Temperatures reached 90 degrees over the weekend. While it was certainly hot outside, it was a nice change from the 40 degree weather we had over Memorial Day weekend. It is crazy how temperatures can change that much in just one week. I am looking forward to more nice weather over the upcoming months. The warmer weather also means that blueberries are almost in season. As I walk through the Farmer’s Market each week, I always check for blueberries, knowing that it is still a little too early. While they haven’t had any yet, I know that they are sure to make an appearance in the near future.I have a lot of go-to blueberry muffin recipes. Blueberry muffins are my favorite muffins so I feel like I can never have enough good recipes. These Brown Butter Blueberry Muffins are one of my recent favorites. Brown butter makes everything better, right? I am also a big fan of a streusel topping on my muffin and this one does not disappoint.
Brown Butter Blueberry Muffins
- 7 tbsp unsalted butter, cold
- ⅓ cup milk
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1½ tsp baking powder
- ¾ tsp salt
- 2 cups fresh blueberries
- 3 tbsp unsalted butter, cold
- ½ cup all-purpose flour
- 3 tbsp granulated sugar
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners and set aside.
- Melt butter in a small saucepan set over medium heat. Continue to cook until butter bubbles and becomes a medium brown color. Be careful not to burn the butter. Remove from heat. Pour the butter into a small bowl.
- In another bowl, combined the milk, egg, egg yolk and vanilla. Whisk until combined. Add the brown butter and whisk again.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the milk mixture to the dry ingredients. Stir gently to combine. Fold in the blueberries but be careful not to overmix. Divide the batter between the prepared muffin cups.
- To make the streusel topping, combine all the ingredients in a small bow. With clean hands, combine the ingredients until crumbly. Sprinkle over the top of the prepared muffins.
- Bake for 18-20 minutes or until golden in color. An inserted toothpick should come out clean. Let the muffins cool for about 15 minutes before serving.
Source: Recipe from Joy the Baker Cookbook by Joy Wilson