Browned Butter Blueberry Muffins: Get A Plate

Yet another birthday, just an additional excuse for me to try out new recipes on the work crew. I haven’t recreated anything from Joy in awhile so I tapped into her blog. I love Joy’s recipes, but for some reason mine seem to turn out quite a bit different than hers do. I don’t have that problem with other re-blogger-creations… I feel like she’s leaving steps out in order to not let me recreate to my upmost. The little devil.

Let’s play a game called, “list everything you love about muffins”. OK!                                 They’re….easy, quick, healthy (if you so choose), cute, portable, good for breakfast or a snack, filling, and best of all…they’re easily adaptable to your personal style and palette. 

Confession Time: I’ve selected several recipes as of late that call for fresh or frozen fruit. News flash, these fruits (raspberries, blueberries, cherries, ect) are all really, really expensive. You know how most girls clothes shop on a regular basis?? Not I, all spare change goes to the grocery store. There’s always something new and different I want to try. This last week brought in several first time buys. Whole wheat flour, grape seed oil, and sunflower oil. The only one I’ve tried so far is the grape seed oil…and at just a tad more then a normal bottle of olive oil (if you can even find the stuff) it’s 100% worth it. Top two reasons to purchase this…1. has no flavor, unlike olive oil. 2. It’s multipurpose, you can use it to fry, bake, or just whatever!

I have yet to try the sunflower, but it’s supposed to be better for you, and recommended for frying. I’ve never seen the sunflower seed oil until today…so it was a great impulse buy that I can’t wait to try out.  (and the bottle was pretty…)

Back to me being cheap, here’s a tip, if all those favorite, commonly called for frozen or fresh fruits are a little out of your budget: replace whatever it calls for with bananas, or buy flavored yogurt. Bananas and yogurt are nothing but affordable and moisture adding to any recipe!

Here’s my take on Browned Buttered Blueberry Muffins:

These were definitely good with a side of delicious…but I would definitely add in a few ‘make sure you do’s’ for this go around.

1. Because these have a crumble top, I would use the parchment paper liners next time. They’re taller and will catch any falling crumble. OR just eat over a plate so you can take a bite…then lick the plate. No one will care, I promise.

2. Make sure you watch your butter as you brown it. AKA…brown it, don’t burn it!

3. I tried the crumble top two ways, once as called for, and the other way at the bottom I used melted butter instead of the diced. Both taste pretty much the same, they just look different.

Browned Butter Fresh Blueberry Muffins (YIELD 16)

adapted from The Gourmet Cookbook

4 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 sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

Chobani Blueberry Greek Yogurt

2 Bananas

For the Topping

3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar

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

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk milk, egg, yolk and vanilla until combined.  Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  Stir in the yogurt and diced bananas.

Divide the batter among muffin cups and spread evenly.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the cups.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 15 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan. They’re best warm! I also sprinkle cinnamon on top after baking for extra color.


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