Brown Butter Blueberry Muffins

So despite some unnecessarily stressful back and forth that has been going on in my life, I’m still set to share my news with you on Thursday.  Part of me is SO excited, but the rest of me is still nervous/terrified/anxious.  I know some of you are eager to know what my news is, but trust me, I’m even more eager to be able to share!  Just a couple more days

For the third week of the Joy the Baker spotlight and cook-off, we were able to make any recipe from Joy’s cookbook.  Considering I want to make almost everything in the book and NEED to make about half of the recipes, that was a tough decision.  But brown butter and a muffin with crumb topping all in one?  These muffins were definitely in the running.  Having plenty of fresh blueberries on hand sealed the deal.

These blueberry muffins came out of the oven perfect.  The texture of the muffin was light and cakey without being dry.  They smelled amazing and were really hard to photograph before diving in and eating them!

Brown Butter Blueberry Muffins
Source: Joy the Baker Cookbook
Makes 12 muffins

Ingredients:
Muffin ingredients:
7 tablespoons unsalted butter
1/3 cup milk
1 large egg + 1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberries or frozen blueberries thawed and drained

Topping Ingredients:
3 tablespoons unsalted butter, cold
1/2 cup all-purpose flour
3 tablespoons granulated sugar

Directions:
Pre-heat oven to 375.  Line a muffin pan with paper or foil liners and set aside
Make the muffin batter
Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color, remove from heat immediately.  You should be able to smell the deeper more caramel flavor of the butter
Pour browned butter immediately into a small bowl and set aside
In a medium bowl, whisk milk, egg, egg yolk and vanilla until combined; whisk in brown butter and set aside
In a large bowl, whisk together flour, sugar, baking powder and salt; add milk mixture and stir just until combined; fold in blueberries
Distribute batter evenly among cupcake liners and set aside
Make crumb topping by combining the butter, flour and sugar with your fingers until most of the dry ingredients are in small clumps; sprinkle each muffin generously with topping
Bake muffins 18-20 minutes or until a knife or toothpick comes out of center of a muffin clean

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.  I received a free copy of the Joy the Baker Cookbook but all opinions expressed are my own.