all-purpose flour

3 tablespoons brown sugar

1/2 teaspoon cinnamon

Preheat the oven to 375 degrees. Line a muffin pan with paper liners and set aside.

To make the muffins, melt the butter in a small saucepan over medium heat. It will melt, froth, and begin to crackle. The crackling will subside and the butter will froth again and begin to brown. Remove from the heat when the butter solids become a medium brown color and the butter smells slightly nutty. Immediately pour hot butter into a small bowl to prevent further cooking and burning.

In a small bowl, whisk milk, egg, yolk, and vanilla until combined. Add brown butter and whisk to combine.

In a large bowl whisk together flour, sugar, and baking powder. Add the milk mixture and stir gently to combine. Gently fold in the blueberries. Divide the batter evenly into the prepared muffin cups.

To make the topping, combine all of the ingredients in a small food processor and pulse until it is a course and crumbly texture. Sprinkle a good amount evenly over the muffin batter in the cups.

Bake 18 to 20 minutes until golden and crisp and a toothpick inserted in the center of a muffin comes out clean. Cool muffins in the pan for 15 minutes before removing. Serve warm or at room temperature. Muffins will last in an airtight container for 3 days.

{ Recipe adapted from HERE. }