Joy named these Brown Butter Blueberry Muffins, because the butter in this recipe is first quickly browned on the stove top. I didn’t include this in my post title only because I didn’t want those of you unfamiliar with brown butter to hurriedly turn away. To make brown butter, all you need to do is melt the butter in a skillet until it’s nutty in aroma and golden brown in color. It takes just minutes.
But, more importantly, my friends, is that this is THE blueberry muffin recipe I’ve been searching for all my life. It’s the perfect consistency, the perfect streusel topping, the perfect bite every time. Thank you, Joy, for almost completing my life. (If I can find Panera’s Pumpkin Muffin recipe, then, well…we’re even closer to life completion.) 🙂
I substituted buttermilk for the milk in this recipe, which made for a brilliant muffin. Although, I've also used regular milk with great results.
- 7 Tablespoons unsalted butter
- 1/3 cup buttermilk (or regular milk)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 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 (Can use frozen if thawed and drained first.)
- 3 Tablespoons very cold unsalted butter
- 1/2 cup all-purpose flour
- 3 Tablespoons granulated sugar
Adjust an oven rack to the upper third of the oven. Preheat the oven to 375 degrees F. Line a muffin pan with 12 baking cups; set aside.
Melt the 7 Tablespoons butter in a small skillet over medium heat. Do not stir right away, but keep an eye on it. After it's done crackling, it will turn a medium brown color and smell a little nutty. This means it's done. Remove from the heat right away and transfer to a bowl to cool.
In a medium bowl, whisk together the milk, egg, yolk, and vanilla until thoroughly incorporated. Stir in the brown butter.
In a separate medium bowl, combine the flour, sugar, baking powder and salt. Add the milk mixture all at once and stir gently. Carefully fold in the blueberries then divide the batter evenly among the prepared muffin pan.
Combine all three ingredients in a bowl and rub together with your fingers. Mix like this until the mixture is crumbly. Sprinkle evenly over the muffin batter in the cups.
Bake the muffins for 20 to 22 minutes, or until golden and crisp and passes the toothpick test. Cool in the muffin pan for 15 minutes before removing. Serve warm or at room temperature.
Source: Joy the Baker Cookbook
The muffins last at room temperature for up to 3 days, however, these freeze beautifully. Place on a baking sheet in a single layer and freeze for 1 hour, then transfer to a freezer bag to store up to 1 month. Thaw in the microwave for 10-15 seconds.