This past weekend, I tried a new recipe from the Joy the Baker cookbook. Joy Wilson, the author, says her cookbook is “a celebration of butter and sugar.” My kind of cookbook!
You begin by browning the butter – which is one reason these muffins are so incredible! Adding browned butter makes so many things taste better – from sweet potatoes to chocolate chip cookies to muffins! Use a non-stick skillet over medium heat to brown the butter. Watch carefully and stir often, the butter will crackle at first, then clear, then start to brown. Once it starts to brown, remove the skillet from the heat and pour the browned butter into a small bowl, to prevent it from over browning.
Whisk the milk, egg, yolk and vanilla; add browned butter and whisk to combine. Whisk together the dry ingredients.
Add milk mixture all at once to the dry ingredients and gently stir, only to combine. When making muffins, the less you stir, the better texture you will get.
Gently fold in the blueberries. Two cups of blueberries means you are going to get blueberries in every single bit of muffin!
Divide muffin batter into 12 prepare muffin cups. Make the streusel topping and sprinkle topping evenly over batter. I added a bit of sparkling sugar on the top – of course!
Bake 18-20 minutes until tops are turning a beautiful golden color and an inserted toothpick comes out clean. Don’t they look amazing?
They are best served warm – right out of the oven, but also good at room temperature.
So – browned butter, vanilla, lots of blueberries and a streusel topping – that makes the perfect muffin! Enjoy!
For the recipe and complete instructions, click on the link below:
https://joythebaker.com/2009/07/browned-butter-blueberry-muffins/
