Brown butter blueberry streusel muffins

Brown butter blueberry streusel muffins

I was looking for a recipe to use up some leftover blueberries and well, this recipe had me at brown butter. Okay, at streusel too.  You know how I am a sucker for streusel!  Please don’t be intimidated by the brown butter. It sounds fancy, but really you just melt butter in a saucepan until it turns golden brown.  As long as you don’t burn it, that’s all there is to it.  The first time I made brown butter, I was nervous.  I almost dumped it because there was a bunch of brown specks.  I thought for sure I messed up.  It sure wouldn’t be the first time. But after a quick check online, I realized that’s just right.

I only used half the amount of the blueberries called for in the recipe because that was all baby Alex would spare.  But, I liked it this way because the berries didn’t overwhelm the taste of the muffin. And, oh my goodness, the muffin itself is delicious.  I am the only one in the family who likes blueberry muffins.  I have told you before that my family is a little crazy, right?  I didn’t want to eat all the muffins, so I brought them to work and had some very happy coworkers.  As I was eating my muffin, I was thinking how good it was, even without the blueberries.  It would make a lovely crumb cake muffin that my coffeecake-loving husband would go crazy for.  I think I’ll try that next time, maybe even with a ribbon of cinnamon sugar or sweet cream cheese?  This is the perfect base for experimenting with different flavors. But, I have to say, blueberry is a darn good place to start.

Brown butter blueberry streusel muffins

Yield: 12 muffins

For the muffin:

7 Tablespoons unsalted butter cut into a few pieces

1/3 cup buttermilk    I used regular milk

1 large egg

1 large egg yolk

1 teaspoon vanilla

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh blueberries   I used about 1 cup

Place rack in the upper third of the oven. Preheat to 375 F. Line a standard muffin tin with 12 cupcake liners.  Set aside.

Place a small skillet (not nonstick or you won’t see the color change) over medium heat.  Add the 7 tablespoons of butter.  Move the butter around with a spoon until it is melted, turns a medium brown color and smells nutty. Remove from the heat right away, before it turns black.  Transfer to a bowl to cool.

In a medium bowl, whisk together the milk, egg, yolk, and vanilla until well combined. Stir in the cooled brown butter.

In a separate medium bowl, combine the flour, sugar, baking powder and salt. Pour in all the milk mixture and stir gently with a spatula. Do not over mix. Carefully fold in the blueberries then divide the batter evenly among the prepared muffin pan.  I used a medium cookie scoop.   Make the streusel topping.

For the streusel topping:
3 Tablespoons very cold unsalted butter, cut into small cubes
1/2 cup all-purpose flour
3 Tablespoons granulated sugar

Combine the 3 ingredients in a small bowl.  Rub together with your fingers until the mixture is crumbly. Sprinkle evenly over the muffin batter in the cups.

Bake the muffins for 20 – 22 minutes, or until a little golden.  Test with a toothpick.  Cool in the muffin tin for 15 minutes before removing. Serve warm or at room temperature.

Source:  Joy the Baker Cookbook via Pennies on a Platter

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8 Comments

  1. Great picture! These look fabulous!

    Reply
  2. These look so delicious! I love the addition of browned butter, I’m sure that adds a great depth of flavor.

    Reply
  3. I have a brown butter obsession — I need to try these!

    Reply
  4. Feel free to send me any leftover blueberry muffins your family doesn’t want. We’ll happily take them! I love this idea of using browned butter for muffins, Kim – yum!

    Reply
  5. Absolutely trying these! So happy I discovered your blog as well!

    Reply

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