annie blog

Browned Butter Blueberry Muffin


We recently had a boy with a birthday here and he didn’t have a special request for his birthday breakfast.  That is, until I mentioned that I could make blueberry muffins.  That sounded good to him.

I’m not a great planner, ingredients-wise, though, and so many of the recipes that I have wouldn’t work considering the bare nature of the cupboard.

Then I remembered this one.

It’s a keeper.

Originally, it is from Joy the Baker.  It is in her cookbook, too, I think.  I got it from Shutterbean, though.

I’m going to reprint the recipe with my modifications here.  The only other note that I want to make, besides extolling the yumminess of this here muffin, is to say that these took longer to bake than the recipe says.  Not critical info, to be sure, but nice to know, none the less.

For the muffins:

  • 7 tablespoons butter
  • 1/3 cup milk
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups all-purpose flour
  • 3/4 cup lightly packed light brown sugar
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoons salt (don’t use if using salted butter)
  • 2 cups frozen blueberries

For the topping:

  • 3 tablespoons salted butter
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar

Place the rack in the upper third of the oven and preheat oven to 375 degrees F. Line a muffin pan with paper liners. Set aside.

To make the muffins, melt butter in a small saucepan over medium heat. Keep an eye on the butter. It will melt, froth and begin to crackle. That’s the water cooking out of the butter. The crackling will subside and butter will begin to brown fairly quickly. Remove from heat when butter solids become a medium brown color and butter smells slightly nutty. Immediately pour hot butter into a small heat-proof bowl. Let the butter cool for a bit because you’re going to be combining it with the egg/egg yolk and don’t want heat from the butter to cook the egg.

Whisk milk, egg, and yolk. Add brown butter and whisk to combine.Whisk together flour, sugar, baking powder and salt (if using) in a medium bowl. Add the milk mixture all at once to the flour mixture and stir gently to combine. Gently but thoroughly fold in the blueberries. Divide batter among prepared muffin cups.To make the topping: combine all the ingredients in a bowl use a fork or pastry cutter to mix the butter into the flour and sugar mixture. (I usually jump start this by cutting the butter into smallish cubes before beginning to use a pastry cutter on it.)  Sprinkle topping evenly over the muffin batter in cups.

Bake 18-20 minutes (mine needed longer….if  you use fresh berries that will alter the cooking time as well) until golden and crisp and a skewer inserted into 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 at room temperature for 2 days before they’re all consumed around here.  I think that they’d probably last longer — maybe 3 days or so — in a house with fewer hungry people.

I hope that y’all try and enjoy these.  They’re mighty good!

Happy Wednesday, y’all!


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